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. 2024 Jan 14;13(2):263. doi: 10.3390/foods13020263

Figure 2.

Figure 2

FTIR spectra (second derivative) for the Amide I region of 4% protein MPC suspensions sheared at 100, 1000, or 1500 s−1 during heating at 90 °C for 5 min (A) or 121 °C for 2.6 min (B), and 8% protein MPC suspensions sheared at 100, 1000, or 1500 s−1 during heating at 90 °C for 5 min (C) or 121 °C for 2.6 min (D). The true controls were assessed prior to heating without shear (0 s−1).