Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

Food Chemistry

Volumn 201, Issue , 2016, Pages 197-204

  Zhu, Qiaomei ^a   Wu, Feifei ^a   Saito, Masayoshi ^b   Tatsumi, Eizo ^b   Yin, Lijun ^a,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

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

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Magnesium chloride; Microstructure; Stability; Texture; Tofu; W O emulsions

Indexed keywords

CHLORINE COMPOUNDS; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; GELATION; MAGNESIUM; METAL IONS; MICROSTRUCTURE; PHYSICAL PROPERTIES; PROTEINS; TEXTURES;

MAGNESIUM CHLORIDES; POLYGLYCEROL POLYRICINOLEATE; PROPERTIES AND MICROSTRUCTURES; PROTEIN MOLECULES; TOFU; VISCOELASTIC MEASUREMENTS; W/O EMULSIONS; WATER IN OIL EMULSIONS;

EMULSIONS;

LINOLEIC ACID; MAGNESIUM CHLORIDE; MAGNESIUM ION; PROTEIN; WATER OIL CREAM; EMULSION; GEL; GLYCERAN POLYRICINOLEIC ACID ESTER; GLYCEROL; MAGNESIUM; RICINOLEIC ACID; WATER;

ARTICLE; EMULSION; FAT CONTENT; GELATION; PARTICLE SIZE; PHYSICAL PHENOMENA; SCANNING ELECTRON MICROSCOPY; SOYBEAN MILK; TOFU; VISCOELASTICITY; WATER CONTENT; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; GEL; SOY FOOD;

EMULSIONS; GELS; GLYCEROL; MAGNESIUM; RICINOLEIC ACIDS; SOY FOODS; WATER;

EID: 84955481987     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.065     Document Type: Article

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