Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 2: A Study on Gelation Characteristics Under Freezing Temperature-Reference-Cited by-同舟云学术

Gelation Characteristics of Oil in Water Emulsion Stabilized by Soy Milk and Rice Powder Mixture Part 2: A Study on Gelation Characteristics Under Freezing Temperature

Published:2014 Issue:4 Volume:15 Page:251-258
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

NAKAGAWA Kyuya¹,FUJII Yuta²,EGUCHI Satomi³,YOSHIMURA Miki³

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

2. Department of Mechanical and System Engineering, University of Hyogo

3. Division of Human Environment, Graduate School of Human Science and Environment, University of Hyogo

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/15/4/15_251/_pdf

Reference19 articles.

1. 1) M. Yoshimura, S. Naito, T. Nagano, K. Nishinari; “Effect of concentration of soybean powder on the rheological properties and the network structure of soybean curd prepared from powdered soybean” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 54, 143-151 (2007).

2. 2) T. Soeda, T. Ishii, K. Yamazaki, K. Murase; “The effect of transglutaminase on texture of tofu (the functionalities of microbial transglutaminase for food application part 1)” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 42, 254-261 (1995).

3. 3) E. J. Noh, S. Y. Park, J. I. Pak, S. T. Hong, S. E. Yun; Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans. Food Chem., 91, 715-721 (2005).

4. 4) Y. Mine, K. Murakami, K. Azuma, S. Yoshihara, K. Fukunaga, T. Saeki, E. Sawano; “A comparison of varous coagulants in tofu-forming properties” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 52, 114-119 (2005).

5. 5) F. Kao, N. Su, M. Lee; Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey. J. Agric. Food. Chem., 51, 6211-6216 (2003).