program contin (Provencher Inc)
90
Structured Review
Provencher Inc
program contin
Program Contin, 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+program/program+contin/pmc11432650-232-3-11
Average 90 stars, based on 1 article reviews
Program Contin, 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+program/program+contin/pmc11432650-232-3-11
Average 90 stars, based on 1 article reviews
program contin - by Bioz Stars,
2026-10
90/100 stars
Images
Related Articles
other:Article Title: Time Domain NMR Approach in the Chemical and Physical Characterization of Hazelnuts ( Corylus avellana L.) Article Snippet: The transverse magnetization decay curves were analyzed using distributed exponential fitting analysis according to the regularized inverse Laplace transform, based on the Article Title: Protein Microarrays for High Throughput Hydrogen/Deuterium Exchange Monitored by FTIR Imaging Article Snippet: We used the program CONTIN [ ], kindly provided by Article Title: Development of a method to determine the SFC in the fat phase of emulsions using TD-NMR FID-CPMG deconvolution. Article Snippet: s, EUROISMAR, Berlin, Germany 2019, p. 1 [23] W. S. Provencher, Makromol.. Chem.. 1979, 180, 201. Article Title: Microscopic moisture localisation in unsaturated materials using nuclear magnetic resonance relaxometry Article Snippet: In this paper, Transformation Assay:Article Title: Wheat gluten structure and (non-)covalent network formation during deep-fat frying. Article Snippet: The aim of this work was to investigate wheat gluten protein network structure throughout the deep-frying process and evaluate its contribution to frying-induced microand macrostructure development.. Gluten polymerization, gluten-water interactions, and molecular mobility were assessed as a function of the deep-frying time (0 – 180 s) for gluten-water model systems of differing hydration levels (40 – 60 % moisture content).. Results showed that gluten protein extractability decreased considerably upon deep frying (5 s) mainly due to glutenin polymerization by disulfide covalent cross-linking. Article Title: Polythiophene as a Double-Electrostatic Template for Zinc Oxide and Gold: Multicomponent Nano-Objects for Enhanced Photocatalysis. Article Snippet: Using electrostatic self-assembly and electrostatic nanotemplating, a quaternary nanostructured system consisting of zinc oxide nanoparticles, gold nanoparticles, poly[3-(potassium-4butanoate)thiophene-2,5-diyl] (PT), and methyltrioctylammonium chloride (MTOA) (PT−MTOA−ZnO−Au) was designed for aqueous photocatalysis.. The PT−MTOA hollow sphere aggregates served as an electrostatic template for both individual inorganic nanoparticles controlling their morphology, stabilizing the nanoparticles, and acting as a photosensitizer.. The hybrid structures included spherical ZnO nanoparticles with a diameter of d = 2.6 nm and spherical Au nanoparticles with d = 6.0 nm embedded in PT−MTOA hollow spheres with a hydrodynamic radius of RH = 100 nm. Article Title: The Soft Nano Dots as Fluorescent Probes for Cell Imaging: Analysis of Cell and Spheroid Penetration Behavior of Single Chain Polymer Dots. Article Snippet: This study describes the formation, size control and penetration behavior of polymer nano dots (Pdots) consisting of single or few chain polythiophene based conjugated polyelectrolytes Software:Article Title: The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Article Snippet: Funding information Fonds Wetenschappelijk Onderzoek Vlaanderen, Grant/Award Number: G090319N Abstract Starch is a major contributor to the carbohydrate portion of our diet.. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake).. Time domain proton nuclear magnetic resonance (TD 1H NMR) is a useful technique to study starch–water interactions by evaluation of molecular mobility and water distribution. |