universal analysis program version 1.9 d (TA Instruments)
90
Structured Review
TA Instruments
universal analysis program version 1.9 d
Universal Analysis Program Version 1.9 D, 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+program+version+1%2E9+d/universal+analysis+2000+software/pm39034969-144-28-34
Average 90 stars, based on 1 article reviews
Universal Analysis Program Version 1.9 D, 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+program+version+1%2E9+d/universal+analysis+2000+software/pm39034969-144-28-34
Average 90 stars, based on 1 article reviews
universal analysis program version 1.9 d - by Bioz Stars,
2026-09
90/100 stars
Images
Related Articles
other:Article Title: Thermal transition and decomposition properties of pH- and phosphate-induced defatted soybean meals Article Snippet: Defatted soybean meal is a popular raw material for soybean protein products.. Thermal properties of soybean meal, which is vital for its application in extruded texturized soybean protein, are influenced by storage time and processing temperature.. Thus, low-temperature defatted soybean meal (LSM), low-temperature defatted oneyear-stored-soybean meal (LSSM) and high-temperature defatted soybean meal (HSM) were selected to investigate the thermal transition and decomposition properties by pH induction with phosphate using differential scanning calorimetry and thermal gravimetric analysis. Article Title: High-moisture extrusion process of transglutaminase-modified peanut protein: Effect of transglutaminase on the mechanics of the process forming a fibrous structure Article Snippet: At present, the quality of the peanut protein-based meat substitutes developed by high-moisture extrusion process still cannot fully meet the consumers’ requirements from the aspect of the fiber strength.. In this study, the peanut protein was modified by the transglutaminase (TGase) and then extruded under a high moisture condition (55%).. Effect of TGase on the mechanics of the process forming a fibrous structure were investigated. Article Title: Thermal, Pasting and Gel Textural Properties of Commercial Starches from Different Botanical Sources Article Snippet: The onset temperature (To), the peak temperature (Tp), the enthalpy change (∆H) and the width at Article Title: Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes Article Snippet: The present work had a dual objective: to assess if the evolution of durum wheat from landraces to modern genotypes as function of breeding programs impacted proteins and starch fractions, as well as starch properties.. Flours and starches isolated from Tunisian durum wheat landraces, old and modern lines were thoroughly characterized for their compositional, morphological, and gel properties.. Statistical results showed significant (p≤ 0.05) differences among the studied set. Article Title: Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates Article Snippet: Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated.. The isolates (CII and CNI) showed significantly lower (P < 0.05) water and oil absorption capacities, emulsifying and gelling capacities, but higher emulsion stability and foaming capacity.. In vitro protein digestibility, enthalpy and denaturation temperature varied between 52.28% and 73.4%, 1.62–4.04 J g protein and 79.7–89.3 C, respectively. Article Title: Biosynthesized MgONPs using Syzygium cumini seed extract: Characterization, In vitro anti-oxidant and anti-microbial activity. Article Snippet: The onset temperature (Tm), enthalpy of denaturation (ΔH), denaturation temperature (Td), and cooperativity, represented by the width at half-peak height (ΔT1/2), were computed from the thermograms by the |