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• 31. [11] Ke Xu et al."Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch."FOOD HYDROCOLLOIDS.2024 Nov;156:110354

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• 20. [IF=6] Xin Wang et al."Comparative study on encapsulation of four different flavonoids into pea protein isolate nanoparticles: The impact of glycosylation."JOURNAL OF MOLECULAR LIQUIDS.2023 Nov;:123571

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• 12. [IF=10.7] Xin Wang et al."Highly stable nanostructured lipid carriers containing candelilla wax for d-limonene encapsulation: Preparation, characterization and antifungal activity."FOOD HYDROCOLLOIDS.2023 Dec;145:109101

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• 9. [IF=6.317] Jiaxing Xie et al."Effect of tea saponin on the foaming properties of pea protein."Food & Function.2023 Apr;:

• 8. [IF=14.511] Yeyang Zhang et al."Protein fibrillation and hybridization with polysaccharides enhance strength, toughness, and gas selectivity of bioplastic packaging."Journal of Materials Chemistry A.2023 Apr;:

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• 5. [IF=4.125] Mengdie Yang et al."Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Sep;:

• 4. [IF=7.425] Xiaoge Zhang et al."Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking."FOOD RESEARCH INTERNATIONAL.2022 Oct;160:111713

• 3. [IF=7.514] Yuan Ji et al."Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo."Food Chem. 2022 Jun;378:132090

• 2. [IF=5.396] Yungang Cao et al."Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions."Food Funct. 2022 Feb;13(3):1336-1347

• 1. 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

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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 *