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Fig. 5 | Food Production, Processing and Nutrition

Fig. 5

From: Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems

Fig. 5

Raman spectrum between 600 and 1800 cm−1 of composite MP gels with modified starch and dietary fiber (A); Raman spectrum between 2800 and 3050 cm−1 of composite MP gels with modified starch and dietary fiber (B). C: The control; D1.0: MP with 1.0% modified starch; D2.0: MP with 2.0% modified starch; M1.0: MP with 1.0% dietary fiber;; M2.0: MP with 2.0% dietary fiber

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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