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The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy.
Han, Zongyuan; Zhang, Junlong; Zheng, Jinyue; Li, Xiaojing; Shao, Jun-Hua.
Affiliation
  • Han Z; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China; College of Life and Engineering, Shenyang Institute of Technology, Fushun, Liaoning 113122, PR China.
  • Zhang J; College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning 121013, PR China.
  • Zheng J; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
  • Li X; College of Life and Engineering, Shenyang Institute of Technology, Fushun, Liaoning 113122, PR China.
  • Shao JH; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China. Electronic address: shaojh024@163.com.
Food Chem ; 280: 263-269, 2019 May 15.
Article in En | MEDLINE | ID: mdl-30642495
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Spectroscopy, Fourier Transform Infrared / Nuclear Magnetic Resonance, Biomolecular / Meat Proteins / Meat Limits: Animals Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Spectroscopy, Fourier Transform Infrared / Nuclear Magnetic Resonance, Biomolecular / Meat Proteins / Meat Limits: Animals Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: Reino Unido