Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
Controlling the quality characteristics of tofu by adjusting the soybean protein gelling behavior has always been a challenging and intriguing task. While tofu prepared with emulsion coagulants exhibits high yield, it suffers from compromised gel strength and water-holding capacity. This study intro...
Salvato in:
| Autori principali: | , , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-09-01
|
| Serie: | Ultrasonics Sonochemistry |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S1350417725002160 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|