Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference-Reference-Cited by-同舟云学术

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Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference

Published:2020-01 Issue: Volume:118 Page:108819
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Joo Kay Hyun,Cavender George Armstrong^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

2. Dry tofu characteristics affected by soymilk solid content and coagulation time;Cai;Journal of Food Quality,1997

3. Characteristics of production-scale tofu as affected by soymilk coagulation method: Propeller blade size, mixing time and coagulant concentration;Cai;Food Research International,1998

4. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties;Cai;Food Research International,1997

5. Determination of sodium, potassium, calcium and magnesium cations in biodiesel by ion chromatography;de Caland;Analytica Chimica Acta,2012

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant;Food Chemistry;2024-08

2. Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone;Journal of Food Science;2024-04-09

3. Heat-induced pressed gels from canola press cakes: Exploring the impact of starting materials, stirring conditions, and carbohydrase pretreatment;Food Research International;2024-04

4. Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties;Food and Bioprocess Technology;2024-03-05

5. From Soybeans to Tofu: The Underlying Chemistry;Journal of Chemical Education;2023-08-17

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