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The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10°C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC.

Pea starch (PS) jelly is prone to retrograde, resulting in increased hardness and decreased taste. Based on this, the effects of glyceryl monostearate (GMS) on the retrogradation properties of pea starch are investigated. The rheological, texture, thermal, molecular, and crystal properties of PS‐GMS blends are studied, and the possible interaction between PS and GMS is also analyzed. The addition of GMS reduces the hardness of pea starch gel, increases its springiness, and improves its quality. As the concentration of GMS increases, the onset temperature, conclusion temperature, and gelatinization enthalpy of the blend gels decrease. Moreover, GMS also reduces their ordered structure and crystallinity. The changes in the storage modulus after the addition of NaCl and urea indicate that GMS interactes with amylose mainly through hydrogen bonding. It can be concluded that GMS inhibits the retrogradation of PS gel by interacting with amylose through hydrogen bonds.