A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions
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DOI: 10.1016/j.lwt.2018.05.020
Abstract: Abstract This work reports, a novel method of peanut tofu preparation by combining transglutaminase (TG) and high-temperature pressure cooking (HTPC, 115 °C, 0.17 MPa) treatment, and its gel formation was studied. Texture and Scanning electron microscope (SEM)… read more here.
Keywords: novel process; peanut tofu; texture; tofu gel ... See more keywords