Food Hydrocolloids

Data for paper entitled "Incorporating whey protein particulates produced with heat and ultrasound treatment into rennet gels and model non-fat cheese systems"

Raw data for Figures in the article.

data

Processed data of FTIR spectra normalized for graphing article figures.

This data includes the solubility, fluorescence spectra, CD and data that used to plot figures appearing in the manuscript. The files are named as the number of each figure.

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).

FTIR, pH, surface hydrophobicity, protein fractions, rheology

The data is about preserved egg white gel hydrolysates, including emulsifying, rheological, FTIR, protein fraction, sulfhydryl and disulfide bond.

for publication in food journal

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