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人工唾液(ISO/TR10271,中性)

源叶
R22154
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 R22154-500ml ¥180.00元 2 - - -
产品介绍 参考文献(34篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

人工唾液与真是的人体分泌的唾液相似度大于99%,pH值6.6或7.0较常用,亦可根据客户需求定制pH。符合以下标准:GBT/18886-2002,ISO TR10271-2011,SN/T 1058-2002,DIN V 53160-1-2002等。
储存条件: 2-8℃
有效期: 4个月
用途: 本品仅供科研,不得用于其它用途。
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(34篇)

29. [IF=8.2] Zhihua Pang et al."Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;:129301 28. [IF=6] Luyao Huang et al."Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Dec;:115690 27. [IF=3.7] Yi Yang et al."Multiplexed on-site sample-in-result-out test through microfluidic real-time PCR (MONITOR) for the detection of multiple pathogens causing influenza-like illness."Microbiology Spectrum. 26. [IF=3.7] Yi Yang et al."Multiplexed on-site sample-in-result-out test through microfluidic real-time PCR (MONITOR) for the detection of multiple pathogens causing influenza-like illness."Microbiology Spectrum. 25. [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 24. [IF=8.1] Zhen Wu et al."Mechanism underlying joint loading and controlled release of β-carotene and curcumin by octenylsuccinated Gastrodia elata starch aggregates."FOOD RESEARCH INTERNATIONAL.2023 Jun;:113136 23. [IF=6.056] Lu Huang et al."Effect of cooking methods and polysaccharide addition on the cooking performance of cubic fat substitutes."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Apr;:114741 22. [4.125] Zhiyu Liu et al."Construction of benzyl isothiocyanate-loaded fish skin gelatin-luteolin compound emulsion delivery system, and its digestion and absorption characteristics."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Dec;: 21. [5.518] Chunhui Wang et al."One-step synthesis of copper-platinum nanoparticles modified electrode for non-enzymatic salivary glucose detection."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2023 Feb;658:130672 20. [6.443] Lu Huang et al."Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes."Food Chemistry-X.2022 Nov;:100508 19. [IF=3.776] Youyang Zheng et al."Fast self-curing α-tricalcium phosphate/β-dicalcium silicate composites beneficial for root canal sealing treatment."Heliyon.2022 Sep;8:e10713 18. [IF=3.748] Youyang Zheng et al."Ball Milling Medium May Tune the Self-Curing Property and Root Canal Microleakage of β-Dicalcium Silicate-Based Cement."Materials.2022 Jan;15(14):5043 17. [IF=9.231] Shu-Jing Guo et al."Solid lipid nanoparticles for phytosterols delivery: The acyl chain number of the glyceride matrix affects the arrangement, stability, and release."FOOD CHEMISTRY.2022 Jun;:133412 16. [IF=10.435] Shi Junyu et al."Remodeling immune microenvironment in periodontitis using resveratrol liposomes as an antibiotic-free therapeutic strategy."J Nanobiotechnol. 2021 Dec;19(1):1-13 15. [IF=9.147] Borui Li et al."Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum."Food Hydrocolloid. 2022 Jun;127:107512 14. [IF=6.576] Lu Huang et al."Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations."Front Nutr. 2022; 9: 843832 13. [IF=7.514] Jixian Zhang et al.Digestion and absorption properties of Lycium barbarum polysaccharides stabilized selenium nanoparticles.Food Chem. 2022 Mar;373:131637 12. [IF=3.167] Yue Tang et al."Pseudosciaena crocea roe protein-stabilized emulsions for oral delivery systems: In vitro digestion and in situ intestinal perfusion study."J Food Sci. 2020 Sep;85(9):2923-2932 11. [IF=3.223] Minling Ding et al."Electrochemical immunosensor for the sensitive detection of Alzheimer’s biomarker amyloid-β (1–42) using the heme-amyloid-β (1–42) complex as the signal source."Electroanalysis. 2021 Oct 11 10. [IF=4.35] Xiaodan Zhao et al."Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation."Foods. 2020 Jun;9(6):756 9. [IF=4.952] Yue Tang et al."Fish skin gelatin-based emulsion as a delivery system to protect lipophilic bioactive compounds during in vitro and in vivo digestion: The case of benzyl isothiocyanate."Lwt Food Sci Technol. 2020 Dec;134:110145 8. [IF=5.279] Shanshan Tie et al."pH-Responsive Core–Shell Microparticles Prepared by a Microfluidic Chip for the Encapsulation and Controlled Release of Procyanidins."J Agr Food Chem. 2021;69(5):1466–1477 7. [IF=5.396] Yuanyuan Hu et al."Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop (Patinopecten yessoensis) – the role of added antioxidant of bamboo leaves."Food Funct. 2021 Nov;12(21):11046-11057 6. [IF=15.881] Xiaoyan Lu et al."Genome-Wide DNA Methylation Alterations and Potential Risk Induced by Subacute and Subchronic Exposure to Food-Grade Nanosilica in Mice."Acs Nano. 2021;15(5):8225–8243 5. [IF=7.514] Xiao-Pei Hu et al."Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion."Food Chem. 2019 Mar;276:675 4. Zhao, Xiaodan, et al. "Masking the perceived astringency of proanthocyanidins in beverages using oxidized starch hydrogel microencapsulation." Foods 9.6 (2020): 756.https://doi.org/10.3390/foods9060756 3. 方艾虎, 王越溪, 杨宗韫,等. 负载姜黄素的高浓度乳化物对乳化肠品质的影响[J]. 食品科学技术学报, 2019, v.37;No.151(05):27-35. 2. 纪晓林, 李冬梅, 董秀芳,等. 裙带菜孢子叶中岩藻黄质提取工艺优化及活性研究[J]. 食品工业, 2017, 038(004):104-107. 1. 王娉婷, 包怡君, 刘颖. 添加有机染料后玻璃离子水门汀的性能[J]. 中国组织工程研究, 2018, v.22;No.847(26):4116-4122.

质检证书(COA)

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