Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method
The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-11-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722002929 |