Physical properties of tofu gel probed by water translational/rotational dynamics-Reference-Cited by-同舟云学术

Physical properties of tofu gel probed by water translational/rotational dynamics

Published:2018-04 Issue: Volume:77 Page:474-481
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kawaguchi Tsubasa,Kita Rio,Shinyashiki Naoki^ORCID,Yagihara Shin,Fukuzaki Minoru

Funder

JSPS KAKENHI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Dielectric study on hierarchical water structures restricted in cement and wood materials;Abe;Measurement Science and Technology,2017

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

3. Rheological properties of mgcl2-coagulated tofu and conditions for hard tofu production in China;Cheng;Journal of the Japanese Society of Agricultural Machinery,2004

4. The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant;Cheng;International Journal of Food Science & Technology,2005

5. Convection effects on pgse-nmr self-diffusion measurements at low temperature: Investigation into sources of induced convective flows;Chung;Bulletin of the Korean Chemical Society,2011

Cited by 12 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. Universal Behavior of Fractal Water Structures Observed in Various Gelation Mechanisms of Polymer Gels, Supramolecular Gels, and Cement Gels;Gels;2023-06-21

2. Heat treatment in the presence of arginine increases the emulsifying properties of soy proteins;Food Chemistry: X;2023-03

3. Investigation of dynamical properties of free water in hydroxypropyl cellulose–water mixture by PFG-NMR;Physica D: Nonlinear Phenomena;2022-10

4. Fractal water structures affected by softener agent in cotton cloths;Journal of Materials Science;2022-07

5. Effects of soy protein and β-conglycinin on microbiota and in vitro antioxidant and immunomodulatory capacities of human faecal cultures;Food Hydrocolloids;2022-06