• 外觀： 粉末

• 儲存條件： RT

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 17. [IF=5.2] Dan-Dan Yan et al."Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions."Foods".2024 Jan;13(11):1667

• 16. [IF=8.8] Hongtao Zhu et al."Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability."FOOD CHEMISTRY".2024 Sep;451:139441

• 15. [IF=4.1] Xiefei Li et al."Preparation and characterization of zein–caseinate–pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel."JOURNAL OF THE SCIENCE OF FO

• 14. [IF=10.7] Yi Li et al."A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery."FOOD HYDROCOLLOIDS".2024 Aug;153:109956

• 13. [IF=5.2] Yumeng Tian et al."Improved antioxidant activities of edible films by curcumin-containing with zein/polysaccharide."Food Bioscience.2023 Dec;:103538

• 12. [IF=8.8] Huimin Zhang et al."Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles."FOOD CHEMISTRY.2024 May;439:138150

• 11. [IF=8.2] Jingyi Mu et al."Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability."INTERNATIONAL JOURNAL OF BIOLOGIC

• 10. [IF=6.1] Jinyan Yang et al."Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration."Food Chemistry-X.2023 Dec;20:100909

• 9. [11.504] Xiaoyao Du et al."Production of soluble pea protein/sodium caseinate co-dispersions using ultrasonication and their acid coagulation properties."FOOD HYDROCOLLOIDS.2023 May;139:108562

• 8. [9.231] Hongtao Zhu et al."Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage."FOOD CHEMISTRY.2023 May;407:135168

• 7. [10.723] Rongyi Mu et al."Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content."CARBOHYDRATE POLYMERS.2023 Feb;301:120293

• 6. [IF=4.374] Feiyang Wu et al."Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules."International Journal Of Dairy Technology. 2022 M

• 5. [IF=6.165] Qing Li et al."Revealing the effects of multi-scale molecules on α-linolenic acid-loaded W1/O/W2 microemulsion: A combined study from physical properties, antioxidant capacity and in vitro release kinetics."J Mol Liq. 2020 Apr;303:112675

• 4. [IF=7.514] Xuemei Zhu et al."Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion."Food Chem. 2021 Jun;346:128918

• 3. [IF=9.147] Peiyuan Li et al."Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study."Food Hydrocolloid. 2021 Sep;118:106792

• 2. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265

• 1. Ren, Jing-Nan, et al. "Extraction of orange pectin based on the interaction between sodium caseinate and pectin." Food chemistry 283 (2019): 265-274.https://doi.org/10.1016/j.foodchem.2019.01.046

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *