Process optimization, texture and microstructure of novel kelp tofu

Author:

Ye Xianjiang,Chen Li,Su Zhichen,Lin Xiaojuan,Chen Jicheng

Publisher

Tsinghua University Press

Subject

Food Science

Reference33 articles.

1. A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions;Guo;LWT-Food Sci. Technol,2018

2. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk;Wu;Food Chem,2020

3. Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference;Joo;LWT-Food Sci. Technol,2019

4. Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties;Sun;J. Food Sci,2006

5. In vitro digestion and fermentation of three polysaccharide fractions from Laminaria japonica and their impact on lipid metabolism-associated human gut microbiota;Gao;J. Agric. Food Chem,2019

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