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. 2022 Apr 30;11(9):1318. doi: 10.3390/foods11091318
TPA Textural profile analysis
SDS-PAGE Sodium dodecyl sulfate-polyacrylamide gel electrophoresis
SEM Scanning electron microscopy
WHC Water holding capacity
LF-NMR Low-frequency nuclear magnetic resonance
SH Sulfhydryl
DSC Differential scanning calorimeter
SSP Salt-soluble protein
SEP Salt extractable protein
MRI Magnetic resonance imaging
FTIR-ATR Fourier transform infrared attenuated total reflection spectroscopy
TBARS Thiobarbituric acid reactive substances
TVB-N Total volatile basic nitrogen
FI Fluorescence intensity
LC-MS Liquid chromatography-mass spectrometry
CD Circular dichroism
S0 Surface hydrophobicity
MW Molecular weight
ABTS 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt
DPPH 1,1-Diphenyl-2-picrylhydrazyl
PV Peroxide value