Liu Fan

Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches

Pre-packaged fermented soybean whey-based tofu (FSW-tofu) was stored under dynamic temperature conditions (4–20 °C) that simulated typical supermarket and e-commerce cold-chain transport modes. Changes in total viable count (TVC), psychrophilic bacterial count (PBC), hardness, sp...