首页
订购/客服:400-666-5481

黄原胶

    
BR

Xanthan gum

源叶
S30551 一键复制产品信息
11138-66-2
黄原胶(11138-66-2)
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S30551-100g
BR

¥40.00

>10 8 7 6 2
S30551-500g
BR

¥150.00

>10 5 >10 10 2
S30551-500g*20
BR

¥2400.00

2 - - - -

产品介绍

黄原胶是以甘兰黑腐病黄单胞菌(Xanthomonas campestris)为产生菌,以淀粉质为主要原料,经特定的生物发酵并经提纯、干燥、粉碎而成的黄原胶。产品是聚合物,没有固定的分子式和分子量。

外观: 黄色粉末
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(97篇)

92. [IF=7.2] You-Ke Wang, et al. "Effects of polysaccharide charge characteristics and molecular architectures on the gel properties and in vitro digestibility of heat-induced sesame protein gels"Journal of Agriculture and Food Research, 2026 Jul;29:103101 91. [IF=8.2] Yanan Yang, et al. "Polysaccharides reinforced sesame oil body interface as 3D printing inks for dysphagia food: focusing on structural characteristics and rheological properties"Food Chemistry-X, 2026 Feb;:103711 90. [IF=8.2] Wei Xu, et al. "Development of functional cheese sticks using konjac glucomannan: regulated pickering double emulsions under different heat treatments"Food Chemistry-X, 2026 Feb;34:103638 89. [IF=5.1] Xiaomeng Li, et al. "Oleogels Based on Chickpea Protein Fractions–Xanthan Gum Complexes: Preparation and Characterization"Foods, 2026 Mar;15(5) 88. [IF=9.8] Ningxiang Yu, et al. "Transglutaminase-mediated cross-linking in Torreya grandis protein bigels: Optimization of oleogel-to-hydrogel ratios for enhanced gel properties"FOOD CHEMISTRY, 2026 Mar;:149005 87. [IF=12.4] Xin Jiang, et al. "Polysaccharide-induced Hypophthalmichthys molitrix surimi gel for controlling fishy smell release: Sensory, HS-GC-IMS, HS-SPME-GC-MS screening and textural characteristics"FOOD HYDROCOLLOIDS, 2026 Sep;178:112672 86. [IF=5.1] Linjing Huang, et al. "Structure–Function Modulation of Antarctic Krill Protein via Maillard Glycosylation with Mono- and Polysaccharides"Foods, 2026 Apr;15(9):1497 85. [IF=8.8] Qianyang Zhang, et al. "The alleviative effect of protein-polysaccharide complex coacervation microcapsules on loperamide-induced constipation in mice"FOOD RESEARCH INTERNATIONAL, 2026 May;:119542 84. [IF=8] Qihong Jiang et al."Interface synergy in aqueous Pickering foams: Effects of food gums and sodium Caseinate on the interfacial properties of fat crystal."FOOD RESEARCH INTERNATIONAL.2026 Apr;229:118472 83. [IF=8.5] Meigui Huang et al."High internal phase emulsions fabricated by sonochemically induced cross-linking of pecan protein and xanthan gum: a novel carrier for improving β-carotene stability and bioaccessibility."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECU 82. [IF=9.8] Qiao Wu et al."An intelligent bilayer film incorporating anthocyanin sensitized TiO2 and salicylic acid with ethylene scavenging and antibacterial properties for perishable food preservation."FOOD CHEMISTRY.2026 Jan;498:147117 81. [IF=5.1] Lihua Zhang et al."Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template."Foods.2025 Jan;14(21):3610 80. [IF=7.2] Weiyun Liang et al."Sr2+ and Cs+ removal by xanthan gum-modified bentonite: Adsorption performance and mechanisms."Journal of Environmental Chemical Engineering.2025 Dec;13:119770 79. [IF=8] Jianling Feng et al."Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117274 78. [IF=8] Jianling Feng et al."Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117274 77. [IF=6.6] Lihua Zhang et al."Studies of freeze-thaw treatment on the mechanical properties of konjac glucomannan/κ-carrageenan-based Pickering emulsion gel."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;229:118245 76. [IF=12.4] Shanan Chen et al."Application of microgels as fat replacers and polyphenol carriers in cheddar cheese."FOOD HYDROCOLLOIDS.2026 Mar;171:111808 75. [IF=8] Wei Xu et al."Fabrication and characterization of epigallocatechin gallate and β-carotene co-encapsulated Pickering double emulsions stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan."FOOD RESEARCH INTERNATIONAL.2025 Jun;:116923 74. [IF=8.2] Juan Yue et al."Self-Healing Injectable Double Cross-Linked Hydrogels and Oriented Network-Structured Aerogels as Foodborne Macromolecular Wound Healing Systems."ACS Applied Materials & Interfaces.2025;17(27):38930–38946 73. [IF=12.4] Zhuying Wang et al."Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia."FOOD HYDROCOLLOIDS.2025 Dec;168:111481 72. [IF=11] Qiuyu Wang et al."The fabrication, microstructure,rheological properties and interactions of soft solid oleogels of hazelnut oil body."FOOD HYDROCOLLOIDS.2024 Oct;:110711 71. [IF=3.3] Huimin Zhang et al."Enhancing stability and physiological activity of Aronia melanocarpa L. anthocyanin by polysaccharides."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Dec;: 70. [IF=5.4] Siqi Chen et al."Unilateral antibacterial Janus hydrogel hemostatic dressing prepared by the dragging effect of a brush."COLLOIDS AND SURFACES B-BIOINTERFACES.2025 Mar;247:114453 69. [IF=4.7] Yongpeng Yin et al."Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene."Foods.2025 Jan;14(1):98 68. [IF=2.6] Li Zemin et al."Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 Jan;: 67. [IF=7.7] Lihua Zhang et al."Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Jan;:140094 66. [IF=2.6] Shengnan Li et al."Investigation of the Stability and Bioaccessibility of β-Carotene Encapsulated in Emulsion Gels with Nonspherical Droplets."ACS Food Science & Technology.2025;XXXX(XXX):XXX-XXX 65. [IF=3.7] Mengyang Sun et al."Efficient Double-Layer Evaporators with Adjustable Pores for Sustainable Solar Evaporation."LANGMUIR.2025;XXXX(XXX):XXX-XXX 64. [IF=8.5] Yabo Dong et al."Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior."FOOD CHEMISTRY.2025 May;475:143263 63. [IF=4.1] Jiaqi Wen et al."Optimization of the Fermentation and Preparation of the Wettable Powder Formulation of Bacillus velezensis F0b."Microorganisms.2025 Mar;13(3):560 62. [IF=11] Jiaru Lin et al."Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels."FOOD HYDROCOLLOIDS.2025 Mar;:111337 61. [IF=4.7] Jingru Sun et al."Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface."Foods.2025 Jan;14(6):991 60. [IF=7.7] Ningxiang Yu et al."Development of a novel foam-templated oleogel based on xanthan gum-modified Torreya grandis nut protein."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;309:142869 59. [IF=13.3] Mengna Zhao et al."Oral delivery of probiotic combined natural phenolic-metal framework with microencapsulation for prolonged intestinal retention and alleviation of inflammatory bowel disease."CHEMICAL ENGINEERING JOURNAL.2025 May;512:162763 58. [IF=4.7] Xinrui Zhang et al."Protective Effect of Whey Protein and Polysaccharide Complexes on Lactobacillus paracasei F50: Comparative Analysis of Powder Characteristics and Stability."Foods.2025 Apr;14(9):1555 57. [IF=6] Wei Xu et al."Fabrication and characterization of mayonnaise based on xanthan gum/lysozyme nanoparticles and konjac glucomannan as egg yolk substitutes under different temperature stresses."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Sep;:116832 56. [IF=7.7] Peng Wang et al."Fabrication of the W1/O/W2 emulsions loaded with Torreya grandis protein hydrolysate/polysaccharide complexes in the internal water: Characterization and stability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;280:136002 55. [IF=8.5] Yabo Dong et al."Shear, extensional rheology, and tribology of polysaccharide-thickened soy protein-based liquid systems for dysphagia management."FOOD CHEMISTRY.2025 Jan;463:141145 54. [IF=2.9] Feng Simin et al."Enhancing the solubility and stability of Dendrobium officinale flavonoids through interaction with soybean peptides."Journal of Food Measurement and Characterization.2024 Aug;:1-13 53. [IF=7.7] Xiaofan Zhang et al."Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Oct;278:134710 52. [IF=6.5] Wei Xu et al."Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization."Food Chemistry-X.2024 Oct;23:101633 51. [IF=5.3] Li Ming et al."Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation."Food and Bioprocess Technology.2024 Jun;:1-15 50. [IF=7.7] Jiayu Zhang et al."Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECUL 49. [IF=5.2] Yilun Huang et al."Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural (HMF) formation in biscuits."Food Bioscience".2024 Feb;:103695 48. [IF=10] Yan Fang et al."PAA-PU Janus Hydrogels Stabilized by Janus Particles and its Interfacial Performance During Hemostatic Processing."Advanced Healthcare Materials".2024 Feb;:2303802 47. [IF=8.2] Zheng Xu et al."Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Mar;261:129855 46. [IF=10.7] Xiaoying Zhang et al."Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates."FOOD HYDROCOLLOIDS.2024 Jun;151:109801 45. [IF=5.2] Tian Gao et al."Co-Delivery System of Vitamin B12 and Vitamin E Using a Binary W/O/W Emulsion Based on Soybean Isolate Protein–Xanthan Gum/Carrageenan: Emulsification Properties, Rheological Properties, Structure, Stability, and Digestive Characteristics." 44. [IF=6] Quanliang Li et al."Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115631 43. [IF=10.7] Yuyan Zeng et al."Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles."FOOD HYDROCOLLOIDS.2024 May;150:109684 42. [IF=10.7] Jianyu Zhu et al."Construction of soybean oil bodies–xanthan gum composite oleogels by emulsion-templated method: Preparation, characterization, and stability analysis."FOOD HYDROCOLLOIDS.2023 Nov;:109526 41. [IF=8.2] Juan Huang et al."Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein–xanthan gum."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;254:128039 40. [IF=4.7] Cao Liu et al."Achieving optimal micro-explosions in stable emulsions by adding water-soluble polymers."CHEMICAL ENGINEERING SCIENCE.2023 Nov;281:119120 39. [IF=5.581] Cai Lei et al."Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree."Food and Bioprocess Technology.2023 Apr;:1-13 38. [IF=8.025] Hongxia Xie et al."Euryale ferox stem-inspired anisotropic quaternized cellulose/xanthan-based antibacterial sponge with high absorbency and compressibility for noncompressible hemorrhage."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;237:12 37. [IF=9.231] Ming Li et al."Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides."FOOD CHEMISTRY.2023 Jul;414:135702 36. [IF=5.895] Siyuan Li et al."Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 35. [IF=8.025] Yuanyuan Xu et al."Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose: Characterization and delivery of curcumin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;232:123291 34. [IF=9.231] Ruihong Dong et al."Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities."FOOD CHEMISTRY.2023 Jun;410:135375 33. [IF=10.723] Wei Xu et al."Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion."CARBOHYDRATE POLYMERS.2023 Apr;305:120507 32. [IF=4.967] Zhenbing Sun et al."The Improved Properties of Carboxymethyl Bacterial Cellulose Films with Thickening and Plasticizing."Polymers.2022 Jan;14(16):3286 31. [IF=9.221] Bin Wang et al."Ratiometric fluorescence sensor for point-of-care testing of bilirubin based on tetraphenylethylene functionalized polymer nanoaggregate and rhodamine B."SENSORS AND ACTUATORS B-CHEMICAL.2022 Oct;369:132392 30. [IF=9.147] Kun Wang et al."Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase."FOOD HYDROCOLLOIDS. 2022 Sep;130:107733 29. [IF=6.576] Wei Xu et al."High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective."Front Nutr. 2021; 8: 744234 28. [IF=4.952] Wei Xu et al."Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations."Lwt Food Sci Technol. 2022 Apr;160:113298 27. [IF=4.952] Wei Xu et al."Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying."Lwt Food Sci Technol. 2022 Apr;160:113330 26. [IF=4.952] Lei Feng et al."Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp."Lwt Food Sci Technol. 2021 Mar;139:110576 25. [IF=6.429] Huan Lian et al."Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film."Food Packaging Shelf. 2020 Mar;23:100467 24. [IF=9.147] Xi Yang et al."Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions."Food Hydrocolloid. 2020 Sep;106:105870 23. [IF=9.381] Xi Yang et al."Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan."Carbohyd Polym. 2019 Dec;226:115278 22. 申瑞玲,李佳瑶,朱莹莹,董吉林.燕麦全谷微发酵饮品的研究[J].食品研究与开发,2021,42(02):78-83. 21. 朱新鹏,任星星,袁志宁,魏美娟,明镜,程竹林,王金梦.模糊数学综合评价法优化拐枣饮料配方[J].湖北农业科学,2020,59(17):122-127. 20. 郭玲玲,胡梦坤,史铁嘉.紫苏沙果饮料的开发研究[J].农业科技与装备,2020(06):42-43+47. 19. 李培源,李晓飞,李安琪,余文艳,郭绰,杨曦,郭玉蓉.热碱致魔芋胶与黄原胶共混凝胶的显微结构与流变规律[J].中国农业科学,2020,53(18):3792-3804. 18. 王建芳,赵俊梅,李毅丽,高山,牟德华.淀粉酶、谷氨酰胺转氨酶及黄原胶对燕麦-小麦混合粉面团流变特性的影响[J].食品工业科技,2021,42(02):52-57. 17. 栗昇,孙鹏.花生蛋白肽对核桃乳贮藏稳定性的影响[J].粮食与油脂,2021,34(03):58-61. 16. 李晓婷 白玉彬 李冰 等. 五氯柳胺阿苯达唑复方混悬液辅料相容性研究[J]. 畜牧与兽医 v.51;No.407(06):57-62. 15. 车皞祺, 艾连中, 夏永军,等. 嗜热链球菌胞外多糖EPS333对酸乳品质的影响[J]. 工业微生物, 2019, 49(02):29-35. 14. 李晓飞, 李培源, 李安琪, et al. 黄原胶添加对碱法诱导魔芋胶凝胶特性及凝胶机制的影响[J]. 中国农业科学, 2020(14). 13. 连欢, 石晶盈, 彭勇. 黄原胶对壳聚糖精油复合膜的性能及精油释放的影响[J]. 食品工业科技, 2020, 041(010):178-183. 12. 许威, 李娟, 黄璐,等. 黄原胶/溶菌酶纳米凝胶稳定乳液处理结晶紫废水[J]. 信阳师范学院学报(自然科学版), 2019, 32(01):59-63. 11. 许威,李娟,崔继来,张伟,周文艺,王远,雍艳艳,张宇凡.黄原胶/溶菌酶体系相转变及其DSC分析[J].食品工业科技,2017,38(24):16-19+32. 10. 菅田田, 屈磊, 马学明,等. 麸皮高酸海棠果饮料的研制[J]. 食品与发酵工业, 2016, 42(012):115-119. 9. 张艳艳, 王文涛, 张中义,等. 超声波协同冷冻保护剂对速冻饺子馅持水性及质构的影响[J]. 食品工业科技, 2020, v.41;No.451(11):7-12. 8. 涂毅, 张玲莉. 联苯双酯干混悬剂的体外溶出及稳定性考察[J]. 中国药师, 2017(9). 7. 祖木拉·艾力, 热合满·艾拉. 玉米波杂饮料稳定性研究[J]. 中国酿造, 2017, 36(002):140-144. 6. 刘义武, 刘莹, 谢峰,等. 果胶/黄原胶共混膜的制备工艺优化与表征[J]. 食品工业科技, 2016, 037(006):298-301. 5. 王文亚, 杨白雪, 宫艳畅,等. 复配卡拉胶的流变学性质研究[J]. 药学学报, 2018, v.53(08):190-195. 4. 刘常园, 方东路, 汤静,等. 基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响[J]. 食品科学技术学报, 2020(4):46-53. 3. 杨新标, 郑明珠, 任宇航,等. 基于亲水胶体改性和混料设计优化传统粘豆包的配方[J]. 食品安全质量检测学报, 2019, 010(020):6837-6842. 2. 袁丽 孙楚楚 党庆玲 等. W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析[J]. 食品科学 2019 40(006):272-280. 1. 徐群英 赵锦妆.1种果胶为基质的脂肪替代物的制备[J].中国食品学报 2020 20(06):181-187.

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
在货品标签上如何找到货号和批号?

摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

=
×
×