naa a22 4500 51072499X CHVBK 20180411092754.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0849-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0849-y A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation [Elektronische Daten] [Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin] To improve the quality and yield of traditional firm tofu prepared with bittern as coagulant, water-in-oil (W/O) emulsions with bittern solution as the aqueous phase, where the ratio of the bittern solution to the oil phase was 1:1.5 or 1:1 (w/w), and an emulsifier at a concentration of 0.8 or 1.0wt.% were prepared. The parameters water content, water-holding capacity, yield, texture, and microstructure of the tofu were tested. The results indicated that the bittern W/O emulsions provided satisfactory controlled-release application potential. The use of the W/O emulsions significantly improved tofu's water content, and the product remained moist for at least 24h. Moreover, emulsified bittern increased the yield and made the gel network more homogenous and compact compared with the control. As expected, emulsions with an emulsifier concentration of 1.0wt.% showed slightly better controlled-release capacity than those with 0.8wt.%. Springer Science+Business Media, LLC, 2012 W/O emulsions nationallicence Controlled release nationallicence Tofu gel nationallicence Water content nationallicence Water-holding capacity nationallicence Texture profile analysis nationallicence Scanning electron microscope nationallicence Li Jinlong Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut Qiao Zhihong Tourism Institute, Beijing Union University, 100101, Beijing, People's Republic of China aut Tatsumi Eizo Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Ibaraki, Japan aut Saito Masayoshi Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Ibaraki, Japan aut Cheng Yongqiang Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut Yin Lijun Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1801-1808 1935-5130 6:7<1801 2013 6 11947 https://doi.org/10.1007/s11947-012-0849-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0849-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Li Jinlong Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Qiao Zhihong Tourism Institute, Beijing Union University, 100101, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Tatsumi Eizo Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Ibaraki, Japan aut NATIONALLICENCE 700 1- Saito Masayoshi Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba, 305-8686, Ibaraki, Japan aut NATIONALLICENCE 700 1- Cheng Yongqiang Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 700 1- Yin Lijun Key Laboratory of Functional Dairy Science of Beijing and Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, 17, Qinghua East Road, Haidian, P.O. Box 40, 100083, Beijing, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1801-1808 1935-5130 6:7<1801 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence SWISSBIB 51072499X BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer