A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1801-1808

  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

Controlled release; Scanning electron microscope; Texture profile analysis; Tofu gel; W O emulsions; Water content; Water holding capacity

Indexed keywords

CONTROLLED RELEASE; SCANNING ELECTRON MICROSCOPE; TEXTURE PROFILE ANALYSIS; W/O EMULSIONS; WATER HOLDING CAPACITY;

COAGULATION; EMULSIFICATION; SCANNING ELECTRON MICROSCOPY; TEXTURES; WATER CONTENT;

QUALITY CONTROL;

GLYCINE MAX;

EID: 84879296452     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0849-y     Document Type: Article

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