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,
huang ming,
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