niumag nmr analysis software (Niumag Corporation)
86
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Niumag Corporation
niumag nmr analysis software
Niumag Nmr Analysis Software, supplied by Niumag Corporation, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+analysis/analysis+inv+multiexp+software/pm42134123-79-2-6
Average 86 stars, based on 1 article reviews
Niumag Nmr Analysis Software, supplied by Niumag Corporation, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+analysis/analysis+inv+multiexp+software/pm42134123-79-2-6
Average 86 stars, based on 1 article reviews
niumag nmr analysis software - by Bioz Stars,
2026-10
86/100 stars
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Nuclear Magnetic Resonance:Article Title: Effects of various modified starches on the eating quality of frozen crispy pork strips. Article Snippet: During short-term frozen storage, crispy pork strips undergo moisture migration, crispness loss, and sensory deterioration.. Traditional batters composed mainly of native starch, water, and whole egg cannot effectively retard these changes.. This study evaluated the effects of four modified starches—oxidized starch, hydroxypropyl starch, acetate starch, and hydroxypropyl distarch phosphate—added at 0–10% (based on starchy raw material mass) to a traditional batter. Article Title: Tricholoma matsutake root by-product improves flavor and functionality of extruded reconstructed rice Article Snippet: This study investigated the valorization of Tricholoma matsutake root powder (TMRP), a mushroom processing by-product, as a multifunctional ingredient for improving the quality and nutritional functionality of extruded reconstructed rice (RR).. Rice flour was blended with 0–7% TMRP and processed by twin-screw extrusion, and the resulting products were evaluated for starch structure, water distribution, cooking performance, texture, flavor, and in vitro digestibility.. Extrusion alone markedly reduced starch viscosity, crystallinity, and gelatinization enthalpy, yielding an overly soft, sticky and highly digestible RR. Software:Article Title: Effects of various modified starches on the eating quality of frozen crispy pork strips. Article Snippet: During short-term frozen storage, crispy pork strips undergo moisture migration, crispness loss, and sensory deterioration.. Traditional batters composed mainly of native starch, water, and whole egg cannot effectively retard these changes.. This study evaluated the effects of four modified starches—oxidized starch, hydroxypropyl starch, acetate starch, and hydroxypropyl distarch phosphate—added at 0–10% (based on starchy raw material mass) to a traditional batter. Article Title: The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics Article Snippet: .. The Article Title: The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics. Article Snippet: .. The Article Title: Tricholoma matsutake root by-product improves flavor and functionality of extruded reconstructed rice Article Snippet: This study investigated the valorization of Tricholoma matsutake root powder (TMRP), a mushroom processing by-product, as a multifunctional ingredient for improving the quality and nutritional functionality of extruded reconstructed rice (RR).. Rice flour was blended with 0–7% TMRP and processed by twin-screw extrusion, and the resulting products were evaluated for starch structure, water distribution, cooking performance, texture, flavor, and in vitro digestibility.. Extrusion alone markedly reduced starch viscosity, crystallinity, and gelatinization enthalpy, yielding an overly soft, sticky and highly digestible RR. Article Title: Characterization and prediction of phosphate responsiveness using hyperspectral imaging in snakehead fillets during water retention. Article Snippet: • Phosphate on water-holding capacity in snakehead fillets was characterized by Article Title: Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat Article Snippet: .. The decay curves were analyzed using Article Title: Effect of Different Thawing Methods on the Quality and Antioxidant Activity of Frozen Actinidia arguta . Article Snippet: .. The raw CPMG decay curves were fitted with a multi-exponential model using the Synchronous Iterative Reconstruction Technique (SIRT) algorithm in Sequencing:Article Title: Characterization and prediction of phosphate responsiveness using hyperspectral imaging in snakehead fillets during water retention. Article Snippet: • Phosphate on water-holding capacity in snakehead fillets was characterized by |