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• 112. [IF=5.2] Kuimin Yang et al."Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling."Foods".2024 Jan;13(4):624

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• 103. [IF=8.9] Yiheng Jin et al."Organophosphate ester cresyl diphenyl phosphate disrupts lipid homeostasis in zebrafish embryos."ENVIRONMENTAL POLLUTION.2024 Feb;342:123149

• 102. [IF=15.1] Tingting Wang et al."Multifunctional phytochemical nanoplatform for comprehensive treatment of all-stage MRSA biofilm associated infection and its accompanying inflammation."CHEMICAL ENGINEERING JOURNAL.2024 Jan;480:147951

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• 98. [IF=6] Jianhua Zhang et al."Oil control and pore refining effects of Fomes officinalis extract based on green deep eutectic solvent."JOURNAL OF MOLECULAR LIQUIDS.2023 Nov;:123623

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• 96. [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

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• 94. [IF=6] Yang Chen et al."Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115283

• 93. [IF=6] Zhuofan Yin et al."Preparation and characterization of an antimicrobial bilayer nanoemulsion encapsulated with eugenol/citral and its application in strawberry preservation."FOOD CONTROL.10.1016/j.foodcont.2023.110082

• 92. [IF=8.2] Yangyang Hu et al."Phenolic structure dependent interaction onto modified goose liver protein enhanced by pH shifting: Modulations on protein interfacial and emulsifying properties."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023

• 91. [IF=8.8] Yuqing Ren et al."Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137450

• 90. [IF=2.1] Fen Zheng et al."A New Biodegradable Linear mPEG-b-poly(Schiff Base-Acetal) Copolymer Carrier Co-Delivery Cinnamaldehyde and Gemcitabine for Combined Anticancer Therapy."ChemistrySelect.2023 Aug;8(29):e202301647

• 89. [IF=6.3] Xuefeng Wang et al."Preparation and characterization of Pickering emulsion with directionally embedded antimicrobial peptide MOp2 and its preservation effect on grass carp."Current Research in Food Science.2023 Jan;7:100569

• 88. [IF=9.7] Xinshu Zou et al."Natural Antibacterial Agent-based Nanoparticles for Effective Treatment of Intracellular MRSA Infection."Acta Biomaterialia.2023 Aug;:

• 87. [IF=5.2] Hongjian Zhang et al."Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions."Foods.2023 Jan;12(14):2706

• 86. [IF=6.1] Guiyuan Xiang et al."The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties."Food Chemistry-X.2023 Jul;:100785

• 85. [IF=8.2] Yunwei Niu et al."Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jul;:125732

• 84. [IF=8.8] Yang Chen et al."Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure."FOOD CHEMISTRY.2023 Dec;428:136773

• 83. [IF=10.7] Xuehua Zhang et al."High inner phase emulsion of fish oil stabilized with rutin-grass carp () myofibrillar protein: Application as a fat substitute in surimi gel."FOOD HYDROCOLLOIDS.2023 Dec;145:109115

• 82. [IF=10.7] Guangqiang Wei et al."Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt."FOOD HYDROCOLLOIDS.2023 Nov;144:108993

• 81. [IF=11.8] Long Wang et al."The maturation and aging trajectory of Marchantia polymorpha at single-cell resolution."DEVELOPMENTAL CELL.2023 Jun 14;S1534-5807(23)00247-2

• 80. [IF=8.025] Guoliang Han et al."Emulsifying properties, in vitro digestive characteristics, and β-carotene bioaccessibility of mandarin peel pectin emulsions prepared with different carrier oil phases."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jul;242:1

• 79. [IF=11.504] Yunxiang Ma et al."Construction of butyric acid modified porous starch for stabilizing pickering emulsions: Encapsulation of paclitaxel."FOOD HYDROCOLLOIDS.2023 Sep;142:108858

• 78. [IF=11.504] Sisi Wu et al."Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates."FOOD HYDROCOLLOIDS.2023 Aug;141:108736

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• 66. [IF=6.208] Shanming Zhang et al."Mitochondria-Targeting Polymer Micelles in Stepwise Response Releasing Gemcitabine and Destroying the Mitochondria and Nucleus for Combined Antitumor Chemotherapy."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(20):12624

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• 62. [IF=8.025] Wenqing Zhao et al."Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;220:1

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• 42. [IF=5.875] Luyao Zheng et al."Novel skin permeation enhancers based on amino acid ester ionic liquid: Design and permeation mechanism."Int J Pharmaceut. 2020 Feb;576:119031

• 41. [IF=6.953] Huaping Yu et al."Cellulose nanocrystals based clove oil Pickering emulsion for enhanced antibacterial activity."Int J Biol Macromol. 2021 Feb;170:24

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• 33. [IF=9.147] Kai Chen et al."Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation."Food Hydrocolloid. 2021 Nov;120:106915

• 32. [IF=9.147] Xiaofei Li et al."Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation."Food Hydrocolloid. 2021 Nov;120:106897

• 31. [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

• 30. [IF=9.147] Yan Tian et al."Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin."Food Hydrocolloid. 2021 Sep;118:106784

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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 分子摩尔量 (g/mol)

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