labspec5 software (Renishaw Inc)
90
Structured Review
Renishaw Inc
labspec5 software
Labspec5 Software, supplied by Renishaw 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/labspec5+software/labspec5+software/pm40132326-97-6-8
Average 90 stars, based on 1 article reviews
Labspec5 Software, supplied by Renishaw 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/labspec5+software/labspec5+software/pm40132326-97-6-8
Average 90 stars, based on 1 article reviews
labspec5 software - by Bioz Stars,
2026-09
90/100 stars
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Related Articles
Software:Article Title: Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions. Article Snippet: The effects of high-pressure homogenization (HPH, 80 MPa, two cycles) and/or heat-treatment (80 C, 30 min) modified chickpea protein (CP) on waterand fat-binding capacities, texture, color, and flavor attributes of reduced-phosphate (0.2 % sodium tripolyphosphate, STPP, w/w) pork meat emulsions (RPMEs) were evaluated.. The results showed that either HPH or heat-treatment modified CP exhibited a considerable improvement in emulsion stability, textural attributes (hardness, cohesiveness, and chewiness), and b* values (P < 0.05), promoted the formation of inorganic and organic sulfide compounds, and enhanced the umami, richness, and saltiness of RPMEs.. Moreover, HPH + heat-treatment dual–modified CP showed superior enhancement effects on most technofunctional properties, thereby imparting the meat emulsion with quality characteristics comparable with high-phosphate control (0.4 % STPP, w/w). |