liquid nitrogen tank cryogun (Brymill Corporation)
90
Structured Review
Brymill Corporation
liquid nitrogen tank cryogun
Liquid Nitrogen Tank Cryogun, supplied by Brymill Corporation, 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/liquid+nitrogen+tank+cryogun/liquid+nitrogen+tank+cryogun/pm31229065-75-7-15
Average 90 stars, based on 1 article reviews
Liquid Nitrogen Tank Cryogun, supplied by Brymill Corporation, 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/liquid+nitrogen+tank+cryogun/liquid+nitrogen+tank+cryogun/pm31229065-75-7-15
Average 90 stars, based on 1 article reviews
liquid nitrogen tank cryogun - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems Article Snippet: Water sorption-induced crystallization, a-relaxations and relaxation times of freeze-dried lactose/whey protein isolate (WPI) systems were studied using dynamic dewpoint isotherms (DDI) method and dielectric analysis (DEA), respectively.. The fractional water sorption behavior of lactose/WPI mixtures shown at aw 0.44 and the critical aw for water sorption-related crystallization (aw) of lactose were strongly affected by protein content based on DDI data.. DEA results showed that the a-relaxation temperatures of amorphous lactose at various relaxation times were affected by the presence of water and WPI. Article Title: Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition Article Snippet: Fundamental knowledge of physicochemical properties of polymeric food materials is of practical importance in food and pharmaceutical industry.. Effects of water, molecular weight, and lactose addition on glass transition temperature (Tg), a-relaxations, and relaxation time (t) of amorphous poly (vinyl pyrrolidone) (PVP) and maltodextrin (MD) were studied at various aw and 25 C. Water sorption behaviour of amorphous PVP and MD was Mwavgedependent at aw 0.44, whereas the molecular size effects dominated the sorption process of MD at aw 0.56 and 25 C. Fractional water sorption was confirmed in studied polymers/lactose mixtures at aw 0.44 in molecular scale, whilst collapsed structure of above mixtures were observed at aw 0.44 during storage up to 20 days at 25 C. Despite of the calorimetric onset Tg of amorphous polymers/lactose mixtures showed a composition-independent at aw 0.44, Tg, a-relaxation, and t of PVP and MD were disturbed by water, molecular weight and size, and adding lactose.. Structural strength (S) of PVP was determined by its molecular weight at aw 0.44, whereas molecular size dominated the S of MD at 0.44 aw 0.76 due to water migration. Article Title: Structural strength and crystallization of amorphous lactose in food model solids at various water activities Article Snippet: Article history: Received 19 February 2016 Received in revised form 30 May 2016 Accepted 13 June 2016 Available online xxxx Freeze-dried lactose and lactose/whey protein isolate (WPI) mixtures were used as amorphous food models at various aw, and the effects of temperature andwater andWPI contents on physical state were analyzed.. Thermal behavior and mechanical properties were studied and Williams-Landel-Ferry (WLF) model was fitted to structural relaxation times (τ).. The WLF-analysis gave a strength parameter (S) that was used to describe structural strength of the food solids. Article Title: Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Article Snippet: Accepted Manuscript Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models Fanghui Fan, Yrjö H. Roos PII: S0963-9969(19)30226-1 DOI: https://doi.org/10.1016/j.foodres.2019.04.003 Reference: FRIN 8384 To appear in: Food Research International Please cite this article as: F. Fan and Y.H.. Roos, Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models, Food Research International, https://doi.org/10.1016/j.foodres.2019.04.003 This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems. Article Snippet: The DEA was connected to a liquid Control:Article Title: Structural strength analysis of partially crystalline trehalose Article Snippet: .. To control 172 temperature the DMA was connected to a Article Title: Structural strength analysis of amorphous trehalose-maltodextrin systems. Article Snippet: Article history: Received 20 December 2016 Received in revised form 8 March 2017 Accepted 14 March 2017 Available online 16 March 2017 Fundamental knowledge of physical state of materials gives practically important information for food, biological and pharmaceutical industry.. Based on Williams-Landel-Ferry (WLF) equation, the strength concept was introduced.. This concept provides a simple parameter, S, to express resistance of solids to flow above the glass transition temperature. Article Title: Quantification of Protein Hydration, Glass Transitions, and Structural Relaxations of Aqueous Protein and Carbohydrate-Protein Systems. Article Snippet: Water distribution and miscibility of carbohydrate and protein components in biological materials and their structural contributions in concentrated solids are poorly understood.. In the present study, structural relaxations and a glass transition of protein hydration water and antiplasticization of the hydration water at low temperatures were measured using dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC) for bovine whey protein (BWP), aqueous glucose−fructose (GF), and their mixture.. Thermal transitions of αlactalbumin and β-lactoglobulin components of BWP included watercontent-dependent endothermic but reversible dehydration and denaturation, and exothermic and irreversible aggregation. |