Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities

Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities

Different coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation. In this study, MgCl2 concentration-dependent changes in USPs were quantified using a method based on urea solubility differences in order to i...

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Bibliographic Details
Main Authors: Yasuhiro Arii, Kaho Nishizawa
Format: Article
Language:English
Published: Elsevier 2018-09-01
Series:Heliyon
Subjects:
Analytical chemistry
Food technology
Food analysis
Food science
Online Access:http://www.sciencedirect.com/science/article/pii/S240584401832471X

Internet

http://www.sciencedirect.com/science/article/pii/S240584401832471X

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