peakfit 4 12 software (SYSTAT)
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SYSTAT
peakfit 4 12 software
Peakfit 4 12 Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1302 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/peakfit+software/PeakFit+v4%2E12/pmc13000716-89-12-15
Average 97 stars, based on 1302 article reviews
Peakfit 4 12 Software, supplied by SYSTAT, used in various techniques. Bioz Stars score: 97/100, based on 1302 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/peakfit+software/PeakFit+v4%2E12/pmc13000716-89-12-15
Average 97 stars, based on 1302 article reviews
peakfit 4 12 software - by Bioz Stars,
2026-09
97/100 stars
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Software:Article Title: Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification. Article Snippet: .. The secondary structure of the protein was analyzed by fitting the amide bands of its IR spectra to the second-order derivative IR deconvolution spectra using Article Title: Investigating the crystalline structure and structural heterogeneity of starch granules using polarization-based quantitative phase microscopy. Article Snippet: A thorough understanding of starch structure from crystal distribution level is crucial for production, processing, and application of starch.. In this study, we utilized a custom-built polarization-based quantitative phase microscopy based on digital holography as well as a multimodal polarization microscope to investigate the crystalline structure of starch granules at the level of the Maltese cross.. Through quantitative analysis, we observed that crystalline regions are distributed on both sides of the granules, with non-crystalline material extending radially in between, with amylose playing a significant role in disrupting this crystal alignment. Article Title: Dose-dependent modulation of sodium ion-induced soy protein isolate gelation by blueberry pomace polysaccharides: Mechanistic insights and network reinforcement. Article Snippet: This study investigated the dose-dependent effects and interaction mechanisms of blueberry pomace polysaccharides (BPP) on sodium ion-induced soy protein isolate (SPI) gelation, focusing on its impact on gel formation, physicochemical properties, and molecular interaction mechanisms of BPP-SPI/Na composite gels.. Results revealed that BPP significantly enhanced gelation, with optimal gel properties achieved at a concentration of 4.0%.. Specifically, the gel exhibited a hardness of 49.27 ± 1.23 g, and water holding capacity (WHC) of 93.08 ± 0.60%. Article Title: Rice Bran-Derived Peptides with Antioxidant Activity: Effects of Enzymatic Hydrolysis Using Bacillus licheniformis and α-Chymotrypsin. Article Snippet: .. Second-derivative spectra were calculated to identify peak positions, followed by Gaussian curve fitting using Article Title: Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate. Article Snippet: .. Data were processed and analyzed utilizing Article Title: Turning whole soybean-derived formulations into plant-based meat analogues: 3D printed Pickering bigels stabilized by media-milled soybean particles Article Snippet: Development of sustainable and nutritious plant-based meat analogues requires structuring strategies that can mimic the fibrous texture, structural integrity, and baking performance of animal-derived meat.. In this study, whole soybean-derived formulations were turned into plant-based meat analogues with good heating stability by 3D printing of Pickering bigels stabilized by media-milled soybean particles (SPs) with the aid of freezestructuring and transglutaminase (TG) cross-linking.. Influences of TG, oil/water ratio, and freeze-structuring on stabilization and 3D printing performance of Pickering bigels, as well as baking behavior of resulting meat analogues, were investigated. Article Title: Effects of Ultrasonication Combined with Enzymatic Treatment on the Structure and Function of Soy Protein Isolate Article Snippet: .. Data were processed and analyzed utilizing Article Title: Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification Article Snippet: .. The secondary structure of the protein was analyzed by fitting the amide bands of its IR spectra to the second-order derivative IR deconvolution spectra using |