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• 120. [IF=8.2] Kaiyue Wang et al."Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Feb;258:128985

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• 114. [IF=8.2] Fuwei Sun et al."Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;2

• 113. [IF=8.1] Kunpeng Xiao et al."Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet."FOOD RESEARCH INTERNATIONAL.2024 Jan;175:113760

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• 107. [IF=8.2] Shi-Yong Liu et al."Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.127092

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• 101. [IF=8.2] Qiuyun Hu et al."ε-Polylysine and soybean protein isolate form nanoscale to microscale electrostatic complexes in solution: properties, interactions and as antimicrobial edible coatings on citrus."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 De

• 100. [IF=8.2] Yinjuan Cao et al."Hydroxypropyl methyl cellulose/soybean protein isolate nanoparticles incorporated broccoli leaf polyphenol to effectively improve the stability of Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Oct;250:1262

• 99. [IF=5.2] Ting-Ting Gao et al."Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate."Foods.2023 Jan;12(11):2247

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• 97. [IF=3.841] Lixia Yuan et al."Binding effects of piceatannol and oxyresveratrol on the structural and functional properties of soy protein isolate."JOURNAL OF MOLECULAR STRUCTURE.2023 Sep;1288:135805

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• 95. [IF=4.125] Bin Zhang et al."Exploration of molecular interaction between different plant proteins and 2-pentylfuran: Based on multiple spectroscopy and molecular docking."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;:

• 94. [IF=6.1] Yu Xiao et al."Insights from β-Conglycinin and Glycinin into the Mechanism of Nanoliposome–Soybean Protein Isolate Interactions."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 93. [IF=6] Bowen Jiao et al."Construction and application of the pickering emulsion stabilized by genipin-crosslinked soybean protein isolate-chitooligosaccharide nanoparticle."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;184:115019

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• 89. [IF=9.231] Jiaming Zhang et al."Influence of hemin on structure and emulsifying properties of soybean protein isolate."FOOD CHEMISTRY.2023 Sep;421:136183

• 88. [IF=9.231] Zhi Chao Song et al."Fabrication of a Novel Antioxidant Emulsifier Through Tuning the Molecular Interaction between Soy Protein Isolates and Young Apple Polyphenols."FOOD CHEMISTRY.2023 Apr;:136110

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• 78. [IF=8.025] Linlin Wang et al."Chitosan and chitosan oligosaccharide influence digestibility of whey protein isolate through electrostatic interaction."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Dec;222:1443

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• 74. [IF=6.449] Aoqi Zhang et al."Natural surfactant used as an additive in the homogenate-ultrasound-synergistic extraction of regaloside A and polysaccharides from Lilium lancifolium bulbs using Doehlert matrix design."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;188:115689

• 73. [IF=11.504] Qin Zhang et al."Incorporating chitin nanocrystal yields stronger soy protein gel: Insights into linear and nonlinear rheological behaviors by oscillatory shear tests."FOOD HYDROCOLLOIDS.2023 Feb;135:108177

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• 65. [IF=5.916] Zhirong Wang et al."Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study."Innovative Food Science & Emerging Technologies. 2022 Jun;78:103017

• 64. [IF=2.19] Bin Li et al."Microencapsulation of Roselle Anthocyanins with β-cyclodextrin and Proteins Enhances the Thermal Stability of Anthocyanins."JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2022 Apr 08

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• 60. [IF=7.514] Xunyu Song et al."Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolate."Food Chem. 2022 Aug;385:132714

• 59. [IF=6.953] Bing Cui et al."Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat."Int J Biol Macromol. 2022 May;206:481

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• 54. [IF=2.406] Song Peng et al."Biochemical characterization of two new Aspergillus niger aspartic proteases."3 Biotech. 2020 Jul;10(7):1-9

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• 39. [IF=9.147] Xingzhong Zhang et al."Edible foam based on pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization."Food Hydrocolloid. 2020 Mar;100:105440

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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 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *