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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Elsevier
2025-09-01
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| Цуврал: | Ultrasonics Sonochemistry |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.sciencedirect.com/science/article/pii/S1350417725002160 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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