Research Progress on the Influence of Coagulants and Processing Conditions on the Formation and Quality of Tofu Gel
Tofu is a widely consumed protein gel, which is the denaturation of soybean protein (specifically the 7S and 11S globulin), under heat treatment, and the aggregation by salt ions, hydrogen ions or enzymes, forming a dense and uniform protein gel with a network structure. The formation of tofu gel an...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-02-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030178 |
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