Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

Summary To elucidate the effects of salts on the properties of citric acid‐induced tofu gel, gelation was induced in the presence of KC l, CaCl 2 or Ca SO 4 , and gypsum tofu was used as a reference. The textural properties, water‐holding capacity ( WHC ), rheological behaviour, aggregate size distribution and microstructure of the tofu were evaluated. The results indicated that the addition of 0.10 g/100 mL KC l,0.05 g/100 mL CaCl 2 and 0.15...