Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearso...

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Veröffentlicht in:	Food biophysics 2014-06, Vol.9 (2), p.169-178
Hauptverfasser:	Li, Yin, Li, Xia, Wang, Jin-zhi, Zhang, Chun-hui, Sun, Hong-mei, Wang, Chun-qing, Xie, Xiao-lei
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Correlation analysis Food Science Gels Hydrogen peroxide Hydroxyl radicals image analysis magnetic resonance imaging NMR Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Original Article Oxidation Physicochemical properties Proteins scanning electron microscopes Water Water distribution
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