Data for: Effects of ultrafine comminution processing on gelling properties of myofibrillar proteins from chicken breast

data on dynamic light scattering (DLS), texture analyzer (TA), Fourier transform infrared spectroscopy (FTIR), Raman spectrometer (RS), low field nuclear magnetic resonance (LF-NMR), and scanning electron microscope (SEM).动态光散射（DLS）、纹理分析仪（TA）、傅里叶变换红外光谱（FTIR）、拉曼光谱仪（RS）、低场核磁共振（LF-NMR）以及扫描电子显微镜（SEM）的数据。