optical microscopy (Olympus)
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96
Structured Review
Olympus
optical microscopy
Optical Microscopy, supplied by Olympus, used in various techniques. Bioz Stars score: 96/100, based on 2766 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/optical+microscopy+system/SZX7+Stereomicroscope+System/pm42897019-33-10-13
Average 96 stars, based on 2766 article reviews
Optical Microscopy, supplied by Olympus, used in various techniques. Bioz Stars score: 96/100, based on 2766 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/optical+microscopy+system/SZX7+Stereomicroscope+System/pm42897019-33-10-13
Average 96 stars, based on 2766 article reviews
optical microscopy - by Bioz Stars,
2026-11
96/100 stars
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Related Articles
Microscopy:Article Title: Femtosecond laser direct nanolithography of perovskite hydration for temporally programmable holograms Article Snippet: .. The optical images of perovskite thin films after laser processing were captured with an Article Title: Egg white protein-polyphenol-pullulan complexes: Structural characterization and application in high freeze-thaw stability high internal phase emulsions. Article Snippet: High internal phase emulsions (HIPEs) are highly susceptible to structural deterioration during freeze-thaw cycles.. In this study, egg white protein (EWP)-polyphenol-pullulan ternary complexes were constructed using proanthocyanidins (PC), gallic acid (GA), and tannic acid (TA) to enhance the freeze-thaw stability of HIPEs.. SDS-PAGE and molecular docking analyses demonstrated synergistic covalent and noncovalent interactions between polyphenols and EWP. Article Title: High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions. Article Snippet: This paper investigates the freeze–thaw stability of oil-in-water emulsions stabilized by high-temperature wet heating glycosylation products.. Glucose (Glu), D-fructose (Fru), xylose (Xyl), maltodextrin (MD), oligofructose (FO), and oligomeric isomaltulose (IMO) were chosen as sugar sources for the glycosylation reaction with egg white proteins (EWPs) at 120 C to prepare the GEWPs.. The study reveals that the type of sugar significantly influences the Maillard reactions with EWPs. |