鱼明胶 BR

Gelatin from fish

源叶
S25295
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 S25295-100g BR ¥100.00元 >10 - - -
源叶 S25295-500g BR ¥300.00元 >10 - - -
源叶 S25295-1kg BR ¥500.00元 >10 - - -
产品介绍 参考文献(31篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

 罗非鱼来源,酸法制备。

外观: 微黄色粉末
溶解性: 热水溶
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。

参考文献(31篇)

26. [IF=5] Yongzhi Li et al."Porous Hydrogels Prepared by Two-Step Gelation Method for Bone Regeneration."Journal of Functional Biomaterials.2025 Mar;16(3):100 25. [IF=8.6] Qipu Xin et al."Tailored microcarriers from solid to porous: Rapid doubling and differentiation behaviors of piscine satellite cells."Sustainable Materials and Technologies.2025 Jul;44:e01368 24. [IF=11] Kangning Wang et al."Improving the physicochemical properties of microbial transglutaminase-induced fish gelatin gels by incorporating sanxan as a novel way."FOOD HYDROCOLLOIDS.2025 Mar;:111370 23. [IF=11] Qingfang Ying et al."Ultrasound-assisted phosphorylation on the functional and structural properties of fish gelatin."FOOD HYDROCOLLOIDS.2025 Oct;166:111364 22. [IF=3.9] Yi Wang et al."Preparation of Gelatin-Based Conductive Microneedles Utilizing a Hydrogen Bonding Dissociator."JOURNAL OF POLYMER SCIENCE.2025 Mar;: 21. [IF=2.8] Kaixuan Wang et al."Investigation of Emulsifying Properties and Stability of Fish Gelatin and Tea Saponin Complex Emulsion System."JOURNAL OF TEXTURE STUDIES.2025 Apr;56(2):e70016 20. [IF=6.5] Ye-Xing Liang et al."Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels."Food Chemistry-X.2025 Apr;:102464 19. [IF=7.7] Qipu Xin et al."Stable cytoactivity of piscine satellite cells in rice bran-gelatin hydrogel scaffold of cultured meat."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134242 18. [IF=8.5] Wenjie Zhang et al."Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil."FOOD CHEMISTRY.2024 Dec;460:140567 17. [IF=3.9] Fengjiao Fan et al."Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation."JOURNAL OF FOOD SCIENCE".2024 May;: 16. [IF=8.2] Yaxue Hu et al."Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL 15. [IF=8.8] Yong Wang et al."The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation."FOOD CHEMISTRY".2024 Aug;449:139214 14. [IF=6.4] Yang Mengyang et al."Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders."npj Science of Food".2024 Feb;8(1):1-11 13. [IF=10.7] Hulin Geng et al."Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin."FOOD HYDROCOLLOIDS.2023 Dec;:109699 12. [IF=5.2] Shiyu Wu et al."Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis."Foods.2023 Jan;12(19):3682 11. [IF=9.9] Chenlinrui Yue et al."Preparation and characterization of bioactive binary composite film based on gelatin–dextran incorporated with citronellal and α-tocopherol."Food Frontiers.2023 Oct;: 10. [IF=9.5] Jishuai Sun et al."Highly Stretchable, Transparent, and Adhesive Double-Network Hydrogel Dressings Tailored with Fish Gelatin and Glycyrrhizic Acid for Wound Healing."ACS Applied Materials & Interfaces.2023;XXXX(XXX):XXX-XXX 9. [IF=3.662] Fan Xu et al."Injectable, ROS-scavenging, drug-loaded hydrogel dressings of natural origin for oral postoperative care."Materials Today Communications.2023 Jun;35:105634 8. [IF=11.504] Mengyang Yang et al."Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid."FOOD HYDROCOLLOIDS.2023 Apr;137:108371 7. [IF=6.056] Yaxue Hu et al."Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;172:114220 6. [IF=3.942] Xinzi Kang et al."Microwave processing technology influences the functional and structural properties of fish gelatin."JOURNAL OF TEXTURE STUDIES.2022 Oct;: 5. [IF=11.504] Kai Yuan et al."Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels."FOOD HYDROCOLLOIDS.2022 Oct;131:107790 4. [IF=5.396] Mengjia Du et al."Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons."Food & Function. 2022 May;: 3. [IF=3.216] Han Huang et al."Dietary magnolol inclusion improves the antioxidant and immune responses, and resistance to Aeromonas hydrophila in genetically improved farmed tilapia (Oreochromis niloticus)."Aquacult Rep. 2022 Apr;23:101017 2. [IF=3.223] Lu Tong et al."Rheological properties and interactions of fish gelatin–κ-carrageenan polyelectrolyte hydrogels: The effects of salt."Journal Of Texture Studies. 2021 Sep 02 1. [IF=3.223] Shijie Cen et al."Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types."Journal Of Texture Studies. 2021 Sep 02

质检证书(COA)

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摩尔浓度计算器

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