Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)-Reference-Cited by-同舟云学术

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Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)

Published:2019-01-27 Issue:2 Volume:7 Page:547-553
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Jun Joon‐Young¹^ORCID,Jung Min‐Jeong¹,Jeong In‐Hak²,Kim Gwang‐Woo³,Sim Jae‐Man³,Nam Si‐Youl⁴,Kim Byoung‐Mok¹^ORCID

Affiliation:

1. Division of Strategic Food ResearchKorea Food Research Institute Gangneung Korea

2. Department of Marine Food Science and TechnologyGangneung‐Wonju National University Gangneung Korea

3. Center of Marine BiotechnologyGangneung Science and Industry Promotion Agency Gangneung Korea

4. Donglim Food Co. Ltd. Gangneung Korea

Funder

Ministry of Trade, Industry, and Energy (MOTIE) of the Republic of Korea, under the “Regional Specialized Industry Development Program”

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.837

Reference24 articles.

1. Chitin extraction from crustacean shells using biological methods – A review;Arbia W.;Food Technology and Biotechnology,2013

2. Principles of Objective Texture Measurement

3. The effect of chitosan on the gel properties of tofu (soybean curd)

4. The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant

Cited by 27 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. Impact of a Mg2+ emulsion coagulant on tofu's gel characteristics;Journal of Food Engineering;2025-02

2. Effects of Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel;ACS Food Science & Technology;2024-06-26

3. Gelling properties of acid‐induced tofu (soybean curd): Effects of acid type and nano‐fish bone;Journal of Food Science;2024-04-09

4. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract;Foods;2023-12-25

5. Crab shell biowaste hydroxyapatite as inert material for gradual releaser of crop nutrients for sustainable food production;INT J RECYCLING ORG;2023

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