Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity-Reference-Cited by-同舟云学术

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Water Distribution in Tofu and Application of T2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity

Published:2014-08-14 Issue:34 Volume:62 Page:8594-8601
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Teng¹,Rui Xin¹,Li Wei¹,Chen Xiaohong¹,Jiang Mei¹,Dong Mingsheng¹

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf503427m

Reference40 articles.

1. Effect of different coagulants on yield and quality of tofu from soymilk

2. Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties

3. Effects of the processing steps in tofu production on pesticide residues

4. Coagulation process of soymilk characterized by electrical impedance spectroscopy

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