Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu

Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and 

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Bibliographic Details
Published in:Journal of food science and technology 2021-02, Vol.58 (2), p.520-531
Main Authors: Lan, Qiuyu, Lin, Zhaohui, Dong, Hongmin, Wu, Dingtao, Lin, Derong, Qin, Wen, Liu, Jiang, Yang, Wenyu, Zhang, Qing
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Food Science
Gluconolactone
Hydrophobicity
Nutrition
Nutritive value
Okara
Original
Original Article
Particle size
Quality management
Rheological properties
Soy products
Soya bean milk
Soybean milk
Soybeans
Tofu
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Description
Summary:Influence of lyophilized okara with varying particle sizes (250–380, 150–180, 120–150, and 
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04563-7