Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan
Hui Zhang, Tong Zhang, Xiong Zhang, Jingting Xu, Shuntang Guo
Topics & Concepts
CurdlanChemistryFood scienceTexture (cosmology)Water retentionNetwork structureBound waterPolysaccharideChemical engineeringChromatographyMoleculeBiochemistryOrganic chemistrySoil scienceImage (mathematics)Computer scienceArtificial intelligenceMachine learningEnvironmental scienceEngineeringSoil waterFood Quality and Safety StudiesMeat and Animal Product QualityMicroencapsulation and Drying Processes