see the link:
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00263.x/full
In the attached paper ["Effects of coagulation temperature on the texture and yield of soy paneer (tofu)"], it mentions that springiness is also associated with coagulation temperature.
Paragraphs from the paper (see yellow highlights):
1. " ...whereas springiness increases with coagulation temperature up to 850C, remains constant between 850C to 900C and then decreases with the increase in temperature. "
2. " Springiness is the rate and extent to which a deformed material returns to its original condition after the force is removed. Springiness depends on factors such as heat treatment, protein interaction, flexibility and degree of unfolding of protein** ".
**from paper: "MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD" [ http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1978.tb09740.x/abstract ]
3. I like tofu, especially those fried tofu from my hometown (see attached pictures)
Dear Shanker and Yuan-Yeu, thank you very much for your help and contribution.
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