A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective

Abstract

Background: Due to their high protein content, soybeans are the most popular crop in Asia and are widely consumed. Global consumption of soy-based foods includes tofu and soymilk, among others. Soymilk is known among consumers who have lactose intolerance issues and is categorized as a plant-based beverage. There have been numerous initiatives worldwide to improve the consumer-friendliness of soymilk and tofu. The number of research papers on soymilk and tofu has expanded significantly since the late 1990s, notably in developed nations. Methods: For this study, we compiled and examined published studies on tofu and soymilk. On VOS Viewer, the acquired data were examined for the annual publishing trend, contributing authors and the correlation between these factors. Result: Japan was found to be the most producing country, followed by the US and China, with a total of 1895 and 3635 papers relating to soymilk and tofu, respectively, which exhibited a growing tendency over time. Both the Journal of Agricultural and Food Chemistry and Food Chemistry are short-listed as the best journal for publishing the data related to soymilk and tofu.