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Original Articles

The Coagulating Effects of Cations and Anions on Soy Protein

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Pages 317-323 | Received 15 Mar 2004, Accepted 24 Aug 2005, Published online: 06 Feb 2007

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Read on this site (2)

Ranjit Kumar Sahu & Vishweshwaraiah Prakash. (2008) Mechanism of Prevention of Aggregation of Proteins: A Case Study of Aggregation of α-Globulin in Glycerol. International Journal of Food Properties 11:3, pages 613-623.
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Patinya Sirikulchayanont, Siripastr Jayanta, Pasawadee Pradipasena & Osato Miyawaki. (2007) Characteristics of Microparticulated Particles from Mung Bean Protein. International Journal of Food Properties 10:3, pages 621-630.
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Articles from other publishers (16)

Bingxing Wang, Qi Wang, Bingli Wang, Songlin Wang, Yongcai Zhang & Donglin Zhao. (2023) From Soybeans to Tofu: The Underlying Chemistry. Journal of Chemical Education 100:9, pages 3724-3730.
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Xufeng Wang, Mengqin Yu, Zhenzhong Wang, Kaiyun Luo, Benu Adhikari, Song Miao & Shutao Liu. (2022) Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates. Food Chemistry 394, pages 133515.
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Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim & Lara Matia-Merino. (2022) High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts. Gels 8:7, pages 399.
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Meng Hong Ng & Mohamed Soliman Elshikh. (2021) Utilization of Moringa oleifera as Natural Coagulant for Water Purification. Industrial and Domestic Waste Management 1:1, pages 1-11.
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Giuseppe Zeppa, Martina Tedesco, Marta Bertolino & Betül Çilek Tatar. (2021) Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 10:8, pages 1857.
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Marina Marinea, Ashling Ellis, Matt Golding & Simon M. Loveday. (2021) Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods 10:1, pages 154.
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Li Zheng, Mingyu He, Xuena Zhang, Joe M. Regenstein, Zhongjiang Wang, Zhaolei Ma, Yang Kong, Changling Wu, Fei Teng & Yang Li. (2021) Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization. Food and Bioproducts Processing 125, pages 68-78.
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Ramy M. Khoder, Tao Yin, Ru Liu, Shanbai Xiong, Juan You, Yang Hu & Qilin Huang. (2020) Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chemistry 332, pages 127401.
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Kimroeun Vann, Atiya Techaparin & Jirawan Apiraksakorn. (2020) Beans germination as a potential tool for GABA-enriched tofu production. Journal of Food Science and Technology 57:11, pages 3947-3954.
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Gabriela TRes, Juliana Steffens & Clarice Steffens. (2019) TOFU OBTAINED WITH LEMON COAGULANT AND SOYBEAN CONCENTRATE. Revista Tecnológica 28:1, pages 85-100.
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Renda Kankanamge Chaturika Jeewanthi & Hyun-Dong Paik. (2018) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. Journal of Food Science and Technology 55:11, pages 4384-4394.
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Jaruwan Krongsin, Chaiwut Gamonpilas, Pawadee Methacanon, Atikorn Panya & Suk Meng Goh. (2015) On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin. Food Hydrocolloids 50, pages 128-136.
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Teng Li, Xin Rui, Wei Li, Xiaohong Chen, Mei Jiang & Mingsheng Dong. (2014) Water Distribution in Tofu and Application of T 2 Relaxation Measurements in Determination of Tofu’s Water-Holding Capacity . Journal of Agricultural and Food Chemistry 62:34, pages 8594-8601.
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V. Jayasena, W.Y. Tah & S.M. Nasar-Abbas. (2014) Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu. Quality Assurance and Safety of Crops & Foods 6:2, pages 159-166.
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Qi Zhang, Wei Li, Meiqin Feng & Mingsheng Dong. (2013) Effects of different coagulants on coagulation behavior of acid-induced soymilk. Food Hydrocolloids 33:1, pages 106-110.
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V. JAYASENA, W.S. KHU & S.M. NASAR‐ABBAS. (2010) THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN‐BASED TOFU. Journal of Food Quality 33:1, pages 85-97.
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