Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu-Reference-Cited by-同舟云学术

Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

Published:2019-09-08 Issue:2 Volume:55 Page:785-794
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhao Yan‐Yan¹,Cao Feng‐Hong¹,Li Xing‐Jiang¹,Mu Dong‐Dong¹,Zhong Xi‐Yang¹,Jiang Shao‐Tong¹,Zheng Zhi¹^ORCID,Luo Shui‐Zhong¹^ORCID

Affiliation:

1. Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14348

Reference39 articles.

1. Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties

2. Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels

3. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength

4. Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

5. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

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