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This is a Observational study (also classified as: In Vitro Study).

Comparison of coagulant-induced changes in isoflavone content, and texture profile of Himalayan black soybean-based tofu

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This analysis compares isoflavone levels and texture in tofu using different coagulants, indicating significant variations.

The highest isoflavone levels were found in tofu made with Rhododendron arboreum floral juice.
Texture quality remained consistently good for tofu made with acetic acid, regardless of preparation methods.
Both the coagulant and preparation techniques significantly affect the isoflavone composition of the final tofu product.
The interaction between coagulants and soymilk proteins critically influences tofu's texture during the production process.

Anjum et al. (2025) studied this question.

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