Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu

This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulant...

Descripción completa

Detalles Bibliográficos
Autores principales: Guan, Ziyu, Zhang, Jie, Zhang, Shitong, He, Yun, Li, Yadi, Regenstein, Joe M., Xie, Yuan, Zhou, Peng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000490/
https://www.ncbi.nlm.nih.gov/pubmed/36900435
http://dx.doi.org/10.3390/foods12050918

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000490/
https://www.ncbi.nlm.nih.gov/pubmed/36900435
http://dx.doi.org/10.3390/foods12050918

Ejemplares similares