1A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions

作者： Guo, Yalong; Hu, Hui; Wang, Qiang; Liu, Hongzhi; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Transglutaminase; High-temperature pressure cooking; Texture and microstructure; Protein behavioral changes; Peanut tofu gel

年份：2018