Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu
Author:
Affiliation:
1. College of Bioengineering Huainan Normal University Huainan China
2. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
3. School of Food and Biological Engineering Hefei University of Technology Hefei China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12614
Reference28 articles.
1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
2. Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
3. Understanding the hydration of alkali-induced duck egg white gel at high temperature
4. A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes
5. EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFU
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