atomic force microscope (Hitachi Ltd)
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Hitachi Ltd
atomic force microscope
Atomic Force Microscope, supplied by Hitachi Ltd, used in various techniques. Bioz Stars score: 96/100, based on 196 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/afm5500+atomic+force+microscope/AFM5500/pm42102458-65-12-17
Average 96 stars, based on 196 article reviews
Atomic Force Microscope, supplied by Hitachi Ltd, used in various techniques. Bioz Stars score: 96/100, based on 196 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/afm5500+atomic+force+microscope/AFM5500/pm42102458-65-12-17
Average 96 stars, based on 196 article reviews
atomic force microscope - by Bioz Stars,
2026-09
96/100 stars
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Related Articles
Imaging:Article Title: Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure. Article Snippet: The gelling property of fish maw is a key quality indicator, but varietal differences and mechanisms remain unclear.. This study investigated the gel properties and underlying mechanisms of three commercial fish maws: Slate cod croaker fish maw (SFM), Basa fish maw (BFM), and Cod fish maw (CFM).. Results showed SFM gel formed a dense and uniform network with the highest hardness (16.70 g) and particle size (104.75 nm), whereas BFM gel exhibited inferior texture, and CFM remained fluid. Microscopy:Article Title: Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure. Article Snippet: The gelling property of fish maw is a key quality indicator, but varietal differences and mechanisms remain unclear.. This study investigated the gel properties and underlying mechanisms of three commercial fish maws: Slate cod croaker fish maw (SFM), Basa fish maw (BFM), and Cod fish maw (CFM).. Results showed SFM gel formed a dense and uniform network with the highest hardness (16.70 g) and particle size (104.75 nm), whereas BFM gel exhibited inferior texture, and CFM remained fluid. Article Title: Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism. Article Snippet: Emulsions with reduced fat and natural stabilizers are currently prevalent.. Herein, semisolid emulsions with an oil phase of 50 % were successfully prepared using cellulose nanofibrils from mushroom stipes as stabilizers.. Cellulose nanofibrils obtained by high-pressure homogenization were dendritic-like and possessed a contact angle of 70.50 ± 0.41. Article Title: Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them. Article Snippet: Shiitake mushroom is popularly consumed thanks to its umami taste and good flavor, but its stipe is often discarded due to the rough texture and poor chewiness.. In the study, high-pressure homogenization (HPH) was applied to modify the physiochemical properties of shiitake mushroom nanocellulose (SMNC), and the SMNCs were used to constructing gel-like emulsions (EGs).. Atomic force microscope and cryo-scanning electron microscope observations showed that SMNCs had shorter length after HPH treatment. |