Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder-Reference-Cited by-同舟云学术

Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder

Published:2018-04 Issue: Volume:77 Page:465-473
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Fubin,Ye Fayin,Li Sheng,Wang Lei,Li Jinfeng,Zhao Guohua^ORCID

Funder

National Key R&D Program of China

Natural Science Foundation of Chongqing Science and Technology Commission, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

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