Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Xiangfei Guan"'
Autor:
Yuhan Geng, Xin Du, Rui Jia, Yi Zhu, Yuhao Lu, Xiangfei Guan, Yuehan Hu, Xinyu Zhu, Minlian Zhang
Publikováno v:
Foods, Vol 13, Iss 21, p 3475 (2024)
Tofu has captivated researchers’ attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing i
Externí odkaz:
https://doaj.org/article/bbc8b837f685437e8d28b367c0f175b9
Publikováno v:
Foods, Vol 10, Iss 7, p 1594 (2021)
Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing
Externí odkaz:
https://doaj.org/article/ae894cd6396b4dc39ccdffaf66fc5c3d
Publikováno v:
Foods, Vol 10, Iss 1594, p 1594 (2021)
Foods
Foods
Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e361480ea7d7a1cb5cccb085c207e393
https://www.mdpi.com/2304-8158/10/7/1594
https://www.mdpi.com/2304-8158/10/7/1594
Publikováno v:
LWT. 150:112000
Brine tofu has been in use in China for more than two thousand years now; however, the underlying soymilk coagulation mechanism is not yet clear. In this study, we aimed to systematically investigate the effect of magnesium chloride on the mechanism
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::883630c2acb7cdfcac0b3b6207139828
https://doi.org/10.1016/j.lwt.2021.112000
https://doi.org/10.1016/j.lwt.2021.112000