Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels-Reference-Cited by-同舟云学术

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono-δ-Lactone and Calcium Sulfate-Induced Tofu Gels

Published:2015-11-15 Issue:2 Volume:47 Page:112-130
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Nicole Murekatete¹,Caimeng Zhang¹,Joseph Hategekimana¹,Eric Karangwa¹,Yufei Hua¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province P.R. China

Funder

The National Natural Science Foundation of China

The 863 Program (Hi-tech research and development program of China)

Ministry of Science and Technology of China during the 12th 5-year plan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12166/fullpdf

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3. Dynamic viscoelastic behavior of vegetable-based infant purees;Alvarez;J Texture Studies,2013

4. Rheology of buildup, breakdown, and rebodying of acid casein gels;Arshad;J Dairy Sci.,1993

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