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...

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Detalles Bibliográficos
Autores principales: Lu, Wenjing, Zhang, Yue, Zhang, Cen, Chen, Di, Xiao, Chaogeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943844/
https://www.ncbi.nlm.nih.gov/pubmed/36845466
http://dx.doi.org/10.1016/j.fochx.2022.100527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943844/
https://www.ncbi.nlm.nih.gov/pubmed/36845466
http://dx.doi.org/10.1016/j.fochx.2022.100527

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