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干酪素钠

    
BR,90%

Casein Na salt

源叶
S12003 一键复制产品信息
9005-46-3
酪蛋白酸钠;酪蛋白钠盐
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S12003-25g
BR,90%

¥38.00

>10 3 1 3 2
S12003-100g
BR,90%

¥86.00

1 5 2 6 1
S12003-500g
BR,90%

¥224.00

>10 - 3 4 4
产品介绍 参考文献(30篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

外观: 粉末
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(30篇)

25. [IF=9.8] Mao-Cheng Sun et al."Structure-function modulation of sodium caseinate: Insights from non-covalent reuterin binding."FOOD CHEMISTRY.2025 Nov;493:146051 24. [IF=6.6] Xiaoyao Du et al."Effects of pH-shifting and ultrasonication on the structure, surface characteristics, and emulsifying properties of co-dispersions containing pea protein and sodium caseinate."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Sep;231:118400 23. [IF=6.6] Ke Yan et al."Development and stability assessment of Arachidonic acid nanoemulsions stabilized by sodium caseinate-gum arabic complexes."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;229:118170 22. [IF=9.8] Meng-Qi Liu et al."Identification of natural food-derived emulsifiers using QSAR and machine learning: Application in dairy emulsions."FOOD CHEMISTRY.2025 Jun;:145260 21. [IF=9.8] Qin Chen et al."Composite lemon/ginger essential oil emulsion based on pectin and sodium caseinate: Preparation, properties, and application in fresh-cut carrots preservation."FOOD CHEMISTRY.2025 Jun;:145236 20. [IF=11] Donghui Li et al."Universality of in situ interfacial aldehyde-protein Schiff-based reaction in the construction of protein-stabilized emulsions: Formation, interfacial properties and digestion behavior."FOOD HYDROCOLLOIDS.2025 May;162:110979 19. [IF=7.7] Ning Ma et al."Sodium caseinate‑sodium alginate binary complex stabilized W1/O/W2 emulsion gels loaded with proanthocyanidins from Aronia melanocarpa (Michx.) Elliott: Formation, structure, stability, in vitro gastrointestinal digestion."INTERNATIONAL JOU 18. [IF=8.5] Xinghui Wu et al."Effect of emulsifier type on camellia oil-based nanostructured lipid carriers for delivery of curcumin."FOOD CHEMISTRY.2025 Apr;:144193 17. [IF=5.2] Dan-Dan Yan et al."Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions."Foods".2024 Jan;13(11):1667 16. [IF=8.8] Hongtao Zhu et al."Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability."FOOD CHEMISTRY".2024 Sep;451:139441 15. [IF=4.1] Xiefei Li et al."Preparation and characterization of zein–caseinate–pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel."JOURNAL OF THE SCIENCE OF FO 14. [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 13. [IF=5.2] Yumeng Tian et al."Improved antioxidant activities of edible films by curcumin-containing with zein/polysaccharide."Food Bioscience.2023 Dec;:103538 12. [IF=8.8] Huimin Zhang et al."Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles."FOOD CHEMISTRY.2024 May;439:138150 11. [IF=8.2] Jingyi Mu et al."Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability."INTERNATIONAL JOURNAL OF BIOLOGIC 10. [IF=6.1] Jinyan Yang et al."Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentration."Food Chemistry-X.2023 Dec;20:100909 9. [IF=11.504] Xiaoyao Du et al."Production of soluble pea protein/sodium caseinate co-dispersions using ultrasonication and their acid coagulation properties."FOOD HYDROCOLLOIDS.2023 May;139:108562 8. [IF=9.231] Hongtao Zhu et al."Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage."FOOD CHEMISTRY.2023 May;407:135168 7. [IF=10.723] Rongyi Mu et al."Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content."CARBOHYDRATE POLYMERS.2023 Feb;301:120293 6. [IF=4.374] Feiyang Wu et al."Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules."International Journal Of Dairy Technology. 2022 M 5. [IF=6.165] Qing Li et al."Revealing the effects of multi-scale molecules on α-linolenic acid-loaded W1/O/W2 microemulsion: A combined study from physical properties, antioxidant capacity and in vitro release kinetics."J Mol Liq. 2020 Apr;303:112675 4. [IF=7.514] Xuemei Zhu et al."Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion."Food Chem. 2021 Jun;346:128918 3. [IF=9.147] Peiyuan Li et al."Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study."Food Hydrocolloid. 2021 Sep;118:106792 2. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265 1. Ren, Jing-Nan, et al. "Extraction of orange pectin based on the interaction between sodium caseinate and pectin." Food chemistry 283 (2019): 265-274.https://doi.org/10.1016/j.foodchem.2019.01.046

质检证书(COA)

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批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

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