Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

Author:

Khoder Ramy M.,Yin TaoORCID,Liu Ru,Xiong Shanbai,You Juan,Hu YangORCID,Huang Qilin

Funder

China Agricultural Research System

Fundamental Research Funds for the Central University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. AOAC (2000). Official methods of analysis (15th ed.). Washington, DC.: Association of official analytical chemists.

2. Effect of carrageenan on yield and properties of tofu;Abd Karim;Food Chemistry,1999

3. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu;Cao;Food Science and Technology,2017

4. Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps;Ding;European Food Research and Technology,2011

5. Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride;Guo;Journal of Food Science,2002

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