Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels

Journal of Texture Studies

Volumn 45, Issue 1, 2014, Pages 62-73

  Murekatete, Nicole ^a   Hua, Yufei ^a   Chamba, Moses Vernonxious Madalitso ^a   Djakpo, Odilon ^a   Zhang, Caimeng ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Calcium sulfate; Glucono lactone; Rheology; Soft tofu type gel; Soy protein isolate; Soybean

Indexed keywords

EID: 84895064849     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12052     Document Type: Article

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