Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breast

Published: 10 July 2019| Version 1 | DOI: 10.17632/xktm82s2zb.1
Contributors:
Sun Jingxin,
baowei wang,
Qiumin Wang,
Liping Guo,
Ming Huang,
Xinglian Xu,
Yan Li

Description

data on dynamic light scattering (DLS), texture analyzer (TA), Fourier transform infrared spectroscopy (FTIR), Raman spectrometer (RS), low field nuclear magnetic resonance (LF-NMR), and scanning electron microscope (SEM).

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Categories

Food Chemistry, Hydrocolloid

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