magnetic resonance imaging analyzer (Niumag Corporation)
86
Structured Review
Niumag Corporation
magnetic resonance imaging analyzer
Magnetic Resonance Imaging Analyzer, 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/magnetic+resonance+imaging+analyzer/analyzer+lf+nmr/pm42269435-81-13-19
Average 86 stars, based on 1 article reviews
Magnetic Resonance Imaging Analyzer, 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/magnetic+resonance+imaging+analyzer/analyzer+lf+nmr/pm42269435-81-13-19
Average 86 stars, based on 1 article reviews
magnetic resonance imaging analyzer - by Bioz Stars,
2026-09
86/100 stars
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Magnetic Resonance Imaging:Article Title: Lysozyme impacts gel properties of egg white protein via electrostatic interactions, polarity differences, local pH regulation, or as a filler. Article Snippet: The effects of lysozyme on egg white gel properties and their underlying causes were investigated under comparison between lysozyme removed with ion exchange resin and three levels of commercial lysozyme powder (1/ 2, 2/2, 3/2 the natural concentration in egg white) re-added in the lysozyme-removed system.. Results showed that a lysozyme-removed gel obtained the best water holding capacity (61.61 %), lowest cooking loss (11.85 %), and enhanced textural properties (hardness, 638.04 g; resilience, 0.57; and gumminess), which was attributed to lysozyme promoting protein aggregation and weakening electrostatic repulsion by charge neutralization and competition for water, and this could be eliminated by removing lysozyme.. Besides, the stronger intermolecular interactions (enhanced ionic bonds, hydrogen bonds and inhibited hydrophobic interactions), the shorter transverse relaxation time (T21 and T22), as well as more uniform microstructure formed in the lysozymeremoved gel, allowing the gels to bind more water molecules. Article Title: Carboxylated cellulose nanocrystals-driven heat-induced soy protein isolate amyloid fibril gel: Network structure and formation mechanism. Article Snippet: This study aimed to investigate the effects of different concentrations of cellulose nanocrystals (CNC) and carboxylated CNC (CCNC) on gel properties and formation mechanisms of soybean isolate protein amyloid fibers (SAF).. With the increase in CNC/CCNC concentration, the water-holding capacity and strength of SAF gels were enhanced, the mobility of water molecules decreased, and the apparent viscosity and modulus increased.. The optimum gel properties were observed at 0.75 % polysaccharide concentration. Nuclear Magnetic Resonance:Article Title: Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels Article Snippet: .. Transverse relaxation time ( T2 ) was measured using a nuclear Article Title: The highland barley starch from three-colored in the Tibetan Plateau, China: Comparison of structural, physicochemical properties, and in vitro digestibility. Article Snippet: Highland barley starch (HBS) has received extensive attention due to its special nutritional components and health benefits, including high starch, protein, β-glucan and dietary fiber content, while maintaining low sugar and low calories.. Although a number of studies have explored the structure, thermal, pasting and digestibility properties of HBS, the comprehensive comparative study of HBS with different colors are still relatively limited, which limits its precise application in the food industry.. In this study, the physicochemical properties, starch structure and digestibility of black, yellow and green HBS were investigated. Imaging:Article Title: Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels Article Snippet: .. Transverse relaxation time ( T2 ) was measured using a nuclear Article Title: The highland barley starch from three-colored in the Tibetan Plateau, China: Comparison of structural, physicochemical properties, and in vitro digestibility. Article Snippet: Highland barley starch (HBS) has received extensive attention due to its special nutritional components and health benefits, including high starch, protein, β-glucan and dietary fiber content, while maintaining low sugar and low calories.. Although a number of studies have explored the structure, thermal, pasting and digestibility properties of HBS, the comprehensive comparative study of HBS with different colors are still relatively limited, which limits its precise application in the food industry.. In this study, the physicochemical properties, starch structure and digestibility of black, yellow and green HBS were investigated. Starch:Article Title: The highland barley starch from three-colored in the Tibetan Plateau, China: Comparison of structural, physicochemical properties, and in vitro digestibility. Article Snippet: Highland barley starch (HBS) has received extensive attention due to its special nutritional components and health benefits, including high starch, protein, β-glucan and dietary fiber content, while maintaining low sugar and low calories.. Although a number of studies have explored the structure, thermal, pasting and digestibility properties of HBS, the comprehensive comparative study of HBS with different colors are still relatively limited, which limits its precise application in the food industry.. In this study, the physicochemical properties, starch structure and digestibility of black, yellow and green HBS were investigated. |