fourier deconvolution of peak fit v4 software (OriginLab corp)
OriginLab corp manufactures this product 
90
Structured Review
OriginLab corp
fourier deconvolution of peak fit v4 software
Fourier Deconvolution Of Peak Fit V4 Software, supplied by OriginLab corp, 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/fourier+deconvolution+of+peak+fit+v4+software/peak+fit+v4+12/10__1016_slash_j__foodhyd__2025__111481-78-9-16
Average 90 stars, based on 1 article reviews
Fourier Deconvolution Of Peak Fit V4 Software, supplied by OriginLab corp, 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/fourier+deconvolution+of+peak+fit+v4+software/peak+fit+v4+12/10__1016_slash_j__foodhyd__2025__111481-78-9-16
Average 90 stars, based on 1 article reviews
fourier deconvolution of peak fit v4 software - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: Mechanism of Xanthan Gum in Inhibiting Aggregation in Soy Protein Isolate Gels after Commercial Sterilization: Implications for Texture-Modified Food for Dysphagia Article Snippet: This study investigated the impact of varying xanthan gum (XG) concentrations on the textural deterioration of soy protein isolate (SPI) gels following commercial sterilization, as well as its applicability in texture-modified foods.. The results demonstrated that the SPI-XG composite gel prepared with 6 g/L XG exhibited optimal structural characteristics, showing significant improvements in both gel strength from 62.10 g to 74.45 g and water holding capacity from 90.95 % to 97.50 %.. The incorporation of XG effectively constrained the conformational unfolding of SPI molecules and suppressed intermolecular hydrophobic interactions, thereby preventing excessive protein aggregation under high-temperature conditions. |