• 外观： 液体

• 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。

• 132. [6] Ruihong Ge et al."Mechanisms of Pickering emulsion formation and stabilization by composite arabinoxylan–whey protein isolate particles."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;209:116774

• 131. [8.5] Jin Feng et al."Hyaluronic acid-decorated lipid nanocarriers as novel vehicles for curcumin: Improved stability, cellular absorption, and anti-inflammatory effects."FOOD CHEMISTRY.2024 Sep;:141420

• 130. [8.5] Yuxiang Wang et al."Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions."FOOD CHEMISTRY.2025 Jan;463:141235

• 129. [11] Chenzhi Wang et al."Correlation study between structural parameters of droplets and rheological properties of O/W high internal phase Pickering emulsions above the closest packing density."FOOD HYDROCOLLOIDS.2025 Jan;158:110594

• 128. [1.6] Aicha Mekkaoui et al."Modulation of Lipid Digestion by Nanoarchitectonics of Complex Interfacial Structures with Tween 80 and Lecithin."Journal of Oleo Science.

• 127. [5.3] Kuo Zhao et al."Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type."JOURNAL OF FOOD ENGINEERING.2025 Jan;384:112260

• 126. [7.7] Xiaohan Yang et al."Pectin from steam explosion-treated citrus peel exhibits good emulsion properties and bioavailability-promoting effect in vitro of nobiletin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134758

• 125. [8.5] Xiaojia Yan et al."Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives."FOOD CHEMISTRY.2024 Aug;:140761

• 124. [9.5] Ma Xiaolu et al."Foamed microemulsion nanodroplets loaded with chlorin e6 for epidermal-targeted treatment against psoriasis."Nano Research.2024 Aug;:1-12

• 123. [10.5] Yinqiu Tan et al."An oil-in-gel type of organohydrogel loaded with methylprednisolone for the treatment of secondary injuries following spinal cord traumas."JOURNAL OF CONTROLLED RELEASE.2024 Oct;374:505

• 122. [2] Tanwinit Sawita et al."Enhanced emulsification process between viscous liquids in an ultrasonic capillary microreactor: mechanism analysis and application in nano-emulsion preparation."Journal of Flow Chemistry.2024 Jul;:1-16

• 121. [7.7] Xia-Xin Du et al."An antibacterial film using κ-carrageenan loaded with benzyl isothiocyanate nanoemulsion: Characterization and application in beef preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:133689

• 120. [8.5] Xiang-Bo Zeng et al."Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems."FOOD CHEMISTRY.2024 Jul;:140376

• 119. [11] Xingran Kou et al."Regulated the aggregation of bile salts by β-Cyclodextrin and Tangeretin at the oil-water interface for inhibiting lipid digestion."FOOD HYDROCOLLOIDS.2024 Jul;:110380

• 118. [4] Pu Yilin et al."Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study."Frontiers in Nutrition.2024 Jun;11:

• 117. [4.9] Jiangfei Cao et al."Enzyme-free colorimetric assay for the detection of uric acid in urine by cobalt tetroxide."MICROCHEMICAL JOURNAL.2024 Sep;204:111079

• 116. [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

• 115. [7.7] Nan Wang et al."In vitro fecal fermentation of acylated porous Canna edulis starch and corresponding stabilized Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Aug;274:133169

• 114. [8.5] Zheng Xing et al."Fabrication of cinnamon essential oil nanoemulsions with high antibacterial activities via microfluidization."FOOD CHEMISTRY.2024 Oct;456:139969

• 113. [8.5] Jia Cao et al."Effect of pH on the soybean whey protein–gum arabic emulsion delivery systems for curcumin: Emulsifying, stability, and digestive properties."FOOD CHEMISTRY.2024 Jun;:139938

• 112. [11] Jiaqiang Chen et al."Fabrication of strong and elastic HIPPEs gel by rigid-flexible double network structure as a novel adipose tissue substitutes."FOOD HYDROCOLLOIDS.2024 Nov;156:110367

• 111. [IF=5.2] Shijie Zhang et al."The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour."Foods".2024 Jan;13(10):1543

• 110. [IF=6.1] Sheng Geng et al."Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder."Food Chemistry-X".2024 Jun;22:101476

• 109. [IF=8.8] Hesheng Liu et al."Effects of polysaccharides on colonic targeting and colonic fermentation of ovalbumin-ferulic acid based emulsion."FOOD CHEMISTRY".2024 Sep;453:139630

• 108. [IF=9.5] Caiyun Shan et al."Metal-Phenolic Network-Coated Nanoparticles as Stabilizers for the Engineering of Pickering Emulsions with Bioactivity."ACS Applied Materials & Interfaces".2024;XXXX(XXX):XXX-XXX

• 107. [IF=3.8] Yuhan Wang et al."Optimizing Hemicelluloses Pre-extraction in Eucalyptus Kraft Pulping: A Pathway towards Enhancing Pulp Mill Biorefineries."CHINESE JOURNAL OF CHEMICAL ENGINEERING".2024 Apr;:

• 106. [IF=10.7] Ruijie Shi et al."Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin."FOOD HYDROCOLLOIDS".2024 Sep;154:110143

• 105. [IF=6.1] Changsheng Guo et al."Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch."Food Chemistry-X".2024 Jun;22:101277

• 104. [IF=8.1] Simin Feng et al."Enhancing acid stability of citral through internal structure modulation in nanostructured lipid carriers with solid lipids and phospholipids."FOOD RESEARCH INTERNATIONAL".2024 Apr;182:114148

• 103. [IF=8.8] Xuehua Zhang et al."Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism."FOOD CHEMISTRY".2024 Mar;:139014

• 102. [IF=5.2] Qian Li et al."Modulation the Synergistic Effect of Chitosan-Sodium Alginate Nanoparticles with Ca2+: Enhancing the Stability of Pickering Emulsion on D-Limonene."Foods".2024 Jan;13(4):622

• 101. [IF=6] Abdullah et al."Impact of cocoa butter and medium chain triglycerides ratios on processing stability, supersaturation, and digestive properties of curcumin-loaded nanostructured lipid carriers."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;197:115895

• 100. [IF=6] Dian Liu et al."Pickering emulsions constructed on the basis of nanostructured lipid carriers: Effect of carrier models and volume fractions."JOURNAL OF MOLECULAR LIQUIDS".2024 Mar;397:124161

• 99. [IF=8.2] Baorui Li et al."Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:129806

• 98. [IF=8.4] Lu Bai et al."Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion."ULTRASONICS SONOCHEMISTRY".2024 Feb;:106807

• 97. [IF=8.8] Jiaqi Fang et al."Preparation and characterization of carvacrol/ε-polylysine loaded antimicrobial nanobilayer emulsion and its application in mango preservation."FOOD CHEMISTRY".2024 Jul;446:138831

• 96. [IF=10.7] Siqi Zhao et al."Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles."FOOD HYDROCOLLOIDS".2024 Jun;151:109856

• 95. [IF=5.2] Yue Pan et al."Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin."Food Bioscience.2024 Apr;58:103676

• 94. [IF=5.6] Jianlin He et al."Microemulsion co-delivering curcumin and DHA-rich algal oil alleviates nonalcoholic fatty liver disease."Journal of Functional Foods.2024 Jan;112:105998

• 93. [IF=6] Yifan Li et al."Effect of oil phase type and lutein loading on emulsifying properties and in vitro digestion of mandarin peel pectin emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Feb;194:115799

• 92. [IF=6.1] Wanrong Wu et al."New Horizons of Covalent Complex of Plant-Derived Recombinant Human Lactoferrin (OsrhLF) Combined with Different Polyphenols: Formation, Physicochemical Properties, and Gastrointestinal Fate."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.202

• 91. [IF=8.8] Xiaojia Yan et al."Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Optimization and characterization."FOOD CHEMISTRY.2024 Jan;:138358

• 90. [IF=10.7] Xuefeng Wang et al."Preparation, characterization, and stability of nano-emulsions loaded with the Moringa oleifera seed hypoglycemic peptide MoHpP-2."FOOD HYDROCOLLOIDS.2024 Jun;151:109800

• 89. [IF=8.2] Nan Wang et al."Addition of Canna edulis starch and starch nanoparticles to stabilized Pickering emulsions: In vitro digestion and fecal fermentation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128993

• 88. [IF=8.8] Kun Li et al."Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties."FOOD CHEMISTRY.2024 May;441:138292

• 87. [IF=8.8] Jiayan Lu et al."Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction."FOOD CHEMISTRY.2024 May;440:138215

• 86. [IF=6.1] Li Guanghui et al."Preparation, stability, and in vitro transport of soybean protein-based diosgenin nanoemulsions."Food Chemistry-X.2023 Dec;20:100982

• 85. [IF=3.1] Yong Jiang et al."Comparative pharmacokinetics of 11 major bioactive components between two dosage forms of Qixue Shuangbu Prescription in rats by ultra-high-performance liquid chromatography-tandem mass spectrometry."JOURNAL OF SEPARATION SCIENCE.2023 Nov

• 84. [IF=2.4] Zhenhua Hu et al."Effects of molecule weight on the emulsifying properties of dodecenyl succinic anhydride modified glucuronoxylans."HOLZFORSCHUNG.2023 Nov;:

• 83. [IF=8.8] Mingguang Yu et al."Exploring the visualization of human milk odor profiles: Intuitive characterization and construction of the link between odor compounds and sensory attributes."FOOD CHEMISTRY.2024 Mar;436:137760

• 82. [IF=5.2] Simin Feng et al."Encapsulation and release of citral using nanostructured lipid carriers: A study on the impact of different preparation methods."Food Bioscience.10.1016/j.fbio.2023.103185

• 81. [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

• 80. [IF=8.2] Xiaoge Zhang et al."Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126641

• 79. [IF=10.2] Lei Fenting et al."Oral hydrogel nanoemulsion co-delivery system treats inflammatory bowel disease via anti-inflammatory and promoting intestinal mucosa repair."JOURNAL OF NANOBIOTECHNOLOGY.2023 Dec;21(1):1-19

• 78. [IF=5.2] Ninghai Lu et al."Characterization of a Dihydromyricetin/α-Lactoalbumin Covalent Complex and Its Application in Nano-emulsions."Foods.2023 Jan;12(14):2783

• 77. [IF=5.2] Sara Lara-Abia et al."Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions."Foods.2023 Jan;12(14):2654

• 76. [IF=6] Xiaohan Yang et al."Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115112

• 75. [IF=4.6] Xiaojie Wang et al."Study of Salidroside and Its Inflammation Targeting Emulsion Gel for Wound Repair."MOLECULES.2023 Jan;28(13):5151

• 74. [IF=5.2] Housheng Xiong et al."Stabilization mechanism of different emulsifiers using dissipative particle dynamic simulation."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2023 Jun;:131797

• 73. [IF=5.7] Hu Zhenhua et al."Homogeneous esterification of glucuronoxylans and investigation of their emulsifying properties."CELLULOSE.2023 Jul;30(11):6855-6867

• 72. [IF=8.8] Yimei Zheng et al."D-α-tocopherol polyethylene glycol 1000 succinate-based microemulsion delivery system: Stability enhancement of physicochemical properties of luteolin."FOOD CHEMISTRY.2023 Nov;426:136587

• 71. [IF=6.056] Guoli Chang et al."Preparation and digestive characteristics of myricitrin-loaded nanoemulsion delivery systems with glycated soybean oil body and κ-carrageenan as emulsifiers."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;183:114893

• 70. [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

• 69. [IF=4.125] Gongwei Li et al."Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO3 loaded solid-in-oil-in-water emulsion during simulated in vitro digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;:

• 68. [IF=7.425] Xuan Huang et al."High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing."FOOD RESEARCH INTERNATIONAL.2023 Jul;169:112858

• 67. [IF=8.025] Lei Xu et al."Effects of the degree of substitution of octenyl succinic anhydride on the physicochemical characteristics of adlay starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jun;241:124535

• 66. [IF=8.025] Changsheng Guo et al."The physicochemical properties and Pickering emulsifying capacity of acorn starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jun;239:124289

• 65. [5.561] Jie Lin et al."Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions."Foods.2023 Jan;12(6):1126

• 64. [9.231] Yuanyuan Zhang et al."Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility."FOOD CHEMISTRY.2023 Aug;417:135879

• 63. [9.231] Sheng Geng et al."Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies."FOOD CHEMISTRY.2023 Mar;:135904

• 62. [3.231] Zhu Jianfei et al."Preparation and characterization of vanillin-conjugated chitosan-stabilized emulsions via a Schiff-base reaction."FOOD SCIENCE AND BIOTECHNOLOGY.2023 Feb;:1-11

• 61. [6.269] Sheng Geng et al."An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties."Current Research in Food Science.2023 Jan;6:100458

• 60. [9.231] Jingyang Luo et al."Sophorolipid-based microemulsion delivery system: Multifaceted enhancement of physicochemical properties of xanthohumol."FOOD CHEMISTRY.2023 Feb;:135631

• 59. [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

• 58. [11.504] Jia Cao et al."Impact of pH on the interaction between soy whey protein and gum arabic at oil–water interface: Structural, emulsifying, and rheological properties."FOOD HYDROCOLLOIDS.2023 May;139:108584

• 57. [6.056] Banmeng Xu et al."Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Feb;176:114517

• 56. [5.671] Tong, Le et al."A self-microemulsion enhances oral absorption of docetaxel by inhibiting P-glycoprotein and CYP metabolism."Drug Delivery and Translational Research.2022 Dec;:1-11

• 55. [9.231] Han Wang et al."Formation, digestion properties, and physicochemical stability of the rice bran oil body carrier system."FOOD CHEMISTRY.2023 May;409:135283

• 54. [5.318] Hua Liu et al."Effect of hydroxypr1opylation on physical properties, antifungal and mycotoxin inhibitory activities of clove oil emulsions coated with chitosan."Food Bioscience.2022 Dec;50:102159

• 53. [IF=4.125] Yun-Shan Wei et al."Improving the bioaccessibility of lipophilic ingredient in its oral intestinal delivery by ultrasound and biological cross-linker."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Oct;:

• 52. [IF=4.927] Man Zhang et al."Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles."MOLECULES.2022 Jan;27(20):6913

• 51. [IF=6.056] Shihong Hu et al."Fabrication and spray-drying microencapsulation of vitamin C-loaded W1/O/W2 emulsions: Influence of gel polymers in the internal water phase on encapsulation efficiency, reconstituted stability, and controlled release properties."LWT-FOO

• 50. [IF=8.025] Xiaofan Lv et al."Effect of citric acid esterification on the structure and physicochemical properties of tigernut starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Oct;:

• 49. [IF=5.561] Chao Wang et al."Extraction of a Triterpene Solution and Evaluation of the Hypolipidemic Efficacy of the Pleurotus tuber-regium (Fr.) Sing Sclerotium."Foods.2022 Jan;11(18):2881

• 48. [IF=6.056] Runan Zhao et al."Whey protein isolate/flavor cinnamaldehyde conjugates prepared by different methods and the stabilization effects on β-carotene-loaded emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Nov;169:114007

• 47. [IF=3.612] Bo Zhang et al."Sodium caseinate and OSA-modified starch as carriers for the encapsulation of lutein using spray-drying to improve its water solubility and stability."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

• 46. [IF=5.561] Linlin Song et al."The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour."Foods.2022 Jan;11(14):2056

• 45. [IF=8.025] Wenxiu Zheng et al."Pickering emulsion hydrogel based on alginate-gellan gum with carboxymethyl chitosan as a pH-responsive controlled release delivery system."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Sep;216:850

• 44. [IF=10.723] Shanyong Wang et al."Emulsifying properties of naturally acetylated xylans and their application in lutein delivery emulsion."CARBOHYDRATE POLYMERS.2022 Nov;296:119927

• 43. [IF=3.949] Hu Zhiheng et al."Inhibition of citral nanoemulsion to growth, spoilage ability and AI-2/luxS quorum sensing system of Shewanella putrefaciens CN-32: A study on bacteriostasis from in vitro culture and gene expression analysis."Food Quality and Safety.202

• 42. [IF=5.561] Yuecheng Meng et al."Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion Simulation."Foods.2022 Jan;11(12):1742

• 41. [IF=4.35] Xiuyun Zhang et al."Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility."Foods. 2022 Jan;11(7):1049

• 40. [IF=7.514] Wenxiu Zheng et al."Encapsulation of indole-3-carbinol in Pickering emulsions stabilized by OSA-modified high amylose corn starch: Preparation, characterization and storage stability properties."Food Chem. 2022 Aug;386:132846

• 39. [IF=6.953] Zhenzhen Huang et al."Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES. 2022 Jun;211:150

• 38. [IF=6.953] Xinru Wu et al."Investigation of construction and characterization of carboxymethyl chitosan - sodium alginate nanoparticles to stabilize Pickering emulsion hydrogels for curcumin encapsulation and accelerating wound healing."INTERNATIONAL JOURNAL OF BIOLO

• 37. [IF=6.475] Luhui Wang et al."The presence of propylene glycol alginate increased the stability and intestine-targeted delivery potential of carboxymethyl starch-stabilized emulsions."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111387

• 36. [IF=9.147] Sheliang Zhao et al."Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction."Food Hydrocolloid. 2022 May;126:107441

• 35. [IF=7.514] Chao Lin et al."Microstructurally tunable Pickering emulsions stabilized by poly(ethylene glycol)-b-poly(ε-caprolactone) diblock biodegradable copolymer micelles with predesigned polymer architecture."Food Chem. 2021 Dec;:131827

• 34. [IF=4.35] Zhengcong Peng et al."Enhancement Effect of Chitosan Coating on Inhibition of Deoxynivalenol Accumulation by Litsea cubeba Essential Oil Emulsion during Malting."Foods. 2021 Dec;10(12):3051

• 33. [IF=2.19] Siqi Wang et al."Preparation of nanoemulsion of grapefruit seed extract and evaluation of its antibacterial activity."Journal Of Food Processing And Preservation. 2021 Dec 03

• 32. [IF=9.147] Xingzhong Zhang et al."Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions."Food Hydrocolloid. 2022 May;126:107480

• 31. [IF=4.35] Bo Zhang et al."Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability."Foods. 2022 Jan;11(4):612

• 30. [IF=6.321] Yujie Zheng et al."Microemulsion Delivery System Improves Cellular Uptake of Genipin and Its Protective Effect against Aβ1-42-Induced PC12 Cell Cytotoxicity."Pharmaceutics. 2022 Mar;14(3):617

• 29. [IF=5.279] Xiaoqi Wang et al."Identification and Quantification of Both Methylation and Demethylation Biotransformation Metabolites of 5-Demethylsinensetin in Rats."J Agr Food Chem. 2022;70(10):3162–3171

• 28. [IF=5.279] Xiaoqi Wang et al.Biotransformation and Quantification of Sinensetin and Its Metabolites in Plasma, Urine, and Feces of Rats.J Agr Food Chem. 2021;69(47):14143–14150

• 27. [IF=7.514] Sheng Geng et al.Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixture.Food Chem. 2021 Nov;:131576

• 26. [IF=1.601] Aicha Mekkaoui et al."Effect of Bile Salts on the Interfacial Dilational Rheology of Lecithin in the Lipid Digestion Process."Journal of Oleo Science. 2021 Jul 09

• 25. [IF=2.262] Jiayi Shi et al."Ultrasonic assisted oil-in-water emulsions stabilized by flaxseed protein isolate: influence of different oils."Journal Of Dispersion Science And Technology. 2021 Feb 11

• 24. [IF=2.679] Yaping Wang et al."Preparation, In Vivo and In Vitro Evaluation, and Pharmacodynamic Study of DMY-Loaded Self-Microemulsifying Drug Delivery System."Eur J Lipid Sci Tech. 2021 Jun;123(6):2000369

• 23. [IF=3.133] Zhang Yong et al."Formulation, production, in vitro release and in vivo pharmacokinetics of cinnamaldehyde sub-micron emulsions."Pharm Dev Technol. 2020;25(6):676-685

• 22. [IF=3.571] Wenhui Lv et al."Lipo-Dipeptide as an Emulsifier: Performance and Possible Mechanism."J Agr Food Chem. 2019;67(22):6377–6386

• 21. [IF=3.638] Chunmei Wei et al."Enhanced oral bioavailability and anti-hyperuricemic activity of liquiritin via a self-nanoemulsifying drug delivery system."Journal Of The Science Of Food And Agriculture. 2021 Oct 09

• 20. [IF=4.499] Meng-Jing Teng et al."Citric acid cross-linked zein microcapsule as an efficient intestine-specific oral delivery system for lipophilic bioactive compound."J Food Eng. 2020 Sep;281:109993

• 19. [IF=4.952] Yang Liu et al."Carotenoid-enriched oil preparation and stability analysis during storage: Influence of oils’ chain length and fatty acid saturation."Lwt Food Sci Technol. 2021 Nov;151:112163

• 18. [IF=4.952] Rui-xia Li et al."Bovine serum albumin cold-set emulsion gel mediated by transglutaminase / glucono-δ-lactone coupling precursors: Fabrication, characteristics and embedding efficiency of hydrophobic bioactive components."Lwt Food Sci Technol. 2022 Jan;15

• 17. [IF=5.076] Shanyong Wang et al."Highly Stable Pickering Emulsions with Xylan Hydrate Nanocrystals."Nanomaterials-Basel. 2021 Oct;11(10):2558

• 16. [IF=5.162] Jing Han et al."Environmental stability and curcumin release properties of Pickering emulsion stabilized by chitosan/gum arabic nanoparticles."Int J Biol Macromol. 2020 Aug;157:202

• 15. [IF=5.279] Zhenya Du et al."Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions."J Agr Food Chem. 2019;67(42):11728–11740

• 14. [IF=5.396] Tong Zhao et al."Development of astaxanthin-loaded layer-by-layer emulsions: physicochemical properties and improvement of LPS-induced neuroinflammation in mice."Food Funct. 2021 Jun;12(12):5333-5350

• 13. [IF=5.678] Qijun Li et al."PEG-interpenetrated genipin-crosslinked dual-sensitive hydrogel/nanostructured lipid carrier compound formulation for topical drug administration."Artif Cell Nanomed B. 2021;49(1):345-353

• 12. [IF=5.88] Yun-shan Wei et al."A novel Pickering emulsion system as the carrier of tocopheryl acetate for its application in cosmetics."Mat Sci Eng C-Mater. 2020 Apr;109:110503

• 11. [IF=6.159] Mingming Gao et al."ApoC2 deficiency elicits severe hypertriglyceridemia and spontaneous atherosclerosis: A rodent model rescued from neonatal death."Metabolism. 2020 Aug;109:154296

• 10. [IF=7.053] Yan Tian et al."The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities."Food Hydrocolloid. 2020 Nov;108:105990

• 9. [IF=7.514] Sheng Geng et al."Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles."Food Chem. 2021 Sep;355:129660

• 8. [IF=7.514] Sheng Geng et al."Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin."Food Chem. 2021 May;343:128486

• 7. [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

• 6. [IF=9.147] Fang Zhang et al."Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/casein complexes."Food Hydrocolloid. 2021 Feb;111:106211

• 5. [IF=4.411] Bulei Sheng et al."Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions."Molecules. 2018 Feb;23(2):495

• 4. [IF=5.396] Xi Yuan et al."Enhancement of phytochemical bioaccessibility from plant-based foods using excipient emulsions: impact of lipid type on carotenoid solubilization from spinach."Food Funct. 2018 Aug;9(8):4352-4365

• 3. [IF=6.513] Ahmed Taha et al."Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate."Ultrason Sonochem. 2018 Dec;49:283

• 2. Ysw, A , et al. "A novel Pickering emulsion system as the carrier of tocopheryl acetate for its application in cosmetics." Materials Science and Engineering: C 109.

• 1. 刘涵, 袁曦, 刘晓娟,等. 赋形剂乳液粒径和油脂链长对橘子中β-胡萝卜素的物化特性及生物可给性的影响[J]. 食品工业科技, 2019, 40(013):14-22.

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 *