version 7.0.4.356 r14 (MathWorks Inc)
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MathWorks Inc
version 7.0.4.356 r14
Version 7.0.4.356 R14, supplied by MathWorks Inc, 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/version+7%2E0%2E4%2E356+r14/pmc06473692-116-2-7
Average 90 stars, based on 1 article reviews
Version 7.0.4.356 R14, supplied by MathWorks Inc, 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/version+7%2E0%2E4%2E356+r14/pmc06473692-116-2-7
Average 90 stars, based on 1 article reviews
version 7.0.4.356 r14 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Pore size distribution in tablets measured with a morphological sieve. Article Snippet: Pore size distribution in tablets measured with a morphological sieve Yu San Wu a,∗, Lucas J. van Vliet b, Henderik W. Frijlink a, Kees van der Voort Maarschalk a,c a Department of Pharmaceutical Technology and Biopharmacy, University of Groningen, Ant.. Deusinglaan 1, 9713 AV Groningen, The Netherlands b Quantitative Imaging Group, Department of Imaging Science & Technology, Faculty of Applied Sciences, Delft University of Technology, Delft, The Netherlands c Department of Pharmaceutics, NV Organon, Oss, The Netherlands Article Title: Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D 3 Using In Vitro Digestion Article Snippet: Porosity and Article Title: Temporal sodium release related to gel microstructural properties-implications for sodium reduction. Article Snippet: The microstructure of food can be engineered to enhance sodium release during mastication, which may be used as a strategy to reduce sodium content in foods.. This study aimed to relate sodium release to microstructural properties of solid lipoproteic colloid (SLC) foods.. The SLC gels with 1.5% (w/w) NaCl were prepared by homogenization of whey protein isolate and anhydrous milk fat, followed by heat-induced gelation. |