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...

Descripción completa

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

Ejemplares similares

Ejemplares similares