@article{LIU2025, 
author = {Zhenjun LIU and Xinru CUI and Xinru GUO and Rui YANG and Bei FAN and Guiqiao LIU and Chunmei LI and Fengzhong WANG},
title = {Research Progress on the Processing Adaptability of Soybean Raw Materials for Traditional Soybean Products},
year = {2025},
journal = {Food Science},
volume = {46},
number = {15},
pages = {381-392},
keywords = {evaluation system, soybean, evaluation standard, traditional soybean products, multidimensional quality attributes},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20241224-208},
doi = {10.7506/spkx1002-6630-20241224-208},
abstract = {The processing of traditional soybean products is the primary method for soybean utilization in China, and their quality is significantly influenced by variations in soybean varieties. This paper reviews the relationship between the multidimensional quality attributes of soybean raw materials and the quality of traditional soybean products, as well as recent progress in the development of evaluation systems and standards for the processing adaptability of soybean raw materials for traditional soybean products. It mainly elaborates on the impact of raw materials on the quality of traditional soybean products from four aspects: sensory quality, nutritional quality, processing quality, and bioactive components. It also summarizes the application of multivariate statistical analysis methods in the construction of an evaluation system for the processing adaptability of soybean raw materials for traditional soybean products. Furthermore, it sorts out the existing quality evaluation standards for soybean varieties for special uses in China. Finally, the existing problems and future research priorities in this field are discussed. This review will provide a theoretical basis for the breeding and industrial development of special soybean cultivars for traditional soybean products.}
}