植物凝胶 高酰基
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S24793-100g |
高酰基 | ￥360.00 |
4 | 7 | 1 | 4 | 1 |
|
S24793-500g |
高酰基 | ￥950.00 |
6 | 3 | 4 | - | - |
|
S24793-1kg |
高酰基 | ￥1500.00 |
5 | - | 2 | - | - |
|
产品介绍
| SMILES： | FC1C=C(C=C(C=1)C1C=CC=CC=1C#N)F |
|---|---|
| 储存条件： | RT |
| 用途： | 高酰基的只适合食品或化妆品增稠剂等应用，不能成胶做组织细胞培养用 |
| 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(14篇)
14. [IF=8.5] Man Wu, et al. "SPI/HG composite microgels with tunable structure and rheological properties for semi-solid foods"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Feb;347:150682
13. [IF=11.3] Yunxiang Xu, et al. "Three-Dimensional Burrowing Behavior of Earthworms for Ecotoxicological Studies"ENVIRONMENTAL SCIENCE & TECHNOLOGY, 2026-03-04
12. [IF=9.8] Peiqin Cao et al."Preparation and characterization of a starch-based active packaging with pH-sensitive release via tea tree essential oil loaded in a covalent organic framework."FOOD CHEMISTRY.2025 May;:144643
11. [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
10. [IF=6] Tianzhu Guan et al."Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing inks in nutritional and textural customization for dysphagia diets: Printing mechanism, improved bioactivity and in vitro bioaccessibility."LWT-FOOD SCIE
9. [IF=7.7] Pin Gong et al."Effect of ultrasound synergistic pH shift modification treatment on Hericium erinaceus protein structure and its application in 3D printing."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Mar;295:139562
8. [IF=7.7] Haizhu Ma et al."Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:140067
7. [IF=3.9] Yi-Fan Liu et al."Gelling and reducing agents are potential carbon and energy sources in culturing of anaerobic microorganisms."APPLIED AND ENVIRONMENTAL MICROBIOLOGY.
6. [IF=7.7] Zhiyu Dai et al."Accelerated rapeseed germination and robust root growth facilitated by porous carbon within gellan gum hydrogel beads."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;305:141337
5. [IF=10.7] Yinjuan Cao et al."Smart carrageenan/carboxymethyl cellulose films combined with zein/gellan gum microcapsules encapsulated by composite anthocyanins for chilled beef freshness monitoring."FOOD HYDROCOLLOIDS".2024 Aug;153:110059
4. [IF=9.231] Xinsheng Qin et al."Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery."FOOD CHEMISTRY.2023 Mar;404:134513
3. [IF=6.449] Haoyu Jian et al."Immobilization of lager yeast by hydrocolloids as supporting matrix for improving fermentation performance of high gravity brewing."INDUSTRIAL CROPS AND PRODUCTS.2022 Nov;187:115340
2. [IF=6.953] Anqi Li et al."Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems."Int J Biol Macromol. 2020 May;151:257
1. [IF=6.953] Xi Yang et al."Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions."Int J Biol Macromol. 2019 Jun;131:959
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