peakfit software (SYSTAT)
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Structured Review
SYSTAT
peakfit software
Peakfit Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1311 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/version+12+software+package/PeakFit+v4%2E12/pmc06432338-200-9-13
Average 97 stars, based on 1311 article reviews
Peakfit Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1311 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/version+12+software+package/PeakFit+v4%2E12/pmc06432338-200-9-13
Average 97 stars, based on 1311 article reviews
peakfit software - by Bioz Stars,
2026-09
97/100 stars
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other:Article Title: Physicochemical properties of soy protein isolate-beet polysaccharide mixtures and phase inversion of their emulsion composites. Article Snippet: Then, the samples were analyzed for secondary structure content using Software:Article Title: Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification. Article Snippet: .. The secondary structure of the protein was analyzed by fitting the amide bands of its IR spectra to the second-order derivative IR deconvolution spectra using Article Title: Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate Article Snippet: The RPSPI samples were characterized on an FTIR spectrometer (Spectrum 3 FT-IR spectrometer, PerkinElmer, USA) over 4000–400 cm −1 , at 4 cm −1 resolution. .. After that, the secondary structure content of all samples was determined with Article Title: Investigating the crystalline structure and structural heterogeneity of starch granules using polarization-based quantitative phase microscopy. Article Snippet: A thorough understanding of starch structure from crystal distribution level is crucial for production, processing, and application of starch.. In this study, we utilized a custom-built polarization-based quantitative phase microscopy based on digital holography as well as a multimodal polarization microscope to investigate the crystalline structure of starch granules at the level of the Maltese cross.. Through quantitative analysis, we observed that crystalline regions are distributed on both sides of the granules, with non-crystalline material extending radially in between, with amylose playing a significant role in disrupting this crystal alignment. Article Title: Dose-dependent modulation of sodium ion-induced soy protein isolate gelation by blueberry pomace polysaccharides: Mechanistic insights and network reinforcement. Article Snippet: This study investigated the dose-dependent effects and interaction mechanisms of blueberry pomace polysaccharides (BPP) on sodium ion-induced soy protein isolate (SPI) gelation, focusing on its impact on gel formation, physicochemical properties, and molecular interaction mechanisms of BPP-SPI/Na composite gels.. Results revealed that BPP significantly enhanced gelation, with optimal gel properties achieved at a concentration of 4.0%.. Specifically, the gel exhibited a hardness of 49.27 ± 1.23 g, and water holding capacity (WHC) of 93.08 ± 0.60%. Article Title: Enhanced solubility of chicken liver insoluble protein by pH-shifting modification: physicochemical and structural properties. Article Snippet: The abundance of waterand salt-insoluble proteins in animal derived by-products limits their high-value utilization.. This study aimed to enhance the solubility of chicken liver insoluble proteins (CLIPs) by altering their structure using pH-shifting modification.. The results showed that pH shifting affected the physicochemical properties of CLIPs. Article Title: Partitioning systems and methods for determining multiple types of cancers Article Snippet: .. The wavelength of maximum absorbance in each phase was determined using Article Title: Unraveling the mechanism of improved gas cell structure in rice bread by radio-frequency-controlled gelatinization degree: A focus on protein-starch matrix and dough liquor interface. Article Snippet: The inferior gas cell structure of gluten-free rice bread poses a major quality constraint.. Although radio frequency (RF) technology has shown promise for improving rice flour quality by modulating gelatinization, its mechanism for structuring gas cells in rice bread remains inadequately explored.. This study utilized RF-gelatinized rice slurry (RFGRS, 200 g/L) with a controlled gelatinization degree (GD, 30%–90%) as a clean-label approach, which was incorporated into bread formulations to ensure RF-modified flour constituted 20% of the total flour blend (dry basis). |