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花生分离蛋白

    
BR,40%

源叶
S31067 一键复制产品信息
花生分离蛋白
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S31067-250g
BR,40%

¥60.00

货期:2-3天 3 5 - 1
S31067-500g
BR,40%

¥100.00

货期:2-3天 3 1 - -

产品介绍

外观: 米黄或灰色粉末
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(42篇)

37. [IF=9.8] Qilin Tian, et al. "Binding characteristics and mechanisms underlying the enhanced stability of anthocyanins by proteins screened with molecular docking"FOOD CHEMISTRY, 2026 Mar;:148720 36. [IF=12.4] Luhui Wang, et al. "Development of three-dimensional printable peanut protein-based emulsion gels for dysphagia and oral delivery of vitamin D3: Impact of whey protein supplementation"FOOD HYDROCOLLOIDS, 2026 Apr;:112824 35. [IF=13.2] Meiyu Chen, et al. "Core–shell nanofiber encapsulation of α-linolenic acid via peanut protein isolate–pullulan Maillard conjugates: Enhanced oxidative stability and bioaccessibility"CARBOHYDRATE POLYMERS, 2026 Aug;385:125406 34. [IF=8] Pengrui Wu et al."Food-grade W/O/W emulsion-filled sodium alginate hydrogel for co-delivery of riboflavin and curcumin."FOOD RESEARCH INTERNATIONAL.2026 Mar;228:118348 33. [IF=9.8] Rui Wang et al."Effects of inducing conditions on emulsion gel properties of peanut protein isolation-cellulose nanofiber: As extrusion-based 3D food printing inks."FOOD CHEMISTRY.2025 Sep;:146512 32. [IF=8.5] Sufang Chen et al."pH-driven Zein–peanut protein isolate composite nanoparticles for stabilizing pickering emulsions and enhancing resveratrol delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;323:147191 31. [IF=8.5] Sufang Chen et al."pH-driven Zein–peanut protein isolate composite nanoparticles for stabilizing pickering emulsions and enhancing resveratrol delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;323:147191 30. [IF=6.6] Ying Chen et al."Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Jul;228:118137 29. [IF=8.2] Fuwei Sun et al."Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications."Food Chemistry-X.2025 Jul;29:102727 28. [IF=4.3] Yan Huang et al."Optimization of Nano-Tangeretin Recrystallization via Natural Surfactants in the Antisolvent Precipitation Process: Physicochemical Characterization and Antioxidant Activity."Nanomaterials.2025 Jan;15(11):791 27. [IF=5.4] Pengrui Wu et al."Improve the bioaccessibility of curcumin encapsulated in Pickering emulsions stabilized by double fibrils."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2025 Sep;721:137212 26. [IF=5.9] Ying Chen et al."Volatile flavor and digestion behavior of peanut protein-based patties: Role of lipid type and oil phase incorporation method."Food Bioscience.2025 Jun;68:106813 25. [IF=11] Fengqiujie Wang et al."Astaxanthin complexes of five plant protein fibrils: Aggregation behavior, interaction, and delivery properties."FOOD HYDROCOLLOIDS.2025 May;162:110995 24. [IF=8.5] Shengyang Ji et al."3D printing of starch-lipid-protein ternary gel system: The role played by protein."FOOD CHEMISTRY.2025 Feb;:143315 23. [IF=8.5] Xinyu Zhang et al."Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins."FOOD CHEMISTRY.2024 Sep;:141431 22. [IF=8.5] Lu Chen et al."Unraveling the role of Peanut protein in baijiu-Peanut pairing flavor complexity: A focus on ethanol-induced denaturation."FOOD CHEMISTRY.2024 Sep;:141181 21. [IF=5.3] Yunping Yao et al."Improved stability of sesame paste by peanut protein-flaxseed gum conjugation."JOURNAL OF FOOD ENGINEERING.2024 Dec;382:112196 20. [IF=8.2] Chunling Nie et al."Synergistic stabilization of high internal phase Pickering emulsions by peanut isolate proteins and cellulose nanocrystals for β-carotene encapsulation."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;267:131196 19. [IF=10.7] Kexin Wang et al."Oleogels based on peanut protein isolate fibrils: Structural characterization dependent on induction time and suitability in marguerite biscuits."FOOD HYDROCOLLOIDS".2024 Sep;154:110106 18. [IF=11.2] Wenjuan Wang et al."Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions."CARBOHYDRATE POLYMERS".2024 Mar;:122041 17. [IF=8.8] Chenping Zhang et al."Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes."FOOD CHEMISTRY".2024 Jul;446:138853 16. [IF=8.2] Ying Chen et al."Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Aug;:126262 15. [IF=8.8] Ying Chen et al."Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose."FOOD CHEMISTRY.2023 Dec;428:136754 14. [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;: 13. [IF=8.025] Qin Ma et al."Impact of interactions between peanut protein isolate and cellulose nanocrystals on the properties of Pickering emulsions: Rheological properties and physical stabilities."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Apr;233:12352 12. [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 11. [IF=4.35] Shimin Gu et al."Gut Microbial Signatures Associated with Peanut Allergy in a BALB/c Mouse Model."Foods. 2022 Jan;11(10):1395 10. [IF=6.513] Ahmed Taha et al."Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification."Ultrason Sonochem. 2019 Nov;58:104627 9. [IF=5.354] Chong-hao Bi et al."A novel critical point for isotropic gel in rheological-fractal model."J Food Eng. 2019 Mar;244:40 8. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 7. Li, Quanyang, and Zhengtao Zhao. "Interaction between lactoferrin and whey proteins and its influence on the heat-induced gelation of whey proteins." Food chemistry 252 (2018): 92-98.https://doi.org/10.1016/j.foodchem.2018.01.114 6. Taha, Ahmed, et al. "Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification." Ultrasonics sonochemistry 58 (2019): 104627.https://doi.org/10.1016/j 5. Li, Chen, Luxin Wang, and Feng Xue. "Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films." Journal of the American Oil Chemists' Society 96.11 (2019): 1249-1263.https://doi.org/10.1002/aocs. 4. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 3. Chong-hao Bi, Meng Zhang, Dong-yu Sun, Zhe Hua, Ying-dan Zhu, Yu-de Liu, Zhi-gang Huang, Fei Gao, A novel critical point for isotropic gel in rheological-fractal model, Journal of Food Engineering, Volume 244, 2019, Pages 40-46, ISSN 0260-8774, https://doi 2. 李玲 陶亮 赵存朝 等. 即食玉米糊的研制[J]. 食品与发酵科技 2018 54(05):66-71+90. 1. 吴周山 李晨 薛瑞 等. 不同分子量的葡聚糖-花生分离蛋白接枝复合物的制备及其性质[J]. 食品工业科技 2019 40(001):51-57.

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