Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method

The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low....

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Detalles Bibliográficos
Autores principales: Zhang, Lei, Wang, Xue, Qu, Wenjuan, Zhang, Ao, Wahia, Hafida, Gao, Xianli, Ma, Haile, Zhou, Cunshan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9579706/
https://www.ncbi.nlm.nih.gov/pubmed/36252385
http://dx.doi.org/10.1016/j.ultsonch.2022.106196

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9579706/
https://www.ncbi.nlm.nih.gov/pubmed/36252385
http://dx.doi.org/10.1016/j.ultsonch.2022.106196

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