Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration
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- 作者：Ruican Wang ; Shuntang Guo ; shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rhodamine B (PubChem CID ; 6694) ; Calcium sulfate dehydrate (PubChem CID ; 6694 ; 24497) ; Coomassie brilliant blue G-250 (PubChem CID ; 61364) ; Citric acid monohydrate (PubChem CID ; 22230) ; Calcium citric (PubChem CID ; 13136) ; Trichloroacetic acid (PubChem CID ; 6421) ; Calcium chloride anhydrous (PubChem CID ; 5284359) ; Glutaraldehyde (PubChem CID ; 3485) ; t-Butanol (PubChem CID ; 6386) ; Disodium phosphate dodecahydrate (PubChem CID ; 61456) ; Ethanol (PubChem CID ; 702) ; Sodium dihydrogen phosphate dihydr
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：521-529
- 全文大小：1468 K
文摘
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Relationship between coagulation rate and corresponding gel structure was well established.
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Removal of small molecules resulted in coarsened gel matrix.
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Coagulation could be controlled by adjusting the amount of some small molecules.
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Small molecules, like phytate, were essential to the formation of fine gel network.