Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality
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DOI: 10.1016/j.lwt.2021.110909
Abstract: Abstract Fuzhu (or yuba), a popular Asian soy food, is a protein–lipid film isolated from soymilk surface through high-temperature incubation. The convection of soymilk during incubation is relevant to the formation and property of fuzhu.… read more here.
Keywords: convection; fuzhu; protein lipid; formation ... See more keywords