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Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu

Qiuyu Lan, Zhaohui Lin, Hongmin Dong, Ding‐Tao Wu, Derong Lin, Wen Qin, Jiang Liu, Wenyu Yang, Qing Zhang

2020Journal of Food Science and Technology20 citationsDOIOpen Access PDF

Topics & Concepts

RheologyMaterials scienceParticle (ecology)Particle sizeFood scienceComposite materialChemical engineeringChemistryBiologyEngineeringEcologyPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems
Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu | Litcius