Effect of γ-polyglutamate on the rheological properties and microstructure of tofu

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1034-1040

  Lee, Chiung Yuan ^a   Kuo, Meng I ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Microstructure; Rheological property; Syneresis; Tofu; Polyglutamate

Indexed keywords

GELATION; MICROSTRUCTURE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

GELATION TIME; HIGH MOLECULAR WEIGHT; LOSS MODULI; POLYGLUTAMATE; PROPERTIES AND MICROSTRUCTURES; RHEOLOGICAL PROPERTY; SCANNING ELECTRONS; SYNAERESIS; TOFU; Γ-POLYGLUTAMATE;

MOLECULAR WEIGHT;

GLYCINE MAX;

EID: 79952534543     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.10.001     Document Type: Article

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