Large deformation properties and microstructure of soybean curd (tofu) were investigated by a compression test and confocal laser scanning microscopy (CLSM). Experimental stress-strain curves for tofu were successfully modeled using the BST equation. The Network structure of proteins and the state of oil droplets in tofu were observed using CLSM without fixation and using samples with thickness as less as 1 mm. Rheological parameters correlated well with the network structure of proteins but not with the state of oil droplets. These results suggest that the network structure of proteins contribute predominantly to the rheological properties of tofu.
CITATION STYLE
Nagano, T., Yano, Y., & Nishinari, K. (2003). Study on soybean curd using compression test and confocal laser scanning microscopy. Nippon Shokuhin Kagaku Kogaku Kaishi, 50(8), 344–349. https://doi.org/10.3136/nskkk.50.344
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