{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1361699993579211648.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.foodres.2014.05.062"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0963996914003779?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0963996914003779?httpAccept=text/plain"}}],"dc:title":[{"@value":"Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1381699993579211649","@type":"Researcher","foaf:name":[{"@value":"Minyi Han"}]},{"@id":"https://cir.nii.ac.jp/crid/1381699993579211651","@type":"Researcher","foaf:name":[{"@value":"Peng Wang"}]},{"@id":"https://cir.nii.ac.jp/crid/1381699993579211650","@type":"Researcher","foaf:name":[{"@value":"Xinglian Xu"}]},{"@id":"https://cir.nii.ac.jp/crid/1381699993579211648","@type":"Researcher","foaf:name":[{"@value":"Guanghong Zhou"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09639969"}],"prism:publicationName":[{"@value":"Food Research International"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2014-08","prism:volume":"62","prism:startingPage":"1175","prism:endingPage":"1182"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S0963996914003779?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S0963996914003779?httpAccept=text/plain"}],"createdAt":"2014-06-09","modifiedAt":"2022-04-06","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360584341815528192","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Effects of heating process on <scp>3D</scp> printing properties of <i>Pennahia argentata</i> surimi: Water distribution, gel formation, rheology, chemical bonds"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204702853248","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Agricultural Product Authenticity and Geographical Origin Traceability"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.foodres.2014.05.062"},{"@type":"CROSSREF","@value":"10.6090/jarq.52.115_references_DOI_5ywezaMGSuX3vshf0wnit3ph3qz"},{"@type":"CROSSREF","@value":"10.1111/jfpe.14262_references_DOI_5ywezaMGSuX3vshf0wnit3ph3qz"}]}