statistical analysis system (sas) software version 9.0 (SAS institute)
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statistical analysis system (sas) software version 9.0
Statistical Analysis System (Sas) Software Version 9.0, supplied by SAS institute, 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/statistical+analysis+system+software+sas+version+9%2E0/sas+version+9+4/pm40483729-86-9-6
Average 90 stars, based on 1 article reviews
Statistical Analysis System (Sas) Software Version 9.0, supplied by SAS institute, 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/statistical+analysis+system+software+sas+version+9%2E0/sas+version+9+4/pm40483729-86-9-6
Average 90 stars, based on 1 article reviews
statistical analysis system (sas) software version 9.0 - by Bioz Stars,
2026-09
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other:Article Title: The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan Article Snippet: Accepted Manuscript The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan Meng-Fan Li, Zhi-Yu He, Guo-Yan Li, Qing-Zhu Zeng, Dong-Xiao Su, Jing-Lin Zhang, Qin Wang, Yang Yuan, Shan He PII: S0268-005X(18)31847-2 DOI: https://doi.org/10.1016/j.foodhyd.2018.12.052 Reference: FOOHYD 4856 To appear in: Food Hydrocolloids Received Date: 19 September 2018 Revised Date: 24 December 2018 Accepted Date: 28 December 2018 Please cite this article as: Li, M.-F., He, Z.-Y., Li, G.-Y., Zeng, Q.-Z., Su, D.-X., Zhang, J.-L., Wang, Q., Yuan, Y., He, S., The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan, Food Hydrocolloids (2019), doi: https://doi.org/10.1016/ j.foodhyd.2018.12.052.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Software:Article Title: Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type Article Snippet: The objective of this study was to prepare and characterise the thermal complex particles (TCPs) based on heating food grade protein–polysaccharide electrostatic complexes.. The soybean protein isolate (SPI), cationic polysaccharide (chitosan, CS) and anionic polysaccharide (carboxymethyl cellulose, CMC) were used.. Turbidity, particle size, f-potential and morphology of TCPs were measured. Article Title: Development and mechanical properties of soy protein fibrils-chitin nanowhiskers complex gel Article Snippet: To enrich the use of protein-polysaccharide complex gel as texture assistance, we introduced a soy protein fibrilschitin nanowhiskers complex gel system.. Firstly, a stable positively charged chitin nanowhiskers (CNW) suspension and amyloid-like soy protein fibrils (SPF) were fabricated.. We found that the self-assembled SPF and CNW formed complex with each other at pH 5.0–8.0 due to attractive interactions caused by their carrying opposite electrical charges. Article Title: Formation of gliadin-chitosan soluble complexes and coacervates through pH-induced: Relationship to encapsulation and controlled release properties Article Snippet: This paper investigated the pH-induced interaction between gliadin and chitosan (CS), as well as its relationship with encapsulation and controlled release properties, by embedding curcumin.. According to the turbidimetric analysis, the critical pHc and pHφ of gliadin-chitosan nanoparticles (GCNPs), as well as gliadin nanoparticles (GNPs), were obtained.. Soluble complexes and coacervates were formed mainly at pH 4.0–5.0 and 5.0–7.0, respectively, in the gliadin-CS system through electrostatic associative interactions. Article Title: Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type Article Snippet: The objective of this paper is to explore the effects of pH, ionic strength and polysaccharide type on the aqueous phase behaviors and rheological properties of soy protein isolate-chitosan (SPI-CS) and soy protein isolatecarboxymethyl cellulose (SPI-CMC) coacervates treated by vortex fluidic device (VFD) and shear homogenization.. Characterization in terms of phase behavior and microstructures depicted that the VFD and shear homogenization treatments affected only the SPI-CS complex.. According to the ζ-potential values at tested pHs (3.0–8.0), both physical processing had insignificant effect on charge stabilization of protein-polysaccharide complex. Article Title: The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability Article Snippet: • Soy protein fibrils and chitin nanowhiker can form coacervates through electrostatic interactions.. • The coacervates made up with soy protein fibrils and chitin nanowhiker effectively improved the performance of Article Title: Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties Article Snippet: The interaction of grape seed procyanidins (GSP) with soy protein isolate (SPI) and the characters of GSP/SPI complex were investigated.. The experiment effects were determined using isothermal titration calorimetry (ITC), scanning electronic microscopy (SEM), fluorescence spectroscopy and ultraviolet (UV) spectrophotometry.. The results of ITC and SEM suggested that there was a hydrogen bond-dominated interaction between GSP and SPI, and the complex presented as a spherical shape. |