universal analysis 2000 software version 4.3a (TA Instruments)
90
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TA Instruments
universal analysis 2000 software version 4.3a
Universal Analysis 2000 Software Version 4.3a, supplied by TA Instruments, 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/universal+analysis+2000+software+version+4%2E3a/universal+analysis+2000+software/pmc11011888-133-8-6
Average 90 stars, based on 1 article reviews
Universal Analysis 2000 Software Version 4.3a, supplied by TA Instruments, 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/universal+analysis+2000+software+version+4%2E3a/universal+analysis+2000+software/pmc11011888-133-8-6
Average 90 stars, based on 1 article reviews
universal analysis 2000 software version 4.3a - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Dynamic viscoelastic properties of sweet potato studied by dynamic mechanical analyzer Article Snippet: 0144-8617/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.carbpol.2009.08.035 * Corresponding author.. Tel./fax: +86 10 62737351 E-mail address: dongli@cau.edu.cn (D. Li).. The relaxation, creep, temperature-dependence and frequency-dependence characteristics of sweet potato roots were evaluated using a dynamic mechanical analyzer (DMA). Article Title: The ability to store energy in pea protein gels is set by network dimensions smaller than 50nm. Article Snippet: Contents lists available at ScienceDirect Food Research International j ourna l homepage: www.e lsev ie r .com/ locate / foodres The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm Claire Darizu Munialo a,b,⁎, Erik van der Linden a,b, Harmen H.J. de Jongh a,b,c a Top Institute Food and Nutrition, P.O.. Box 557, 6700 ANWageningen, the Netherlands b Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, P.O.. Box 17, 6700 AA Wageningen, the Netherlands c ProtIn Consultancy, Nepveulaan 112 3705LG Zeist, the Netherlands ⁎ Corresponding author at: Physics and Physical Chem Agrotechnology and Food Sciences, Wageningen Univ Wageningen, the Netherlands. Article Title: Pulmonary delivery of vancomycin dry powder aerosol to intubated rabbits Article Snippet: Data analysis was completed using Article Title: Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency–Temperature Superposition Article Snippet: The DMA data were collected utilizing Article Title: Effect of water content on thermal behaviors of common buckwheat flour and starch Article Snippet: Common buckwheat (Fagopyrum esculentum Moench) flour is widely used in food products due to its desirable taste, textural structure and nutrients.. The effect of water content varying from 20% to 80% on the thermal behaviors of common buckwheat flour and its isolated starch was investigated by differential scanning calorimetry (DSC) from 40.0 C to 105.0 C and from 60.0 C to 160.0 C. The gelatinization temperature of buckwheat flour was between 60 C and 85 C and it decreased while the water content increased.. Isolated buckwheat starch showed a narrower gelatinization range from 60 C to 75 C. To, Tp, Tc and DH of the ice melting peak of buckwheat flour and starch in the second scan increased as the water content increased. Article Title: The potential of kaolin as a reinforcing filler for rubber composites with new sulfur cure systems Article Snippet: The loss modulus, storage modulus, and tan d were measured in DMAQ800 model CFL-50 ( Software:Article Title: Iodinated NanoClusters as an inhaled computed tomography contrast agent for lung visualization. Article Snippet: .. Curves were analyzed with Article Title: A Systematical Rheological Study of Maize Kernel. Article Snippet: .. |