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The impact of selective thermal denaturation and glycosylation on the textural properties and microstructure of vegetable tofu made from carrot and seaweed was investigated. Thermal denaturation treatment (80 °C for 5 min) could significantly enhance the hardness and gumminess of carrot–seaweed tofu (p < .05) and made its network structure more homogeneous and denser. Moreover, glycosylation treatment...
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