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Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility

Tofu quality is critically influenced by coagulants, though their impact on protein digestibility remains underexplored. This study aimed to investigate the effects of calcium sulfate (CaSO<sub>4</sub>), magnesium chloride (MgCl<sub>2</sub>), and their combination (CaSO<sub>4</sub> + MgCl<sub>2</sub...

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Principais autores: Zhaolu Li, Sisi Zhang, Zihan Gao, Xinyue Guo, Ruohan Wang, Maoqiang Zheng, Guangliang Xing
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2025-07-01
Series:Gels
Assuntos:
tofu
gel strength
in vitro digestion
protein bioavailability
Acceso en liña:https://www.mdpi.com/2310-2861/11/7/524
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