CoChat
Sign Up
Cited by 155Food Nutrient Composition and Product DevelopmentFood composition and propertiesProtein Hydrolysis and Bioactive Peptides

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Open access
Li, Shuhong, Zhu, Dan, Li, Kejuan, Yang, Yingnan, Lei, Zhongfang, Zhang, Zhenya·2013·ISRN Industrial Engineering
DOI 10.1155/2013/423590
Open this paper in CoChat — free accountOpen PDF

Abstract

The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1155/2013/423590

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Tofu residue containing 27% active protein has been identified as a high-quality protein source.

    “Similarly, tofu residue containing 27% active protein has been identified as a high-quality protein source [101].”

    From Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds (2023) · cites this paper as [101]

    Section 2.3 (Protein and Amino Acid) describes soybean curd residue as a high-quality protein source containing about 27% protein on a dry basis. It does not call that protein “active,” and the claim omits the dry-basis qualifier. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Flagged first, then by citations

Research works printed but not linked: 65

  1. 10.1016/S0960-8524(03)00157-3 · DOI
  2. 10.1016/0960-8524(95)00155-7 · DOI
  3. 10.1016/S0167-2991(06)81551-X · DOI
  4. 10.1016/S1389-1723(01)80067-0 · DOI
  5. 10.1016/j.still.2009.02.003 · DOI
  6. 10.1016/j.ijggc.2012.01.004 · DOI
  7. 10.1016/j.resconrec.2010.08.005 · DOI
  8. 10.1016/j.foodchem.2007.11.061 · DOI
  9. 10.1111/j.1365-2621.2004.00935.x · DOI
  10. 1989, Food Chemistry, 34, 193, 10.1016/0308-8146(89)90140-4 · DOI
  11. 10.1021/jf980754l · DOI
  12. 10.1002/jsfa.2097 · DOI
  13. 10.1016/S0963-9969(97)00040-9 · DOI
  14. 2000, Cereal Chemistry, 77, 237, 10.1094/CCHEM.2000.77.2.237 · DOI
  15. 10.1016/j.foodchem.2010.05.106 · DOI
  16. 10.1016/j.ifset.2010.02.003 · DOI
  17. 1999, The American Journal of Clinical Nutrition, 70, 464, 10.1093/ajcn/70.3.464s · DOI
  18. 1999, The American Journal of Clinical Nutrition, 70, 451, 10.1093/ajcn/70.3.451s · DOI
  19. 10.1016/j.amjcard.2006.03.042 · DOI
  20. 1999, The American Journal of Clinical Nutrition, 70, 439, 10.1093/ajcn/70.3.439s · DOI
  21. 10.1056/NEJM200005113421903 · DOI
  22. 2002, The American Journal of Clinical Nutrition, 76, 266, 10.1093/ajcn/76.1.266S · DOI · Paper page
  23. 10.1016/j.carbpol.2010.04.020 · DOI
  24. 10.1016/j.clnu.2004.09.006 · DOI
  25. 1989, Cereal Chemistry, 66, 359
  26. 10.1111/j.1365-2621.1988.tb07839.x · DOI
  27. 10.1016/j.foodchem.2010.09.002 · DOI
  28. 10.1016/S0963-9969(99)00064-2 · DOI
  29. 10.1016/j.jfoodeng.2010.08.026 · DOI
  30. 1997, Agricultural Chemistry and Biotechnology, 40, 404
  31. 10.1007/s00217-006-0377-y · DOI
  32. 10.1016/j.jnutbio.2005.06.010 · DOI
  33. 10.1016/S0032-9592(01)00323-5 · DOI
  34. 10.1016/j.foodchem.2010.04.074 · DOI
  35. 10.1016/S0021-9673(00)01077-3 · DOI
  36. 1998, Food Reviews International, 14, 371, 10.1080/87559129809541169 · DOI
  37. 1983, Journal of the Science of Food and Agriculture, 34, 186, 10.1002/jsfa.2740340212 · DOI
  38. 2002, Biological & Pharmaceutical Bulletin, 25, 58, 10.1248/bpb.25.58 · DOI
  39. 2003, Nutrition and Cancer, 47, 24, 10.1207/s15327914nc4701_3 · DOI
  40. 10.1016/j.biortech.2005.06.010 · DOI
  41. 10.1016/S0144-8617(96)00046-X · DOI
  42. 10.1016/0963-9969(95)00061-5 · DOI
  43. 10.1016/j.carbpol.2012.04.047 · DOI
  44. 10.1016/0960-8524(92)90007-K · DOI
  45. 10.1016/j.foodcont.2007.07.009 · DOI
  46. 10.1016/S0032-9592(96)00034-9 · DOI
  47. 10.1016/j.foodchem.2010.02.042 · DOI
  48. 10.1016/S0960-8524(00)00103-6 · DOI · Paper page
  49. 10.1016/j.lwt.2005.11.010 · DOI
  50. 1995, Livestock Production Science, 43, 37, 10.1016/0301-6226(95)00005-6 · DOI
  51. 1995, Journal of Insect Physiology, 41, 1007, 10.1016/0022-1910(95)00042-S · DOI
  52. 10.1016/j.anifeedsci.2010.08.014 · DOI
  53. 10.1016/j.foodchem.2011.01.065 · DOI
  54. 10.1016/j.resconrec.2006.09.003 · DOI
  55. 1995, Materials Science and Engineering B, 30, 13, 10.1016/0921-5107(94)01135-4 · DOI
  56. 10.1111/j.1365-2621.1976.tb14418.x · DOI
  57. 1992, Science Aliment, 12, 441
  58. 10.1007/s00217-006-0497-4 · DOI
  59. 2007, Soybean and Nutrition, 16, 311
  60. 2011, African Journal of Biotechnology, 10, 5504
  61. 10.1111/j.1745-4573.2007.00081.x · DOI
  62. 10.1007/s11483-011-9216-1 · DOI
  63. 10.1016/S0023-6438(95)80025-5 · DOI
  64. 10.1016/S0360-3199(02)00120-9 · DOI
  65. 10.1016/j.biombioe.2011.04.002 · DOI

Cited by

Sorted by citations

Metadata

Authors
Li, S., Zhu, D., Li, K., Yang, Y., Lei, Z., & Zhang, Z.
Affiliations
University of Tsukuba (JP)
Corresponding author
Zhang, Zhenya
ORCID
Venue
ISRN Industrial Engineering
Publisher
Wiley
Published
2013-09-08
Volume
2013
Pages
1-8
ISSN
2314-6435 (ISSN-L)
DOI
10.1155/2013/423590
OpenAlex
W2089995503
Cited by
155
References
1
Citations by year
2026: 5 · 2025: 11 · 2024: 9 · 2023: 15 · 2022: 20 · 2021: 29 · 2020: 22 · 2019: 18 · 2018: 9 · 2017: 7 · 2016: 7 · 2015: 1 · 2014: 2
FWCI
4.98
Type
journal article
Language
en
Open access
Licence
Locations
ISRN Industrial Engineering (publishedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Keywords
soybean curd residue, tofu by-products, residue composition, value-added utilization, functional food ingredients, environmental pollution, food waste reuse, protein and fiber content

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review