waters sec-malls system (Waters Corporation)
Waters Corporation manufactures this product 
90
Structured Review
Waters Corporation
waters sec-malls system
Waters Sec Malls System, supplied by Waters Corporation, 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/waters+sec-malls+system/waters+sec+malls+system/pm34717974-64-14-16
Average 90 stars, based on 1 article reviews
Waters Sec Malls System, supplied by Waters Corporation, 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/waters+sec-malls+system/waters+sec+malls+system/pm34717974-64-14-16
Average 90 stars, based on 1 article reviews
waters sec-malls system - by Bioz Stars,
2026-09
90/100 stars
Images
Related Articles
Starch:Article Title: New insights into amylose and amylopectin biosynthesis in rice endosperm. Article Snippet: How various isoforms of rice-starch biosynthesis enzymes interact during amylose and amylopectin synthesis is explored.. The chain-length distributions of amylopectin and amylose from 95 varieties with different environmental and genetic backgrounds were obtained using sizeexclusion chromatography, and fitted with biosynthesis-derived models based on isoforms of starch synthase (SSI-SSIV), starch branching enzyme (SBE, including SBEI and SBEII) and granule-bound starch synthase (GBSS) that are involved in amylose and amylopectin synthesis.. It is usually thought that these are synthesized by separate enzymes. Article Title: Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance Article Snippet: Extracted starches were analysed using a Waters Article Title: Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Article Snippet: Accepted Manuscript Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Haiteng Li, Sushil Dhital, Ann J. Slade, Wenwen Yu, Robert G. Gilbert, Michael J. Gidley PII: S0268-005X(18)32303-8 DOI: https://doi.org/10.1016/j.foodhyd.2019.01.041 Reference: FOOHYD 4901 To appear in: Food Hydrocolloids Received Date: 23 November 2018 Revised Date: 18 December 2018 Accepted Date: 16 January 2019 Please cite this article as: Li, H., Dhital, S., Slade, A.J., Yu, W., Gilbert, R.G., Gidley, M.J., Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties, Food Hydrocolloids (2019), doi: https://doi.org/10.1016/j.foodhyd.2019.01.041.. 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. Article Title: Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics. Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing Article Snippet: Extracted starches, both branched and debranched, dissolved in DMSO/LiBr were analyzed using a Waters Article Title: Molecular brewing: Molecular structural effects involved in barley malting and mashing. Article Snippet: Size- exclusion chromatography Starches extracted were analyzed using a Waters Article Title: Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances. Article Snippet: In this study, the effects of starch adjuncts with different fine molecular structures obtained by size-exclusion chromatography on the mashing and fermentation efficiencies of barley malts were investigated.. Following fermentation, violate compounds of freshly-fermented beer samples were determined by headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis (HS-SMPE-GC-MS).. High performance liquid chromatography results showed that depending on their molecular structures, starch adjuncts addition significantly increased wort maltose and maltotriose content, whereas reducing the glucose content and thus both the ratios of glucose and maltotriose to that of the maltose. Article Title: Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture Article Snippet: The CLDs of extracted rice starches were obtained using a Waters Refractive Index:Article Title: New insights into amylose and amylopectin biosynthesis in rice endosperm. Article Snippet: How various isoforms of rice-starch biosynthesis enzymes interact during amylose and amylopectin synthesis is explored.. The chain-length distributions of amylopectin and amylose from 95 varieties with different environmental and genetic backgrounds were obtained using sizeexclusion chromatography, and fitted with biosynthesis-derived models based on isoforms of starch synthase (SSI-SSIV), starch branching enzyme (SBE, including SBEI and SBEII) and granule-bound starch synthase (GBSS) that are involved in amylose and amylopectin synthesis.. It is usually thought that these are synthesized by separate enzymes. Article Title: Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance Article Snippet: Extracted starches were analysed using a Waters Article Title: Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Article Snippet: Accepted Manuscript Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Haiteng Li, Sushil Dhital, Ann J. Slade, Wenwen Yu, Robert G. Gilbert, Michael J. Gidley PII: S0268-005X(18)32303-8 DOI: https://doi.org/10.1016/j.foodhyd.2019.01.041 Reference: FOOHYD 4901 To appear in: Food Hydrocolloids Received Date: 23 November 2018 Revised Date: 18 December 2018 Accepted Date: 16 January 2019 Please cite this article as: Li, H., Dhital, S., Slade, A.J., Yu, W., Gilbert, R.G., Gidley, M.J., Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties, Food Hydrocolloids (2019), doi: https://doi.org/10.1016/j.foodhyd.2019.01.041.. 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. Article Title: Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics. Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing Article Snippet: Extracted starches, both branched and debranched, dissolved in DMSO/LiBr were analyzed using a Waters Article Title: Molecular brewing: Molecular structural effects involved in barley malting and mashing. Article Snippet: Size- exclusion chromatography Starches extracted were analyzed using a Waters Article Title: Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances. Article Snippet: In this study, the effects of starch adjuncts with different fine molecular structures obtained by size-exclusion chromatography on the mashing and fermentation efficiencies of barley malts were investigated.. Following fermentation, violate compounds of freshly-fermented beer samples were determined by headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis (HS-SMPE-GC-MS).. High performance liquid chromatography results showed that depending on their molecular structures, starch adjuncts addition significantly increased wort maltose and maltotriose content, whereas reducing the glucose content and thus both the ratios of glucose and maltotriose to that of the maltose. Article Title: Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture Article Snippet: The CLDs of extracted rice starches were obtained using a Waters Size-exclusion Chromatography:Article Title: New insights into amylose and amylopectin biosynthesis in rice endosperm. Article Snippet: How various isoforms of rice-starch biosynthesis enzymes interact during amylose and amylopectin synthesis is explored.. The chain-length distributions of amylopectin and amylose from 95 varieties with different environmental and genetic backgrounds were obtained using sizeexclusion chromatography, and fitted with biosynthesis-derived models based on isoforms of starch synthase (SSI-SSIV), starch branching enzyme (SBE, including SBEI and SBEII) and granule-bound starch synthase (GBSS) that are involved in amylose and amylopectin synthesis.. It is usually thought that these are synthesized by separate enzymes. Article Title: Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance Article Snippet: Extracted starches were analysed using a Waters Article Title: Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Article Snippet: Accepted Manuscript Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties Haiteng Li, Sushil Dhital, Ann J. Slade, Wenwen Yu, Robert G. Gilbert, Michael J. Gidley PII: S0268-005X(18)32303-8 DOI: https://doi.org/10.1016/j.foodhyd.2019.01.041 Reference: FOOHYD 4901 To appear in: Food Hydrocolloids Received Date: 23 November 2018 Revised Date: 18 December 2018 Accepted Date: 16 January 2019 Please cite this article as: Li, H., Dhital, S., Slade, A.J., Yu, W., Gilbert, R.G., Gidley, M.J., Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties, Food Hydrocolloids (2019), doi: https://doi.org/10.1016/j.foodhyd.2019.01.041.. 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. Article Title: Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics. Article Snippet: This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record.. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article.. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Article Title: Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing Article Snippet: Extracted starches, both branched and debranched, dissolved in DMSO/LiBr were analyzed using a Waters Article Title: Molecular brewing: Molecular structural effects involved in barley malting and mashing. Article Snippet: Size- exclusion chromatography Starches extracted were analyzed using a Waters Article Title: Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances. Article Snippet: In this study, the effects of starch adjuncts with different fine molecular structures obtained by size-exclusion chromatography on the mashing and fermentation efficiencies of barley malts were investigated.. Following fermentation, violate compounds of freshly-fermented beer samples were determined by headspace-solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis (HS-SMPE-GC-MS).. High performance liquid chromatography results showed that depending on their molecular structures, starch adjuncts addition significantly increased wort maltose and maltotriose content, whereas reducing the glucose content and thus both the ratios of glucose and maltotriose to that of the maltose. Article Title: Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture Article Snippet: The CLDs of extracted rice starches were obtained using a Waters |