origin 2021 software (OriginLab corp)
OriginLab corp manufactures this product 
90
Structured Review
OriginLab corp
origin 2021 software
Origin 2021 Software, 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+2021/origin+2021+software/pm37835622-126-5-8
Average 90 stars, based on 1 article reviews
Origin 2021 Software, 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+2021/origin+2021+software/pm37835622-126-5-8
Average 90 stars, based on 1 article reviews
origin 2021 software - by Bioz Stars,
2026-10
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: Improvement in the aroma of watermelon juice by vacuum blending with linoleic acid addition. Article Snippet: Watermelon juice is favored by a large number of consumers as a summer heat-relieving tool.. This paper aims to analyze the effect and improvement of linoleic acid combined with vacuum blending on the aroma of watermelon juice using modern molecular sensory technology.. A total of 100 volatile organic compounds were identified, mainly small-molecule aldehydes, alcohols and ketones. Article Title: Optimization of bioactive polyphenols recovery from Flammulina velutipes stem waste using nonionic surfactant-integrated ultrasound-assisted extraction Article Snippet: .. Article Title: Terracing stabilizes and enhances soil organic carbon sequestration benefits of revegetation on the Loess Plateau, China Article Snippet: Revegetation is vital for enhancing carbon sequestration.. However, the impacts of revegetation and terracing measures on soil organic carbon (SOC) content and SOC sequestration (SOCS), and the differences in the effects of revegetation measures on SOC and SOCS between sloped and terraced fields remain unclear.. We conducted a field survey of cropland (CL), grassland (GL), and forestland (FL) in both sloped and terraced fields in Wuqi county, on China’s Loess Plateau. Article Title: Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production Article Snippet: SPSS 25.0 software (SPSS Inc., Chicago, IL, USA) was applied to conduct one-way analysis of variance (ANOVA) and the minimum significant difference test. p < 0.05 was considered to indicate statistical significance. .. Bar charts, line graphs, stacked charts, principal component analysis (PCA), and Pearson correlation analysis were performed using Article Title: Optimization of Ultrasonic-Assisted Extraction of Crude Flavonoids from Moutai Distillers Grains and Evaluation of Their Antioxidant and Anti-Inflammatory Activities. Article Snippet: .. Figures were plotted using Article Title: Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures Article Snippet: .. Graphical representations of the data were generated using Article Title: Effects of increased planting density and reduced nitrogen application on rice lodging resistance yield and quality Article Snippet: .. Graphs were created using Produced:Article Title: Optimization of bioactive polyphenols recovery from Flammulina velutipes stem waste using nonionic surfactant-integrated ultrasound-assisted extraction Article Snippet: .. Generated:Article Title: Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures Article Snippet: .. Graphical representations of the data were generated using |