Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu

This work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SEM results showed that the whole soybean flour tofu...

Volledige beschrijving

Bibliografische gegevens

Hoofdauteurs:	Wenjing Lu, Yue Zhang, Cen Zhang, Di Chen, Chaogeng Xiao
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Elsevier 2023-03-01
Reeks:	Food Chemistry: X
Onderwerpen:	Coagulant Calcium sulfate Whole soybean flour tofu Glucose-delta-lactone Volatile organic compounds
Online toegang:	http://www.sciencedirect.com/science/article/pii/S259015752200325X
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!