Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu

Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu

This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of <i>Lactiplantibacillus paracasei</i> and <i>L. plantarum</i>, as well as the characteristics of acidic whey tofu. The optimal holding t...

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Bibliographic Details
Main Authors: Ziyu Guan, Jie Zhang, Shitong Zhang, Yun He, Yadi Li, Joe M. Regenstein, Yuan Xie, Peng Zhou
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
acidic whey coagulant
<i>Lactiplantibacillus paracasei</i>
<i>Lactiplantibacillus plantarum</i>
rheological properties
texture
tofu gelation
Online Access:https://www.mdpi.com/2304-8158/12/5/918

Internet

https://www.mdpi.com/2304-8158/12/5/918

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