• 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。

• 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. [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.

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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)

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