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inverse laplace transform (ilt) analysis using provencher's contin program (Provencher Inc)

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Provencher Inc inverse laplace transform (ilt) analysis using provencher's contin program
Inverse Laplace Transform (Ilt) Analysis Using Provencher's Contin Program, supplied by Provencher Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/contin+analysis+program/inverse+laplace+transformation/pmc02859319-167-13-13
Average 90 stars, based on 1 article reviews

inverse laplace transform (ilt) analysis using provencher's contin program - by Bioz Stars, 2026-09

90/100 stars

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Chocolate:

Article Title: Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility.
Article Snippet: .. To determine the number of distinct proton (water) populations present in the chocolate mousses, Inverse Laplace Transform analysis was performed on the relaxation curves (Provencher, 1982). ..

other:

Article Title: The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system
Article Snippet: Relaxation curves were fitted to a continuous distribution of exponentials using the inverse Laplace transformation (ILT) algorithm, also referred as the CONTIN algorithm of Provencher (1982).

Transformation Assay:

Article Title: Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
Article Snippet: Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa (5 min, 4 C) followed by storage at − 20 C for up to 84 days were analyzed by complementary methodologies.. Changes in proteins depended to a larger extent on storage time than pressure levels.. High pressure (HP) improved drip loss by 35% after 84 days of storage.