源叶
S22634
一键复制产品信息
1445-19-8
C16H12NNaO3S
321.33
MFCD00054279
N-苯基-1-萘胺-8-磺酸钠;苯基周位酸钠盐;苯基周位酸钠;ANS-NA(=8-苯胺基-1-萘磺酸钠)[疏水荧光探针];Phenylperi Acid Sodium Salt;N-Phenyl-1-Naphthylamine-8-Sulfonic Acid Sodium Salt;Sodium 8-Anilino-1-Naphthalenesulfonate;8-(Ph;
8-苯胺基-1-萘磺酸钠 ≥97%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S22634-200mg |
≥97% | ￥80.00 |
1 | 1 | - | 4 | - |
|
S22634-1g |
≥97% | ￥230.00 |
3 | - | - | 3 | - |
|
S22634-5g |
≥97% | ￥640.00 |
4 | - | - | - | - |
|
S22634-25g |
≥97% | ￥1250.00 |
2 | - | - | - | - |
|
产品介绍
| SMILES： | [Na+].[O-]S(=O)(=O)C1=C2C(NC3=CC=CC=C3)=CC=CC2=CC=C1 |
|---|---|
| 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(19篇)
19. [IF=4.1] Li Mengyuan, et al. "Spray Dried Lysozyme Microspheres: Morphological Evolution and Enzymatic Activity Retention"PHARMACEUTICAL RESEARCH, 2026 Jun;:1-16
18. [IF=13.8] Jiaxin Gong, et al. "Mechanistic insights into rice protein amyloid fibrillation: Disentangling the effects of acidification, heating, and ethanol"FOOD HYDROCOLLOIDS, 2027 Jan;182:113075
17. [IF=12.4] Qingqing Liu, et al. "Regulating structural rigidity to enhance functional performance: Cooperative chemical unfolding and physical disruption in yeast protein"FOOD HYDROCOLLOIDS, 2026 Sep;178:112710
16. [IF=6.2] Weizhe Wang, et al. "Dairy-Derived Aroma Release Modulated by Oral Mucin: In Vitro Study Insights from Multispectral, Computational Modeling, and Machine Learning"JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2026-04-03
15. [IF=7.8] Li Jinying et al."Ultrasound-high pressure combined treatment effects on structure and physicochemical properties of soybean protein isolate."npj Science of Food.2025 Dec;:
14. [IF=8.5] Tiantong Lan et al."Effect of pH values and addition sequences on the structure and emulsifying properties of soy protein isolate-lecithin-epigallocatechin gallate ternary complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2026 Feb;344:150559
13. [IF=5.9] Ziyi Zhao et al."Comparative study on the in vitro digestion characteristics and cholesterol-lowering function of soybean protein isolate and three storage proteins."Food Bioscience.2025 Nov;:107931
12. [IF=4.3] Yan Cheng et al."Untargeted Headspace Fingerprinting and Targeted Characterization to Reveal High-Intensity Ultrasonication Effects on the Volatilome Evolution of Milk Suspensions."ACS Omega.2025;XXXX(XXX):XXX-XXX
11. [IF=12.4] Bingjie Hu et al."Modulating mechanisms of pea protein fibrils on the interfacial distribution of diacylglycerol and structural rigidity of emulsion gel."FOOD HYDROCOLLOIDS.2025 Oct;:112152
10. [IF=6] Hui-Hui Gao et al."Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Oct;:115484
9. [IF=8.4] Shizhang Yan et al."Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics."ULTRASONICS SONOCHEMISTRY.2023 Nov;100:106645
8. [IF=8.8] Xin Qi et al."Proteolysis improves the foaming properties of rice protein fibrils: Structure, physicochemical properties changes, and application in angel food cake."FOOD CHEMISTRY.2024 Mar;437:137765
7. [IF=10.7] Chaohua Zhang et al."Molecular interaction of soybean protein and piperine by computational docking analyses."FOOD HYDROCOLLOIDS.2023 Aug;:109249
6. [IF=10.7] Ning Li et al."Mechanism of interaction between astaxanthin and soy protein fibrils: Effects on complexes structure, rheological properties and bioaccessibility."FOOD HYDROCOLLOIDS.2023 Aug;:109227
5. [IF=5.318] Hong Sun et al."Characterization and comparison of structure, thermal and functional characteristics of various commercial pea proteins."Food Bioscience.2023 Jun;53:102740
4. [IF=6.203] Yilin Zhao et al."Study on properties of TGase-induced pea protein–zein complex gels."JOURNAL OF FOOD ENGINEERING.2023 Oct;354:111578
3. [IF=7.425] Yigang Ma et al."Effects of high-pressure homogenization on the physicochemical, foaming, and emulsifying properties of chickpea protein."FOOD RESEARCH INTERNATIONAL.2023 Aug;170:112986
2. [IF=5.561] Meixiang Yao et al."Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions."Foods.2023 Jan;12(5):1068
1. [IF=2.19] Wei Jiang et al."Effects of heat treatment on structural and functional properties of velvet antler polypeptides."J Food Process Pres. 2021 Jun;45(6):e15490
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危险品化学品经营许可证（不带存储）
营业执照(三证合一)