ta instruments universal analysis 2000 software version 4.2e (TA Instruments)
90
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TA Instruments
ta instruments universal analysis 2000 software version 4.2e
Ta Instruments Universal Analysis 2000 Software Version 4.2e, supplied by TA Instruments, 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/ta+instruments+universal+analysis+2000+software+version+4%2E2e/universal+analysis+2000+software/pm28691514-46-7-5
Average 90 stars, based on 1 article reviews
Ta Instruments Universal Analysis 2000 Software Version 4.2e, supplied by TA Instruments, 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/ta+instruments+universal+analysis+2000+software+version+4%2E2e/universal+analysis+2000+software/pm28691514-46-7-5
Average 90 stars, based on 1 article reviews
ta instruments universal analysis 2000 software version 4.2e - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents Article Snippet: Properties of different heated mixtures of whey protein concentrate, starch, gelatin, and sucrose with different water contents were studied.. The water activity of samples was determined.. The structural properties were analyzed by confocal laser scanning microscopy, solubility assays in different extraction solutions, polyacrylamide gel electrophoresis, and differential scanning calorimetry. Article Title: Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. Article Snippet: The effect of heat treatment at 90, 100, 110 and 120 C for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated.. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter (p< 0.05).. A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 C. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 C, the gelatinization temperature and enthalpy change of sweet potato flour at 110 C were the lowest, which were 77.94 C and 3.67 J/g, respectively (p< 0.05). |