For flavor profiles, here is a scientific study on the chemical components that make up food and the significance of overlapping components (the graphs will be most helpful to you)- http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3240947/
For ideas and recipes, Kyotofu was a cafe that specialized in soybean based desserts, this is their cookbook - https://www.amazon.com/Kyotofu-Uniquely-Delicious-Japanese-Desserts/dp/0762453974