Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields

Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields

This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method e...

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Bibliographic Details
Main Authors: Wenchao Liu, You Tian, Lijuan Wang, Rui Hu, Yan Zhang, Linlin Li, Weiwei Cao, Xu Duan, Guangyue Ren
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
yuba
physical field protein modification
quality improvement
Online Access:https://www.mdpi.com/2304-8158/14/6/1033
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