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).本数据集包含动态光散射（dynamic light scattering, DLS）、质构分析仪（texture analyzer, TA）、傅里叶变换红外光谱（Fourier transform infrared spectroscopy, FTIR）、拉曼光谱仪（Raman spectrometer, RS）、低场核磁共振（low field nuclear magnetic resonance, LF-NMR）以及扫描电子显微镜（scanning electron microscope, SEM）的相关测试数据。