{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:13Z","timestamp":1787980693251,"version":"build-2784847793"},"reference-count":35,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,6]],"date-time":"2026-08-06T00:00:00Z","timestamp":1785974400000},"content-version":"vor","delay-in-days":5,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32472389"],"award-info":[{"award-number":["32472389"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>To elucidate the characteristics and evolution of eating quality in tofu balls during preprocessing, cooking, and frozen reheating, volatile compounds and textural properties were systematically analyzed at each stage. Molecular sensory science, texture analysis, and low\u2010field nuclear magnetic resonance were applied. In total, 43 volatile compounds were identified, comprising 14 alcohols, 9 aldehydes, 5 ketones, and 9 esters, as well as 1 acid, 1 furan, and 1 pyrazine. Preprocessed tofu balls were mainly characterized by a beany flavor, primarily attributed to 1\u2010octen\u20103\u2010ol, 3\u2010heptanol, hexanol, heptanal, hexanal, and 2\u2010pentylfuran. After cooking and frozen reheating, the aroma profile shifted toward beany, sweet\u2010fruity, and cereal\u2010like notes, largely influenced by (E)\u20102\u2010octenal, ethyl butyrate, and 3\u2010methylbutanol. Following frozen reheating, hardness, gumminess, and chewiness increased significantly. The proportion of bound water increased markedly, and water\u2010holding capacity reached a maximum. In addition, cooked and reheated samples exhibited a desirable brownish\u2010yellow color. This study provides a theoretical basis for developing preprocessed plant\u2010based products that retain traditional tofu flavor while meeting contemporary nutritional requirements. It also offers practical guidance for improving processing technology and the market competitiveness of plant\u2010based meat alternatives.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71276","type":"journal-article","created":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T04:32:51Z","timestamp":1786077171000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Study on the Quality Characteristics of Preprocessed, Cooked and Frozen\u2010Reheated Tofu Balls"],"prefix":"10.1111","volume":"91","author":[{"given":"Bowen","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou Liaoning China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengqi","family":"Hao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Bohai University  Jinzhou Liaoning 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