- 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。
- 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
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- 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.
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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：
质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)
