version 4 12 peak fit software (SYSTAT)
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SYSTAT
version 4 12 peak fit software
Version 4 12 Peak Fit Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1304 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/peak+fit+software+version+4%2E12/PeakFit+v4%2E12/pm35103309-87-14-19
Average 97 stars, based on 1304 article reviews
Version 4 12 Peak Fit Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1304 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/peak+fit+software+version+4%2E12/PeakFit+v4%2E12/pm35103309-87-14-19
Average 97 stars, based on 1304 article reviews
version 4 12 peak fit software - by Bioz Stars,
2026-09
97/100 stars
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Software:Article Title: Variation in quality of noodles by regulating the dynamic transition behavior of gluten proteins though dough crumbles temperature control method at different stages of mixing. Article Snippet: This work explored the gluten proteins evolution with various dough crumbles temperature control methods during mixing on noodles quality.. The changes of gluten protein properties including structure, aggregation, and gluten network distribution in dough during mixing with HW-LF (high temperature water and low temperature flour), NW-NF (normal temperature water and normal temperature flour), and LW-HF (low temperature water and high temperature flour) dough crumbles temperature control method were analyzed.. According to the results, by maintaining the dough crumbles temperature at 20 C, HW-LF showed a stronger gluten cross-linking, a more continuous and dense gluten network structure, and a higher dough and noodles quality than LW-HF method at mixing time of 3 min. On the contrary, at mixing time of 9 min, the LW-HF method displayed a higher degree of gluten aggregation with an increase of 10.84 % (disulfide bonds), 4.32 % (hydrogen bonds), 15.29 % (GMP), and 28.57 % (gluten protein molecular chain height) than HW-LF. Article Title: Formation of tiger nut protein fibrils through self-assembly and different nuclei-induced pathways: Focus on structure and core peptide region. Article Snippet: Tiger nut protein fibrils (TNPFs) were prepared through three pathways: self-assembly (TNPF), Homogeneous nuclei (HN)-induced (HN-TNPF), and Secondary nuclei (SN)-induced (SN-TNPF).. Differences in morphology, structure, and formation mechanisms among the three TNPFs were examined.. HN and SN, serving as fibrillation seeds, enhanced both fibril production and fibrillation rate. Article Title: Exploring sustainable sources and modification techniques of plant-based alternative proteins for high internal phase emulsion systems: From Camellia oleifera seed meal, copra meal, and soybean meal Article Snippet: Meal was a by-product of extracting oil from oilseed crops and a promising source of plant-based alternative proteins, still has limited knowledge of the functional properties of its plant-based alternative proteins.. In this study, three plant-based alternative proteins extracted from meal were selected: Camellia oleifera seed protein (CSP), coconut protein isolate (CPI), and soy protein isolate (SPI), which were further modified in their structural and functional properties through ultrasound-assisted glycosylation co-treatment (U-G), and high internal phase emulsions (HIPEs) were prepared.. The results indicated that after modification with U-G, the spatial conformation of plant proteins underwent changes, leading to an increase in solubility (14.8%–50.4%), an increase in the absolute value of zeta potential (2mV–11mV), an increase in H0 (305.9–327.6), and significant improvement in interfacial properties. Article Title: Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles Article Snippet: .. The data obtained were converted to transmittance using OMNIC software (OMNIC, Applied Thermo Fisher Scientific Ltd., USA) and subsequently data processing and analysis were performed using Article Title: Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles Article Snippet: .. The data obtained were converted to transmittance using OMNIC software (OMNIC, Applied Thermo Fisher Scientific Ltd., USA) and subsequently data processing and analysis were performed using Article Title: Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles Article Snippet: Spirulina is a well-known nutritional food additive and texturizing agent of wheat-flour products.. However, the effect of different concentrations of Spirulina powder on the gluten aggregation behavior and its associated mechanism had not been elucidated.. To understand this mechanism, physiochemical and structural changes of wheat noodles in response to Spirulina addition was investigated in this study. Article Title: Impact of Dehydration Processing on Scallop ( Patinopecten yessoensis ) Adductor Muscle: Structural and Oxidative Insights Article Snippet: .. The proteins’ secondary structures were calculated using Gaussian distribution fitting of 1600–1700 cm −1 using Transformation Assay:Article Title: Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins Article Snippet: This study investigated the effect of water extractable arabinoxylan (WEAX) on the cryoprotection of low and high molecular weight glutenins (LMW and HMW).. After 7 freeze-thaw (F/T) cycles, the disulfide bonds (S-S) content of HMW and LMW drastically decreased from 45.00 and 41.46 μmol/g to 12.21 and 12.34 μmol/g, respectively, which was improved by the addition of WEAX, especially for the 7 F/T-treated WEAX-HMW group (WEAX-HMW7, 20.81 μmol/g).. WEAX promoted the formation of larger peak sizes and denser aggregates in HMW, and inhibited the F/T-induced higher free water content. |