In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
Bingrui Wang, Yinli Li, Hongwei Wang, Xingli Liu, Yanyan Zhang, Hua Zhang
Topics & Concepts
BreakageRaman spectroscopyHydrogen bondChemistryIn situCovalent bondRandom coilCrystallographyFreezing pointMaterials scienceMoleculeCircular dichroismOrganic chemistryThermodynamicsOpticsComposite materialPhysicsMicrobial Inactivation MethodsMeat and Animal Product QualityFood Drying and Modeling