Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality.

Ultrason Sonochem · 2025 · PMC12240166 · PMID 40561663

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a decreasing trendno p-value reported

When the ultrasonic power exceeded 300 W, the surface hydrophobicity of raw and cooked soy milk showed a decreasing trend.

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