title: Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic.
authors.affiliation: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xiang-Lian
authors.initials: XL
authors.lastname: Xu
authors.forename: Min-Yi
authors.initials: MY
authors.lastname: Han
authors.forename: Ying
authors.initials: Y
authors.lastname: Fei
authors.forename: Guang-Hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D005524:Food Technology / Q000379:methods*; D005782:Gels; D006244:Hardness; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D009124:Muscle Proteins / Q000737:chemistry* / Q000302:isolation & purification; D009210:Myofibrils; D025341:Principal Component Analysis; D017433:Protein Structure, Secondary; D011786:Quality Control; D013059:Spectrum Analysis, Raman; D034421:Sus scrofa
chemical_list: D005782:Gels; D009124:Muscle Proteins