花生分离蛋白

    
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S31067 一键复制产品信息
货号 规格 价格 上海 北京 武汉 南京 购买数量
S31067-250g BR ¥60.00 >10 - 4 -
S31067-500g BR ¥100.00 >10 2 - -
产品介绍 参考文献(25篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

外观: 米黄或灰色粉末
储存条件: RT
注意: 部分产品我司仅能提供部分信息,我司不保证所提供信息的权威性,仅供客户参考交流研究之用。

参考文献(25篇)

20. [IF=8.2] Chunling Nie et al."Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;267:131196 19. [IF=10.7] Kexin Wang et al."Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits."FOOD HYDROCOLLOIDS".2024 Sep;154:110106 18. [IF=11.2] Wenjuan Wang et al."Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions."CARBOHYDRATE POLYMERS".2024 Mar;:122041 17. [IF=8.8] Chenping Zhang et al."Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes."FOOD CHEMISTRY".2024 Jul;446:138853 16. [IF=8.2] Ying Chen et al."Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126262 15. [IF=8.8] Ying Chen et al."Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose."FOOD CHEMISTRY.2023 Dec;428:136754 14. [IF=4.125] Bin Zhang et al."Exploration of molecular interaction between different plant proteins and 2-pentylfuran: Based on multiple spectroscopy and molecular docking."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;: 13. [IF=8.025] Qin Ma et al."Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Apr;233:12352 12. [IF=6.449] Aoqi Zhang et al."Natural surfactant used as an additive in the homogenate-ultrasound-synergistic extraction of regaloside A and polysaccharides from Lilium lancifolium bulbs using Doehlert matrix design."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;188:115689 11. [IF=4.35] Shimin Gu et al."Gut Microbial Signatures Associated with Peanut Allergy in a BALB/c Mouse Model."Foods. 2022 Jan;11(10):1395 10. [IF=6.513] Ahmed Taha et al."Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification."Ultrason Sonochem. 2019 Nov;58:104627 9. [IF=5.354] Chong-hao Bi et al."A novel critical point for isotropic gel in rheological-fractal model."J Food Eng. 2019 Mar;244:40 8. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 7. Li, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food chemistry 252 (2018): 92-98.https://doi.org/10.1016/j.foodchem.2018.01.114 6. Taha, Ahmed, et al. "Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification." Ultrasonics sonochemistry 58 (2019): 104627.https://doi.org/10.1016/j 5. Li, Chen, Luxin Wang, and Feng Xue. "Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films." Journal of the American Oil Chemists' Society 96.11 (2019): 1249-1263.https://doi.org/10.1002/aocs. 4. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 3. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 2. 李玲 陶亮 赵存朝 等. 即食玉米糊的研制[J]. 食品与发酵科技 2018 54(05):66-71+90. 1. 吴周山 李晨 薛瑞 等. 不同分子量的葡聚糖-花生分离蛋白接枝复合物的制备及其性质[J]. 食品工业科技 2019 40(001):51-57.

质检证书(COA)

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