The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase.

Yongquan Wang, Xuanbo Liu, Qiang Zhang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

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2citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Modulating Magnesium Ion Release for Dual Enhancement of Gel Properties and Nutrient Retention in Selenium-Enriched Tofu.Foods (Basel, Switzerland) · 2026
Article
Using Static Multiple Light Scattering to Develop Microplastic-Free Seed Film-Coating Formulations.Molecules (Basel, Switzerland) · 2024
Article

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5 · Who and what money

Authors and funding

3 authors.

Yongquan WangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.

Xuanbo LiuDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.

Qiang ZhangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.ORCID 0000-0003-3892-448X

Funding

Anhui Agricultural University Foundation for Stability and Introduction of Talent rc352221Natural Science Research Project of Colleges and Universities in Anhui Province 2023AH051024

6 · The paper itself

Abstract

Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability against freeze-thaw cycles improved after heating. HIPEs with SPI concentrations above 0.3% demonstrated an elastic gel-like behavior. The increased viscosity and aggregation of the protein around droplets indicated that the interaction among emulsion droplets could enhance stability. W/O/W HIPE coagulants significantly increased tofu yield, reduced hardness, and produced a more homogenous tofu gel compared to a MgCl

Indexed as

microstructuresoy protein isolatestabilitytofuW/O/W HIPE

Identifiers

PMID39272513

DOI10.3390/foods13172748

PMCPMC11394951

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.