A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1790-1800

  Li, Jinlong ^a   Qiao, Zhihong ^b   Tatsumi, Eizo ^c   Saito, Masayoshi ^c   Cheng, Yongqiang ^a   Yin, Lijun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNION UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Bittern coagulant; Controlled release; Preparation; Tofu quality; W O emulsion

Indexed keywords

BITTERN COAGULANT; CONTROLLED RELEASE; HIGH PRESSURE HOMOGENIZATION; POLYGLYCEROL POLYRICINOLEATE; PREPARATION; PROCESSING TEMPERATURE; W/O EMULSIONS; WATER IN OIL EMULSIONS;

COAGULATION; EMULSIFICATION; OPTIMIZATION; PARTICLE SIZE ANALYSIS;

QUALITY CONTROL;

GLYCINE MAX;

EID: 84879290649     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0896-4     Document Type: Article

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