sepview software v 4.1 (LUM GmbH)
90
Structured Review
LUM GmbH
sepview software v 4.1
Sepview Software V 4.1, supplied by LUM GmbH, 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/program+contin/sepview+software/pmc05305704-83-16-20
Average 90 stars, based on 1 article reviews
Sepview Software V 4.1, supplied by LUM GmbH, 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/program+contin/sepview+software/pmc05305704-83-16-20
Average 90 stars, based on 1 article reviews
sepview software v 4.1 - by Bioz Stars,
2026-09
90/100 stars
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Transmission Assay:Article Title: Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate Article Snippet: As a non-thermal treatment technology, cold plasma (CP) is widely used in food macromolecule modification, sterilization, etc.. However, the effect of different CP source treatments on protein structure has yet to be elucidated.. This research studied the effects of corona discharge CP treatment at different voltages and treatment times on the structure, physicochemical properties and emulsion properties of soybean protein isolate (SPI). Article Title: Interfacial Shear Rheology of Oil–Water Interfaces: Investigating Effects of Aging, Salt Type, and Concentration Article Snippet: Understanding the rheological behavior of oil−water interfaces is critical for optimizing processes, such as emulsion stabilization, enhanced oil recovery, and oil−water separation.. Using interfacial rheology measurements, we probe the mechanical response of crude oil−water interfaces under various conditions, including aging time, type of electrolyte, ionic strength, and the presence of nanoparticles (NPs) that form Pickering emulsions.. Specifically, we examine how the storage (G′) and loss modulus (G′′) evolve with time under different conditions. Software:Article Title: Effect of corona discharge cold plasma on the structure and emulsification properties of soybean protein isolate Article Snippet: As a non-thermal treatment technology, cold plasma (CP) is widely used in food macromolecule modification, sterilization, etc.. However, the effect of different CP source treatments on protein structure has yet to be elucidated.. This research studied the effects of corona discharge CP treatment at different voltages and treatment times on the structure, physicochemical properties and emulsion properties of soybean protein isolate (SPI). Article Title: Interfacial Shear Rheology of Oil–Water Interfaces: Investigating Effects of Aging, Salt Type, and Concentration Article Snippet: Understanding the rheological behavior of oil−water interfaces is critical for optimizing processes, such as emulsion stabilization, enhanced oil recovery, and oil−water separation.. Using interfacial rheology measurements, we probe the mechanical response of crude oil−water interfaces under various conditions, including aging time, type of electrolyte, ionic strength, and the presence of nanoparticles (NPs) that form Pickering emulsions.. Specifically, we examine how the storage (G′) and loss modulus (G′′) evolve with time under different conditions. Article Title: Modifying physicochemical properties, rheology, and creaming stability of milk fat globule and membrane through ultrasound treatment. Article Snippet: .. The Article Title: Impacts of high-methoxyl pectin on structure, composition, and rheological properties of milk fat globule emulsion Article Snippet: The study investigated the interactions between high-methoxyl pectin (HMP) and milk fat globules or membrane (MFGs/MFGM) ingredients.. Mixtures of raw milk and HMP at concentration of 0.20 %, 0.30 %, and 0.40 % (w/ w) (designated as 0.20 pectin (Pec), 0.30 Pec, and 0.40 Pec, respectively) underwent cream separation and ultracentrifugation to enrich the MFGs/MFGM materials, with raw milk without HMP serving as a control.. The control and 0.20 Pec exhibited multimodal particle sizes distributions with the additional peaks within the range 0.01–0.10 μm. Article Title: On the stability of acid-soluble pea protein-stabilized beverage emulsions against salt addition and heat treatment Article Snippet: .. Data analysis and determining creaming velocity were done with the other:Article Title: Development of apigenin-loaded invasomes with anti-melanoma potential. Article Snippet: Apigenin (APG), a plant-derived flavonoid, has attracted attention as an anti-melanoma agent because of its action on multiple cell signaling pathways and high selectivity for tumor cells.. Despite this, extensive metabolism and slow oral absorption are found, which has motivated the development of topical delivery systems.. In this context, invasomes were considered, for the first time, for flavonoid incorporation. Article Title: Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification. Article Snippet: Approximately 70 % of the calcium intake in the adult diet worldwide is derived from dairy products.. However, insoluble calcium salts, which are usually added directly during dairy production, have poor suspension stability and are prone to precipitation.. The current study aimed to address the constraints of conventional production methods by utilizing solid dispersion emulsification technology to inhibit the aggregation of calcium salts. Article Title: Effect of mild fractionation conditions on the composition, interfacial and emulsifying properties of water-soluble fractions from faba bean flour Article Snippet: The creaming rate of the emulsions was determined with the |