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Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Thermodynamic properties of liquid Cu-Sb-Sn alloys by equilibrium saturation and Knudsen effusion mass spectrometric methods
Cu-Sb-Sn system Knudsen cell Equilibrium saturation Liquid alloys
2010/1/11
The interaction of lead-free solders with a copper substrate is an essential issue for the reliability of solder joints. In order to understand this interaction, knowledge of thermodynamic and other p...
Dimension Reduction Method in Thermodynamics of Multireaction Systems (I) Mole Numbers, Thermodynamic Properties and Partial Molar Properties Relations
thermodynamics phase equilibrium multireactio
2009/4/22
Dimension Reduction Method in Thermodynamics of Multireaction Systems (I) Mole Numbers, Thermodynamic Properties and Partial Molar Properties Relations.
Isoperibolic Titration Calorimetry as a Tool for the Prediction of Thermodynamic Properties of Cyclodextrins
Isoperibolic titration calorimetry Cyclodextrins Thermodynamic properties
2008/10/27
The interaction of guest molecules ranging from pentan-1-ol to octan-1-ol with α-cyclodextrin (α-CD) in water of has been studied calorimetrically at 283.15, 288.15, 293.15, 298.15 and 308.15 K with a...