naa a22 4500 510725015 CHVBK 20180411092754.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0896-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0896-4 A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property [Elektronische Daten] [Jinlong Li, Zhihong Qiao, Eizo Tatsumi, Masayoshi Saito, Yongqiang Cheng, Lijun Yin] To explore the controlled-release capacity and potential application of water in oil (W/O) emulsions, W/O emulsions with bittern solution as the aqueous phase were prepared with polyglycerol polyricinoleate (PGPR) as the emulsifier. Several factors that influenced the preparation of W/O bittern coagulants were investigated. Optimized conditions were applied as follows: bittern solution/oil phase at 4:6 or 5:5 (w/w), processing temperature at 65°C, emulsifier concentration higher than 0.6wt% and high-pressure homogenization at 60MPa; W/O emulsions that had a good particle size distribution, good rheological properties, good embedding ratio and high stability were prepared. The optimized W/O emulsions also exhibited the expected controlled-release ability, affected by the bath temperature, shear speed and emulsion characteristics. The preliminary results also showed that the application of W/O emulsions has the potential to improve tofu quality by delaying the solidification of soybean protein and creating a much smoother and finer gel structure. Springer Science+Business Media, LLC, 2012 W/O emulsion nationallicence Preparation nationallicence Bittern coagulant nationallicence Controlled-release nationallicence Tofu quality 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 of 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, 305-8686, Tsukuba, Ibaraki, Japan aut Saito Masayoshi Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, 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), 1790-1800 1935-5130 6:7<1790 2013 6 11947 https://doi.org/10.1007/s11947-012-0896-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0896-4 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 of 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, 305-8686, Tsukuba, Ibaraki, Japan aut NATIONALLICENCE 700 1- Saito Masayoshi Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, 305-8686, Tsukuba, 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), 1790-1800 1935-5130 6:7<1790 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence SWISSBIB 51072499X BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer