• 介绍：

  黄原胶是以甘兰黑腐病黄单胞菌（Xanthomonas campestris）为产生菌，以淀粉质为主要原料，经特定的生物发酵并经提纯、干燥、粉碎而成的黄原胶。产品是聚合物，没有固定的分子式和分子量。

• 外观： 黄色粉末

• 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。

• 57. [6] Wei Xu et al."Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;:116832

• 56. [7.7] Peng Wang et al."Fabrication of the W1/O/W2 emulsions loaded with Torreya grandis protein hydrolysate/polysaccharide complexes in the internal water: Characterization and stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;280:136002

• 55. [8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145

• 54. [2.9] Feng Simin et al."Enhancing the solubility and stability of Dendrobium officinale flavonoids through interaction with soybean peptides."Journal of Food Measurement and Characterization.2024 Aug;:1-13

• 53. [7.7] Xiaofan Zhang et al."Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134710

• 52. [6.5] Wei Xu et al."Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization."Food Chemistry-X.2024 Oct;23:101633

• 51. [5.3] Li Ming et al."Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation."Food and Bioprocess Technology.2024 Jun;:1-15

• 50. [7.7] Jiayu Zhang et al."Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECUL

• 49. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695

• 48. [IF=10] Yan Fang et al."PAA-PU Janus Hydrogels Stabilized by Janus Particles and its Interfacial Performance During Hemostatic Processing."Advanced Healthcare Materials".2024 Feb;:2303802

• 47. [IF=8.2] Zheng Xu et al."Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Mar;261:129855

• 46. [IF=10.7] Xiaoying Zhang et al."Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates."FOOD HYDROCOLLOIDS.2024 Jun;151:109801

• 45. [IF=5.2] Tian Gao et al."Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics."

• 44. [IF=6] Quanliang Li et al."Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115631

• 43. [IF=10.7] Yuyan Zeng et al."Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles."FOOD HYDROCOLLOIDS.2024 May;150:109684

• 42. [IF=10.7] Jianyu Zhu et al."Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis."FOOD HYDROCOLLOIDS.2023 Nov;:109526

• 41. [IF=8.2] Juan Huang et al."Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein–xanthan gum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:128039

• 40. [IF=4.7] Cao Liu et al."Achieving optimal micro-explosions in stable emulsions by adding water-soluble polymers."CHEMICAL ENGINEERING SCIENCE.2023 Nov;281:119120

• 39. [IF=5.581] Cai Lei et al."Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree."Food and Bioprocess Technology.2023 Apr;:1-13

• 38. [8.025] Hongxia Xie et al."Euryale ferox stem-inspired anisotropic quaternized cellulose/xanthan-based antibacterial sponge with high absorbency and compressibility for noncompressible hemorrhage."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;237:12

• 37. [9.231] Ming Li et al."Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides."FOOD CHEMISTRY.2023 Jul;414:135702

• 36. [5.895] Siyuan Li et al."Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 35. [8.025] Yuanyuan Xu et al."Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;232:123291

• 34. [9.231] Ruihong Dong et al."Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities."FOOD CHEMISTRY.2023 Jun;410:135375

• 33. [10.723] Wei Xu et al."Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion."CARBOHYDRATE POLYMERS.2023 Apr;305:120507

• 32. [IF=4.967] Zhenbing Sun et al."The Improved Properties of Carboxymethyl Bacterial Cellulose Films with Thickening and Plasticizing."Polymers.2022 Jan;14(16):3286

• 31. [IF=9.221] Bin Wang et al."Ratiometric fluorescence sensor for point-of-care testing of bilirubin based on tetraphenylethylene functionalized polymer nanoaggregate and rhodamine B."SENSORS AND ACTUATORS B-CHEMICAL.2022 Oct;369:132392

• 30. [IF=9.147] Kun Wang et al."Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase."FOOD HYDROCOLLOIDS. 2022 Sep;130:107733

• 29. [IF=6.576] Wei Xu et al."High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective."Front Nutr. 2021; 8: 744234

• 28. [IF=4.952] Wei Xu et al."Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations."Lwt Food Sci Technol. 2022 Apr;160:113298

• 27. [IF=4.952] Wei Xu et al."Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying."Lwt Food Sci Technol. 2022 Apr;160:113330

• 26. [IF=4.952] Lei Feng et al."Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp."Lwt Food Sci Technol. 2021 Mar;139:110576

• 25. [IF=6.429] Huan Lian et al."Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film."Food Packaging Shelf. 2020 Mar;23:100467

• 24. [IF=9.147] Xi Yang et al."Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions."Food Hydrocolloid. 2020 Sep;106:105870

• 23. [IF=9.381] Xi Yang et al."Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan."Carbohyd Polym. 2019 Dec;226:115278

• 22. 申瑞玲,李佳瑶,朱莹莹,董吉林.燕麦全谷微发酵饮品的研究[J].食品研究与开发,2021,42(02):78-83.

• 21. 朱新鹏,任星星,袁志宁,魏美娟,明镜,程竹林,王金梦.模糊数学综合评价法优化拐枣饮料配方[J].湖北农业科学,2020,59(17):122-127.

• 20. 郭玲玲,胡梦坤,史铁嘉.紫苏沙果饮料的开发研究[J].农业科技与装备,2020(06):42-43+47.

• 19. 李培源,李晓飞,李安琪,余文艳,郭绰,杨曦,郭玉蓉.热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律[J].中国农业科学,2020,53(18):3792-3804.

• 18. 王建芳,赵俊梅,李毅丽,高山,牟德华.淀粉酶、谷氨酰胺转氨酶及黄原胶对燕麦-小麦混合粉面团流变特性的影响[J].食品工业科技,2021,42(02):52-57.

• 17. 栗昇,孙鹏.花生蛋白肽对核桃乳贮藏稳定性的影响[J].粮食与油脂,2021,34(03):58-61.

• 16. 李晓婷 白玉彬 李冰 等. 五氯柳胺阿苯达唑复方混悬液辅料相容性研究[J]. 畜牧与兽医 v.51;No.407(06):57-62.

• 15. 车皞祺, 艾连中, 夏永军,等. 嗜热链球菌胞外多糖EPS333对酸乳品质的影响[J]. 工业微生物, 2019, 49(02):29-35.

• 14. 李晓飞, 李培源, 李安琪, et al. 黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响[J]. 中国农业科学, 2020(14).

• 13. 连欢, 石晶盈, 彭勇. 黄原胶对壳聚糖精油复合膜的性能及精油释放的影响[J]. 食品工业科技, 2020, 041(010):178-183.

• 12. 许威, 李娟, 黄璐,等. 黄原胶/溶菌酶纳米凝胶稳定乳液处理结晶紫废水[J]. 信阳师范学院学报(自然科学版), 2019, 32(01):59-63.

• 11. 许威,李娟,崔继来,张伟,周文艺,王远,雍艳艳,张宇凡.黄原胶/溶菌酶体系相转变及其DSC分析[J].食品工业科技,2017,38(24):16-19+32.

• 10. 菅田田, 屈磊, 马学明,等. 麸皮高酸海棠果饮料的研制[J]. 食品与发酵工业, 2016, 42(012):115-119.

• 9. 张艳艳, 王文涛, 张中义,等. 超声波协同冷冻保护剂对速冻饺子馅持水性及质构的影响[J]. 食品工业科技, 2020, v.41;No.451(11):7-12.

• 8. 涂毅, 张玲莉. 联苯双酯干混悬剂的体外溶出及稳定性考察[J]. 中国药师, 2017(9).

• 7. 祖木拉·艾力, 热合满·艾拉. 玉米波杂饮料稳定性研究[J]. 中国酿造, 2017, 36(002):140-144.

• 6. 刘义武, 刘莹, 谢峰,等. 果胶/黄原胶共混膜的制备工艺优化与表征[J]. 食品工业科技, 2016, 037(006):298-301.

• 5. 王文亚, 杨白雪, 宫艳畅,等. 复配卡拉胶的流变学性质研究[J]. 药学学报, 2018, v.53(08):190-195.

• 4. 刘常园, 方东路, 汤静,等. 基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响[J]. 食品科学技术学报, 2020(4):46-53.

• 3. 杨新标, 郑明珠, 任宇航,等. 基于亲水胶体改性和混料设计优化传统粘豆包的配方[J]. 食品安全质量检测学报, 2019, 010(020):6837-6842.

• 2. 袁丽 孙楚楚 党庆玲 等. W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析[J]. 食品科学 2019 40(006):272-280.

• 1. 徐群英 赵锦妆.1种果胶为基质的脂肪替代物的制备[J].中国食品学报 2020 20(06):181-187.

输入产品批号：

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 *