Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 9257060, 8 pages
https://doi.org/10.1155/2017/9257060
Research Article

Observing Effects of Calcium/Magnesium Ions and pH Value on the Self-Assembly of Extracted Swine Tendon Collagen by Atomic Force Microscopy

1Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
2Sino-US Joint Research Center of Food Safety, Northwest A&F University, Yangling, Shaanxi 712100, China
3Department of Animal Sciences, College of Agriculture, Purdue University, West Lafayette, IN 47907, USA

Correspondence should be addressed to Jie Zhu; nc.ude.ufawn@uhzeij

Received 26 October 2016; Revised 7 May 2017; Accepted 1 June 2017; Published 16 July 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Xuan Song et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Xuan Song, Zhiwei Wang, Shiyu Tao, Guixia Li, and Jie Zhu, “Observing Effects of Calcium/Magnesium Ions and pH Value on the Self-Assembly of Extracted Swine Tendon Collagen by Atomic Force Microscopy,” Journal of Food Quality, vol. 2017, Article ID 9257060, 8 pages, 2017. https://doi.org/10.1155/2017/9257060.