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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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שמור ב:
Principais autores: Zhaolu Li, Sisi Zhang, Zihan Gao, Xinyue Guo, Ruohan Wang, Maoqiang Zheng, Guangliang Xing
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-07-01
סדרה:Gels
נושאים:
tofu
gel strength
in vitro digestion
protein bioavailability
גישה מקוונת:https://www.mdpi.com/2310-2861/11/7/524
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