dynamics model pd-si computing laser densitometer (Molecular Dynamics Inc)
90
Structured Review
Molecular Dynamics Inc
dynamics model pd-si computing laser densitometer
Dynamics Model Pd Si Computing Laser Densitometer, supplied by Molecular Dynamics 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/dynamics+computing+densitometer/model+p+d++computing+densitometer/pmc10776417-131-42-47
Average 90 stars, based on 1 article reviews
Dynamics Model Pd Si Computing Laser Densitometer, supplied by Molecular Dynamics 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/dynamics+computing+densitometer/model+p+d++computing+densitometer/pmc10776417-131-42-47
Average 90 stars, based on 1 article reviews
dynamics model pd-si computing laser densitometer - by Bioz Stars,
2026-10
90/100 stars
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Software:Article Title: Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures Article Snippet: The change in particle size in milk is dependent on the concentration, pH and the temperature of heating.. Many of the changes are attributed to a partial aggregation of the casein micelles during heating. kCasein dissociation and serum-phase whey protein levels increased with increasing milk concentration at each pH and temperature, whereas aS-casein/b-casein dissociation increased to a maximum at intermediate temperatures before decreasing and then increasing again.. Small changes in nonsedimentable calcium and phosphate were observed. Article Title: Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality Article Snippet: Recombined whole milk was prepared by pressure treating skim milk (200 to 600 MPa/30 min) then homogenizing with milkfat (HPHO) or by homogenizing milkfat with skim milk then pressure treating the recombined whole milk (HOHP). β-Lactoglobulin denaturation increased at higher pressures.. Low levels of α-lactalbumin were denatured at 600 MPa only.. Denaturation was similar in the HPHO and HOHP milk. other:Article Title: Effect of the pH of skim milk at heating on milk concentrate viscosity Article Snippet: 23 24 Concentrates from skim milk heated at pH 6.5 to 7.1 had viscosities that followed power law 25 behaviour and could be described by consistency coefficients (K) and flow behaviour indices (n).. On 26 evaporation to 40% total solids, milk heated at pH 6.5 produced concentrates with higher K than those 27 from unheated milk.. Milk samples heated at pH 7.1 produced concentrates with lower K than those 28 from unheated milk. Article Title: The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads Article Snippet: Whey proteins (WP) were heated in a scraped-surface heat exchanger to produce products with different levels of denaturation.. Model processed cheese spreads containing the WP were prepared.. Rheological measurements showed that higher levels of denaturation in the WP produced softer (lower elastic modulus) cheeses. Article Title: Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks Article Snippet: The protein bands were fixed by 5% glutaraldehyde solution (Sigma-Aldrich, Poole, UK) and stained with Coomassie brilliant blue G-250 (0.03 g in 100 mL of 10% acetic acid solution) for 30 min. Visualization of the gels was performed using a Molecular Dynamics Article Title: Denaturation of α-lactalbumin and bovine serum albumin in pressure-treated reconstituted skim milk Article Snippet: The gels were scanned and integrated sing a Article Title: Reassociation of dissociated caseins upon acidification of heated pH-adjusted skim milk. Article Snippet: Milk was heated at different pH (pH 6.5–7.1) and temperatures (20–120 C/10 min).. This resulted in different levels of casein and denatured whey proteins to be distributed between the colloidal and serum phases.. The milks were subsequently acidified and the distribution of protein between colloidal and serum was monitored at different pH. SDS Page:Article Title: Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality Article Snippet: Recombined whole milk was prepared by pressure treating skim milk (200 to 600 MPa/30 min) then homogenizing with milkfat (HPHO) or by homogenizing milkfat with skim milk then pressure treating the recombined whole milk (HOHP). β-Lactoglobulin denaturation increased at higher pressures.. Low levels of α-lactalbumin were denatured at 600 MPa only.. Denaturation was similar in the HPHO and HOHP milk. Clear Native PAGE:Article Title: Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality Article Snippet: Recombined whole milk was prepared by pressure treating skim milk (200 to 600 MPa/30 min) then homogenizing with milkfat (HPHO) or by homogenizing milkfat with skim milk then pressure treating the recombined whole milk (HOHP). β-Lactoglobulin denaturation increased at higher pressures.. Low levels of α-lactalbumin were denatured at 600 MPa only.. Denaturation was similar in the HPHO and HOHP milk. |
