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

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

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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Bibliographische Detailangaben
1. Verfasser: Jingxin, Sun
Format: Dataset
Sprache:eng
Schlagworte:
Food Chemistry
Hydrocolloid
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Beschreibung
Zusammenfassung: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).
DOI:10.17632/xktm82s2zb.1