Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breast
Published: 10 Jul 2019
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Version 1
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DOI: 10.17632/xktm82s2zb.1
Contributor(s):
- Sun Jingxin,
- baowei wang,
- Qiumin Wang,
- Liping Guo,
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huang ming,
Unspecified
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Xinglian Xu,
Unspecified
- Yan Li
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
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:
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
Licence
CC0 1.0
Learn more
The files associated with this dataset are licensed under a Public Domain Dedication licence.
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You can copy, modify, distribute and perform the work, even for commercial purposes, all without asking permission.