Mechanism of change of the physicochemical characteristics, gelation process, water state, and microstructure of okara tofu analogues induced by high-intensity ultrasound treatment
Xuejing Fan, Shuang Li, Ao Zhang, Haode Chang, Xingming Zhao, Yanan Lin, Feng Zhen
Topics & Concepts
ChewinessMicrostructureSuspension (topology)Water holding capacityUltrasoundChemistryParticle sizeMaterials scienceChemical engineeringChromatographyFood scienceCrystallographyMathematicsPure mathematicsAcousticsHomotopyPhysicsPhysical chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties