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

Published: 10 Jul 2019 | Version 1 | DOI: 10.17632/xktm82s2zb.1

Description of this data

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).

Experiment data files

This data is associated with the following publication:

Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Published in: Food Hydrocolloids

Latest version

  • Version 1

    2019-07-10

    Published: 2019-07-10

    DOI: 10.17632/xktm82s2zb.1

    Cite this dataset

    Jingxin, Sun; wang, baowei; Wang, Qiumin; Guo, Liping; ming, huang; Xu, Xinglian; Li, Yan (2019), “Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breast”, Mendeley Data, v1 http://dx.doi.org/10.17632/xktm82s2zb.1

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Categories

Food Chemistry, Hydrocolloid

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The files associated with this dataset are licensed under a Public Domain Dedication licence.

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