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尼罗红

    
BR,98%

Nile Red

源叶
S19279 一键复制产品信息
7385-67-3
C20H18N2O2
318.37
MFCD00011639
尼罗丝
货号 规格 价格 上海 北京 珠海 武汉 购买数量
S19279-100mg
BR,98%

¥240.00

>10 >10 10 -
S19279-500mg
BR,98%

¥550.00

5 3 3 2
S19279-1g
BR,98%

¥720.00

>10 3 2 -
S19279-5g
BR,98%

¥1980.00

1 - - -
S19279-25g
BR,98%

¥6000.00

货期:2-3天 - - -
产品介绍 参考文献(225篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: O=C1C2=CC=CC=C2C3=NC4=CC=C(N(CC)CC)C=C4OC3=C1
熔点: 203-205℃
溶解性: Soluble  in  water  (Partly  miscible),  and  methanol  (1  mg/ml).
敏感性: 对光敏感
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(225篇)

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Hashim et al."A hurdle strategy to develop sugarcane wax-based O/W emulsion for enhancing the functionality of Carboxymethyl cellulose sustainable packaging film."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Jan;:150217 211. [IF=9.8] Jiao Yu et al."W1/O/W2 emulsion gels stabilized by genipin-crosslinked chitosan/protein conjugates: Unveiling the impact of protein structure on their hierarchical microstructure, rheology, and controlled release of phycocyanin and astaxanthin."FOOD CHEMI￿웿 210. [IF=9.8] Naymul Karim et al."Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostin."FOOD CHEMISTRY.2026 Jan;:148148 209. [IF=12.4] Xue Li et al."Enhanced stability of bicontinuous bigels based on rapid in situ rapid conjugation of deacetylated chitosan and citral."FOOD HYDROCOLLOIDS.2026 Jun;175:112447 208. [IF=3.4] Yan Wang et al."Development and Characterization of Carvacrol Nanoemulsions Stabilized by Bovine Serum Albumin-Chitooligosaccharide Complexes."JOURNAL OF FOOD SCIENCE.2025 Nov;90(11):e70702 207. [IF=8.3] Yunheng Li et al."Novel dual AMPK/NRF2 activation by leucocyanidin from Hawthorn (Crataegus) for mitochondria repair-Targeted therapy of hepatic steatosis."PHYTOMEDICINE.2025 Nov;:157614 206. [IF=9.8] Ramy M. Khoder et al."Food byproduct-derived as sustainable nano-stabilizers for Pickering emulsions influenced by macronutrient composition."FOOD CHEMISTRY.2026 Jan;498:147215 205. [IF=9.8] Xu Zhang et al."Zein/ferulic acid/sodium alginate ternary nanoparticles: characterization and application in stable Pickering emulsions."FOOD CHEMISTRY.2025 Dec;497:147010 204. [IF=3.9] Yubo Cao et al."Soy Protein Isolate/Tremella Fuciformis Polysaccharide Complex-Stabilized High Internal Phase Pickering Emulsions: Andrographolide Delivery, Digestive Behavior, and 3D Printability."LANGMUIR.2025;XXXX(XXX):XXX-XXX 203. [IF=5.4] Fen Zheng et al."Smart Dual-Targeted NRP-1/CAIX Nanoparticles with Sequential pH/ROS Responsiveness Overcome Tumor Microenvironment Barriers for Enhanced Penetration and Antitumor Efficacy."BIOMACROMOLECULES.2025;XXXX(XXX):XXX-XXX 202. [IF=6.3] Siyu Chen et al."Integrated in vitro and in vivo omics analyses reveal lipid homeostasis disruption induced by widely used antimicrobial agent zinc pyrithione."Journal of Environmental Sciences.2025 Oct;: 201. [IF=6.4] Junxia Gao et al."A novel self-assembled galactose/polysuccinimide-coated hydroxyapatite nanocarriers for targeted hepatic doxorubicin delivery."International Journal of Pharmaceutics-X.2025 Oct;:100431 200. [IF=8.2] Yulian Zhu et al."Morphology-regulated millet bran nanocellulose-zein nanoparticles complexes: stabilization of Pickering emulsions and β-carotene delivery."Food Chemistry-X.2025 Oct;31:103136 199. [IF=13.2] Yi Yuan et al."Food-grade Pickering emulsions for dual-targeted delivery of dietary bioactives to the colon and inflamed sites: A synergistic strategy for alleviating ulcerative colitis."CHEMICAL ENGINEERING JOURNAL.2025 Nov;524:169772 198. [IF=5.3] Zhiqin Wu et al."Improvement of Gel Properties of Nemipterus virgatus Myofibrillar Protein Emulsion Gels by Curdlan: Development and Application to Emulsified Surimi."Gels.2025 Sep;11(9):753 197. [IF=26.8] Zhennan Qiu et al."Consecutive Hybrid Bioprinting of Microfiber-Reinforced Living Muscle Constructs with Highly-Aligned Cellular Organizations."ADVANCED MATERIALS.2025 Sep;:e10222 196. [IF=5.4] Youyun Liu et al."Ludwigia adscendens (L.) Hara Extract Inhibits Sebum Overproduction and Improves Sebaceous Gland Function via the PPARγ/LXRα/SREBP1 Pathway."JOURNAL OF ETHNOPHARMACOLOGY.2025 Aug;:120416 195. [IF=5.8] Peixuan Tan et al."Preparation and optimization of pickering emulsion stabilized by organosilane-modified palygorskite to encapsulate natural colorants for cosmetic application."APPLIED CLAY SCIENCE.2025 Nov;276:107954 194. [IF=7.2] Yuxin Xiong et al."Natural nano-fish bone as novel Pickering stabilizers: The emulsifying property."Journal of Future Foods.2025 Aug;: 193. [IF=8.5] Chunxiu Liu et al."Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption mediated by kidney bean protein microgels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;:146786 192. [IF=9.8] Yulian Zhu et al."Morphology-regulated stabilization mechanisms of complexes involving nanocellulose and zein nanoparticles in O/W and W1/O/W2 emulsions: Interfacial property and network formation."FOOD CHEMISTRY.2025 Aug;:145966 191. [IF=5.4] Youyun Liu et al."Ludwigia adscendens (L.) Hara Extract Inhibits Sebum Overproduction and Improves Sebaceous Gland Function via the PPARγ/LXRα/SREBP1 Pathway."JOURNAL OF ETHNOPHARMACOLOGY.2025 Aug;:120416 190. [IF=5.8] Peixuan Tan et al."Preparation and optimization of pickering emulsion stabilized by organosilane-modified palygorskite to encapsulate natural colorants for cosmetic application."APPLIED CLAY SCIENCE.2025 Nov;276:107954 189. [IF=7.2] Yuxin Xiong et al."Natural nano-fish bone as novel Pickering stabilizers: The emulsifying property."Journal of Future Foods.2025 Aug;: 188. [IF=8.5] Chunxiu Liu et al."Comparing high-oleic and low-oleic oils for fat-reduced plant-based whipped creams: Interfacial protein adsorption mediated by kidney bean protein microgels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Aug;:146786 187. [IF=9.8] Yulian Zhu et al."Morphology-regulated stabilization mechanisms of complexes involving nanocellulose and zein nanoparticles in O/W and W1/O/W2 emulsions: Interfacial property and network formation."FOOD CHEMISTRY.2025 Aug;:145966 186. [IF=3.5] Yingqian Su et al."Fabrication of sodium alginate gel beads encapsulating microcapsules via TGase-catalyzed crosslinking of gelatin in the outer aqueous phase of probiotics-loaded W/O/W emulsions."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2025 Jul;: 185. [IF=5.1] Shengqi Mei et al."Dihydromyricetin/Protein Pickering Emulsions: Interfacial Behavior, Rheology, and In Vitro Bioaccessibility."Foods.2025 Jan;14(14):2520 184. [IF=5.9] Muyan Ma et al."Effect of layered grinding on the distribution and binding forms of protein and polyphenols in highland barley bran."Food Bioscience.2025 Sep;71:107322 183. [IF=12.5] Shanglin Li et al."Surface soft patch-mediated supramolecular co-assembly of lysozyme/konjac glucomannan with optimized antimicrobial performance."CARBOHYDRATE POLYMERS.2025 Nov;368:124072 182. [IF=12.9] Tiantian An et al."EGCG-Releasing Nanofibrous Scaffold Enhances Wound Healing via γδ T Cells Modulation."BIOMATERIALS.2025 Jul;:123543 181. [IF=13.1] Wei Wenping et al."CARF-dependent preferential RNA cleavage by Csm6 increases drug susceptibility of mycobacteria."NUCLEIC ACIDS RESEARCH.2025 Jul;53(12): 180. [IF=5.4] Dongxuan Liu et al."Nanomedicine with Stepwise Targeting of GGT/CAIX Relay to Potentiate Transcytosis and Antitumor Efficacy."BIOMACROMOLECULES.2025;XXXX(XXX):XXX-XXX 179. [IF=8] Ren Li et al."High internal phase emulsion system for curcumin delivery co-constructed by wheat gluten amyloid fibrils and Lycium barbarum polysaccharide."FOOD RESEARCH INTERNATIONAL.2025 Jun;:116761 178. [IF=8.5] Rong Huang et al."High internal phase Pickering emulsion stabilized by bovine serum albumin amyloid-like fibril/gum arabic electrostatic complex as potential delivery vehicles for lycopene."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;:1450 177. [IF=9.8] Xiang Li et al."Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions."FOOD CHEMISTRY.2025 Nov;4 176. [IF=11.3] Hongyu Zhu et al."Unraveling the impact of polystyrene microplastics with varying particle sizes and concentrations on lipid in vitro digestion and ex vivo absorption."JOURNAL OF HAZARDOUS MATERIALS.2025 Jun;:138821 175. [IF=6.2] Run Liu et al."Novel Immobilized Enzyme System Using Hydrophobic Dendritic Mesoporous Silica Nanospheres for Efficient Flavor Ester Production."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 174. [IF=6.6] Yang Liu et al."Sodium caseinate-sucrose ester based delivery system for carotenoids from Lycium barbarum L:Fabrication, characterization and formation mechanism of high internal phase emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jun;225:117910 173. [IF=6.7] Taoqing He et al."Carbonic Anhydrase-Integrated Silk Hydrogels for Efficient Microalgae Growth and Carbon Fixation."ACS ES&T Engineering.2025;XXXX(XXX):XXX-XXX 172. [IF=8.2] Cheng Qu et al."Comparative study on structural characterization, physicochemical properties, and in vitro probiotic activities of resistant starch from different varieties of Euryale ferox."Food Chemistry-X.2025 May;28:102572 171. [IF=8.5] Limeng Wang et al."Insights into the comprehensive structural characterization of fish oil-modified starch and its influence on surimi product quality."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;314:144465 170. [IF=8.5] Miaomiao Han et al."Enhancement of stability and controlled release of phycocyanin via W1/O/W2 double emulsions prepared with propylene glycol alginate and whey protein isolate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jun;313:144238 169. [IF=9.8] Chen-long Hou et al."Application potential of submicron-sized bamboo cellulose as natural Pickering emulsion stabilizers: Structural properties and stabilization mechanisms."FOOD CHEMISTRY.2025 Oct;489:144946 168. [IF=7.7] Jiahui Wang et al."Free-radical-induced grafting of rice starch with gallic acid and evaluation of the reaction products' ability to stabilize Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;:136294 167. [IF=6] Haoyu Zhou et al."Evaluating structural properties and stable sustained release mechanism of ω-3 fatty acid enriched microcapsules prepared with multi-component composite wall materials."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;210:116896 166. [IF=3.5] Lili Liu et al."Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism."FOOD AND BIOPRODUCTS PROCESSING.2024 Dec;148:464 165. [IF=7.7] Lan Liu et al."Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Dec;283:137 164. [IF=8.5] Zengliu Song et al."Enhancing supersaturation maintenance of hydrophobic ingredients using nanostructured lipid carriers: The role of solid lipid type and level."FOOD CHEMISTRY.2025 Feb;465:142057 163. [IF=8.5] Yuqing Ren et al."Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes."FOOD CHEMISTRY.2024 Nov;:1420 162. [IF=5.6] Dan Cai et al."Cellulose nanocrystals from rice bran as excellent emulsifiers for independently stabilizing Pickering emulsions."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120098 161. [IF=8.5] Shanglin Li et al."Assembly mechanism of egg white protein-carboxymethyl cellulose based on surface patch binding effect: Interfacial complexation regulates high internal phase emulsion stability."FOOD CHEMISTRY.2025 Mar;467:142277 160. [IF=10.7] Hong Li et al."Pickering high internal phase emulsions stabilized by soy protein isolate/κ-carrageenan complex for enhanced stability, bioavailability, and absorption mechanisms of nobiletin."CARBOHYDRATE POLYMERS.2025 Mar;351:123117 159. 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[IF=8.1] Wenting Li et al."Exploiting an outdoor Pickering plate reactor for photocatalytic wastewater purification and high-value chemicals recovery under sunlight."SEPARATION AND PURIFICATION TECHNOLOGY.2025 Jul;361:131354 154. [IF=7] Ying Song et al."Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties."FOOD RESEARCH INTERNATIONAL.2025 Feb;201:115614 153. [IF=3.5] Shiyi An et al."Transglutaminase modifies peony seed protein isolate stabilized oil-in-water emulsions: Preparation, characterization and application as β-carotene delivery system."FOOD AND BIOPRODUCTS PROCESSING.2025 Jan;: 152. [IF=11] Yanmei Deng et al."Preparation and Characteristics of TEMPO-oxidized Bamboo Shoot Nanofibers Based Bigels System and Steady Delivery of Lactobacillus plantarum."FOOD HYDROCOLLOIDS.2025 Jan;:111057 151. [IF=7.7] Xianling Wei et al."Fabrication and characterization of emulsion stabilized by tannic acid/soluble potato starch complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;298:139904 150. [IF=5.1] Chen Gao et al."Preparation of Morchella esculenta protein and its preventive effect on nonalcoholic fatty liver disease in mice."Food & Function.2025 Jan;: 149. [IF=8.5] Zihao Wei et al."Oleogel-based Pickering emulsions stabilized by pea protein isolate aggregates with different morphologies: Curcumin protection and microencapsulation."FOOD CHEMISTRY.2025 May;473:143108 148. [IF=6.1] Chenhui Zhao et al."The 1-acylglycerol-3-phosphate acyltransferase Slc1 is required to regulate mitochondria and lipid droplets."MICROBIOLOGICAL RESEARCH.2025 Apr;293:128080 147. [IF=7.7] Lijun Shao et al."The emulsifying capacity and mechanism of Thesium chinense Turcz. Polysaccharides based on synergistic effect of insoluble and soluble fractions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:140545 146. [IF=3.1] Sanwa Wei et al."Effects of industrial-scale, ultrahigh-pressure microfluidizer on microorganisms, active proteins, physical properties, and lipids of cow’s milk."INTERNATIONAL DAIRY JOURNAL.2025 Jun;165:106205 145. [IF=11] Renyuan Wang et al."Fibrinogen hydrolysate-carrageenan hydrogels filled with carboxymethyl chitosan-cinnamaldehyde: Insights of the interaction mechanism, structure, stability and antibacterial capacity."FOOD HYDROCOLLOIDS.2025 Feb;:111219 144. [IF=7.7] Yiding Yu et al."Assembly complexes of egg yolk low-density lipoprotein and Auricularia auricula polysaccharide stabilized high internal phase Pickering emulsions: Insights into the stabilization mechanism via fluid-fluid interaction between water and oil 143. 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[IF=7.7] Sisi Wu et al."Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;279:135379 130. [IF=8.5] Zehui Qiu et al."Comparison of in vitro digestive characteristics of proteins from different sources in simulated elderly gastrointestinal conditions."FOOD CHEMISTRY.2025 Jan;463:141299 129. [IF=3.3] Guiyuan Xiang et al."Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat-moisture treatment."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 128. [IF=4.7] Zhe Yu et al."Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate–High-Methoxyl Pectin Complex."Foods.2024 Jul; 13(13): 2159 127. [IF=6] Yuxin Jiang et al."Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Aug;205:116563 126. [IF=7.7] Guanghui Shen et al."Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;277:134100 125. [IF=7.7] Can Zhang et al."High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jul;:133778 124. [IF=8.2] Weiqing Yang et al."One-stop quantification of microplastics and nanoparticles based on meniscus self-assembly technology."SCIENCE OF THE TOTAL ENVIRONMENT.2024 Nov;949:174946 123. [IF=8.5] Yu Wang et al."Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein."FOOD CHEMISTRY.2024 Jul;:140386 122. [IF=3.5] Guangqiang Wei et al."Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces."JOURNAL OF DAIRY SCIENCE".2024 May;: 121. [IF=5.9] Wei Liang et al."Assembly mechanism of glycosylated soybean protein isolate-chitosan nanocomposite particles and its Pickering emulsion construction for stabilization of Alpinia galanga essential oil: A mechanistic investigation."INDUSTRIAL CROPS AND PROD 120. [IF=8.2] Mengzhen Han et al."Layer-by-layer coated probiotics with chitosan and liposomes exhibit enhanced therapeutic effects for DSS-induced colitis in mice."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Jun;269:132063 119. [IF=5.2] Zihao Wei et al."Ovotransferrin Fibril—Gum Arabic Complexes as Stabilizers for Oleogel-in-Water Pickering Emulsions: Formation Mechanism, Physicochemical Properties, and Curcumin Delivery."Foods".2024 Jan;13(9):1323 118. [IF=8.8] Wudan Cai et al."Effect of ultrasound assisted H2O2/Vc treatment on the hyperbranched Lignosus rhinocerotis polysaccharide: Structures, hydrophobic microdomains, and antitumor activity."FOOD CHEMISTRY".2024 Aug;450:139338 117. [IF=10.7] Xuemin Wang et al."Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength."FOOD HYDROCOLLOIDS".2024 Sep;154:110117 116. [IF=16.6] Deng Zhiwen et al."Targeting dysregulated phago-/auto-lysosomes in Sertoli cells to ameliorate late-onset hypogonadism."Nature Aging".2024 Apr;:1-17 115. [IF=4.4] Zihong Ma et al."Effects of freezing on the gelation behaviors of liquid egg yolks affected by saccharides: thermal behaviors and rheological and structural changes."POULTRY SCIENCE".2024 Jun;103:103657 114. [IF=8.2] Hong Feng et al."Potato starch/naringenin complexes for high-stability Pickering emulsions: Structure, properties, and emulsion stabilization mechanism."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;264:130597 113. [IF=4.6] Ting Zhang et al."Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics."MOLECULES".2024 Jan;29(3):743 112. [IF=5.2] Kuimin Yang et al."Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling."Foods".2024 Jan;13(4):624 111. [IF=6.6] Pan-Pan Tang et al."Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification."Innovative Food Science & Emerging Technologies".2024 Mar;92:103602 110. [IF=8] Chen Sun et al."Topical Ophthalmic Liposomes Dual-Modified with Penetratin and Hyaluronic Acid for the Noninvasive Treatment of Neovascular Age-Related Macular Degeneration."International Journal of Nanomedicine.10.2147/IJN.S446425 109. [IF=8.8] Yang Chen et al."The role of fat content in coconut milk: Stability and digestive properties."FOOD CHEMISTRY".2024 Jul;446:138900 108. [IF=10.7] Yi Li et al."A pH-sensitive W/O/W emulsion-bound carboxymethyl chitosan-alginate hydrogel bead system through the Maillard reaction for probiotics intestine-targeted delivery."FOOD HYDROCOLLOIDS".2024 Aug;153:109956 107. 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