Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu

Traditional rapid coagulation processes often compromise the quality of selenium-enriched tofu, leading to suboptimal texture and substantial nutrient loss. This study regulated the gel properties and nutrient retention of selenium-enriched tofu by controlling magnesium ion (Mg²⁺) release...

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Autori principali:	Fute Du, Tingting Tang, Jinxiaohan Zhang, Xiaoke Yan, Ying Xin, Yujie Su, Ming Zhang, Yuanqi Lv
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-01-01
Serie:	Foods
Soggetti:	selenium-enriched tofu emulsion coagulant shear rate magnesium ion release gel properties selenium retention
Accesso online:	https://www.mdpi.com/2304-8158/15/3/452
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