Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins
Ikram Ullah, Ramy M. Khoder, Tao Yin, Juan You, Qilin Huang, Ru Liu, Shanbai Xiong
Topics & Concepts
ChemistryFood scienceRandom coilFiberMicrostructureIntermolecular forceMoistureZeta potentialParticle sizePorosityChemical engineeringProtein secondary structureCrystallographyBiochemistryMoleculeNanoparticleOrganic chemistryPhysical chemistryEngineeringFood composition and propertiesProteins in Food SystemsEnzyme Production and Characterization