Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality

Controlling the quality characteristics of tofu by adjusting the soybean protein gelling behavior has always been a challenging and intriguing task. While tofu prepared with emulsion coagulants exhibits high yield, it suffers from compromised gel strength and water-holding capacity. This study intro...

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Bibliographic Details

Published in:	Ultrasonics Sonochemistry
Main Authors:	Ying Xin, Dingyang Lv, Fute Du, Xiaofei Shi, Jinjie Yang, Tanghao Li
Format:	Article
Language:	English
Published:	Elsevier 2025-09-01
Subjects:	Salt-coagulated tofu Ultrasound Emulsion coagulant Gel properties
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417725002160