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Sources

aggregation of proteins sources

Ono, T., Onodera, Y., Chen, Y., & Nakasato, K. (2010). Tofu structure is regulated by soymilk protein composition and coagulant concentration. American Chemical Society.

Peng, X., Ren, C., & Guo, S. (2016). Particle formation and gelation of soymilk: Effect of heat. Trends In Food Science & Technology, 54138-147. doi:10.1016/j.tifs.2016.06.005

Zhao, H., Li, W., Qin, F., & Chen, J. (2016). Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size. International Journal Of Food Science & Technology, 51(3), 731. doi:10.1111/ijfs.13010

Nicole, M., Caimeng, Z., Eric, K., & Yufei, H. (2014). Salt and acid-induced soft tofu-type gels: Rheology, structure and fractal analysis of viscoelastic properties as a function of coagulant concentration. International Journal Of Food Engineering,10(4), 595-611. doi:10.1515/ijfe-2014-0108

acidification of soymilk sources

Nik, A., Alexander, M., Poysa, V., Woodrow, L., & Corredig, M. (n.d). Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification. Food Biophysics, 6(1), 26-36.

protein composition changes under different conditions

Kong, F., & Chang, S. C. (2013). Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making. Journal Of Agricultural And Food Chemistry, 61(2), 387-393. doi:10.1021/jf3032606

Shimoyamada, M., Tomatsu, K., Oku, S., & Watanabe, K. (n.d). Interactions among protein molecules in freeze-gel of soymilk and protein structures in heated soymilk during cooling. Journal Of Agricultural And Food Chemistry, 48(7), 2775-2779.

colloidal properties
 * Zhu, Q., Zhao, L., Zhang, H., Saito, M., & Yin, L. (2016). Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel.Food Chemistry, doi:10.1016/j.foodchem.2016.10.016