computer software program origin 2022 (OriginLab corp)
OriginLab corp manufactures this product 
90
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OriginLab corp
computer software program origin 2022
Computer Software Program Origin 2022, 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/origin+computer+program/computer+software+program+origin+2022/pm40431007-507-0-5
Average 90 stars, based on 1 article reviews
Computer Software Program Origin 2022, 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/origin+computer+program/computer+software+program+origin+2022/pm40431007-507-0-5
Average 90 stars, based on 1 article reviews
computer software program origin 2022 - by Bioz Stars,
2026-09
90/100 stars
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Comparison: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. 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. Article Title: Optimization of bioactive polyphenols recovery from Flammulina velutipes stem waste using nonionic surfactant-integrated ultrasound-assisted extraction Article Snippet: .. Article Title: Ultrasound-assisted free radical modification: structural and functional characteristics of granular/fibrillar mung bean globulin-vitexin conjugates Article Snippet: Data were analyzed using one-way analysis of variance (ANOVA) with SPSS 22.0 software ( SPSS , Inc., Chicago, IL, USA), and differences between groups were compared using Duncan's multiple range test ( P < 0.05). .. Data visualization was performed using Article Title: Plasmonic Optical Fibre–Based Point-of-Care Test for Periodontal MIP-1α Detection: A Validation Study of a Multiplexed Biosensor Prototype Article Snippet: .. Fig 4 reports the Langmuir fitting parameters achieved by fitting the experimental values to via Article Title: Gene flow network of four major pigments and role of LcmiR2111-KFB14 in pericarp browning of litchi during storage Article Snippet: In the present study, the storability and contents of major pigments in three litchi cultivars were evaluated.. A gene flow network of four key pigments across three litchi cultivars was constructed based on transcriptome data.. The expression levels of genes involved in the biosynthesis of carotenoids, chlorophylls, and betalains exhibited diverse degrees of attenuation. Article Title: Structural changes of exopolysaccharide of Lactobacillus helveticus MB2-1 during fermentation and its effect on fermented milks quality Article Snippet: The primary objective of this study was to investigate the influence of exopolysaccharides (LHEP), produced by Lactobacillus helveticus MB2-1, on the quality characteristics of fermented milk.. The structure, conformational properties of LHEP, and the structural quality characteristics of fermented milk at different fermentation points (ranging from 1 to 8 h) were dynamically monitored.. The results revealed no statistically significant variations in the monosaccharide composition among the eight LHEP samples analyzed. Article Title: Characterization of preferential flow and transport pathways under farmland with different land uses Article Snippet: Groundwater contamination in agriculturally intensive utilization areas is serious and widespread.. Understanding the leaching of pollutants into groundwater is necessary, particularly the roles of preferential flow with macropores and solute transport in agricultural landscapes.. However, limited studies focus on the quantitative effect of preferential flow on soil water and pollutants transport under different land uses in in-situ fields. Article Title: Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal Article Snippet: Meal was a by-product of extracting oil from oilseed crops and a promising source of plant-based alternative proteins, still has limited knowledge of the functional properties of its plant-based alternative proteins.. In this study, three plant-based alternative proteins extracted from meal were selected: Camellia oleifera seed protein (CSP), coconut protein isolate (CPI), and soy protein isolate (SPI), which were further modified in their structural and functional properties through ultrasound-assisted glycosylation co-treatment (U-G), and high internal phase emulsions (HIPEs) were prepared.. The results indicated that after modification with U-G, the spatial conformation of plant proteins underwent changes, leading to an increase in solubility (14.8%–50.4%), an increase in the absolute value of zeta potential (2mV–11mV), an increase in H0 (305.9–327.6), and significant improvement in interfacial properties. Produced:Article Title: Optimization of bioactive polyphenols recovery from Flammulina velutipes stem waste using nonionic surfactant-integrated ultrasound-assisted extraction Article Snippet: .. Binding Assay:Article Title: Plasmonic Optical Fibre–Based Point-of-Care Test for Periodontal MIP-1α Detection: A Validation Study of a Multiplexed Biosensor Prototype Article Snippet: .. Fig 4 reports the Langmuir fitting parameters achieved by fitting the experimental values to via Concentration Assay:Article Title: Plasmonic Optical Fibre–Based Point-of-Care Test for Periodontal MIP-1α Detection: A Validation Study of a Multiplexed Biosensor Prototype Article Snippet: .. Fig 4 reports the Langmuir fitting parameters achieved by fitting the experimental values to via Construct:Article Title: Gene flow network of four major pigments and role of LcmiR2111-KFB14 in pericarp browning of litchi during storage Article Snippet: In the present study, the storability and contents of major pigments in three litchi cultivars were evaluated.. A gene flow network of four key pigments across three litchi cultivars was constructed based on transcriptome data.. The expression levels of genes involved in the biosynthesis of carotenoids, chlorophylls, and betalains exhibited diverse degrees of attenuation. Generated:Article Title: Structural changes of exopolysaccharide of Lactobacillus helveticus MB2-1 during fermentation and its effect on fermented milks quality Article Snippet: The primary objective of this study was to investigate the influence of exopolysaccharides (LHEP), produced by Lactobacillus helveticus MB2-1, on the quality characteristics of fermented milk.. The structure, conformational properties of LHEP, and the structural quality characteristics of fermented milk at different fermentation points (ranging from 1 to 8 h) were dynamically monitored.. The results revealed no statistically significant variations in the monosaccharide composition among the eight LHEP samples analyzed. |