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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2025-09-01
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| سلاسل: | Ultrasonics Sonochemistry |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S1350417725002160 |
| الوسوم: |
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