Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility

Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility

Tofu quality is critically influenced by coagulants, though their impact on protein digestibility remains underexplored. This study aimed to investigate the effects of calcium sulfate (CaSO<sub>4</sub>), magnesium chloride (MgCl<sub>2</sub>), and their combination (CaSO<su...

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Bibliographic Details
Main Authors: Zhaolu Li, Sisi Zhang, Zihan Gao, Xinyue Guo, Ruohan Wang, Maoqiang Zheng, Guangliang Xing
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Gels
Subjects:
tofu
gel strength
in vitro digestion
protein bioavailability
Online Access:https://www.mdpi.com/2310-2861/11/7/524
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