Effects of different coagulants on coagulation behavior of acid-induced soymilk

Divalent calcium ions can be used into the coagulation procedure of tofu-producing. The different calcium salts also have the difference coagulation process. This paper reports an investigation on the effects of counterions of calcium salts on the coagulation process of soymilk protein by the variat...

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Veröffentlicht in:	Food hydrocolloids 2013-08, Vol.33 (1), p.106-110
Hauptverfasser:	Zhang, Qi, Li, Wei, Feng, Meiqin, Dong, Mingsheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetates Calcium Chlorides Coagulant Coagulants Coagulation Coagulation process Proteins Soymilk Viscosity
Online-Zugang:	Volltext
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