Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

“…Since 2014, it has been China's National Geographic indication product. Its “natural” attributes mainly reflect in unique producing technology in the tofu-making process in which acidic whey replaced traditional calcium salt or acidulant coagulants, such as glucono-δ-lactone, as the coagulant ( Henao Ossa et al, 2022 , Wei et al, 2018 ). Acidic whey is usually made from tofu whey naturally fermented, a liquid by-product of the tofu-making process, which has been used as a coagulant in Mouding sufu with a long history ( Dai, et al, 2023 ).…”