分离乳清蛋白 90%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S36148-500g |
90% | ￥300.00 |
>10 | - | - | - | - |
|
产品介绍
| SMILES： | IC(C)OC(=O)OC(C)C |
|---|---|
| 储存条件： | 2-8℃ |
| 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=6.4] Wenjia Yan, et al. "Development and Stability Evaluation of Oleogel-in-Water Emulsions Using Whey Protein Isolate–Ferulic Acid Nanoparticles for Ganoderma Lucidum Spore Oil Encapsulation"Gels, 2026 Aug;12(8):735
13. [IF=7.1] Jiarui Zeng, et al. "Formation and lipid oxidative characteristics of oil-in-water emulsions stabilized by tea residue Protein–EGCG composite nanoparticles"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Sep;256:119803
12. [IF=8.2] Juexi Liu, et al. "Structural and Antioxidant Comparison Between Native WPI and WPI-Resveratrol Non-Covalent Complex"Antioxidants, 2026 Aug;15(9):1096
11. [IF=8.8] Yunan Chen, et al. "Alkaline-heat-induced protein co-assembly combined with hyaluronic acid surface modification for improving functional properties of pea protein"FOOD RESEARCH INTERNATIONAL, 2026 Aug;:120422
10. [IF=10.4] Yanwei Liu, et al. "Enhanced physical stability and release profile of DHA algal oil liposomes using different protein coatings"FOOD CHEMISTRY, 2026 Oct;527:150902
9. [IF=10.4] Lin Li, et al. "Process-dependent structural and functional modification of yeast protein: Alkaline extraction-acid precipitation versus high-pressure homogenization-assisted pH shifting"FOOD CHEMISTRY, 2026 Oct;526:150756
8. [IF=10.4] Wei-Gang Xin, et al. "Enhancing composite emulsion stability through electrostatic modulation of polysaccharides-whey protein isolate interactions for probiotic encapsulation"FOOD CHEMISTRY, 2026 Oct;525:150681
7. [IF=10.4] Mahmoud Youssef, et al. "Fabrication of multifunctional biomaterial through conjugation between whey protein isolate and punicalagin"FOOD CHEMISTRY, 2026 Aug;:150617
6. [IF=10.4] Qiaolan Sun, et al. "WPI-SA-STE stabilized high-internal-phase emulsion filled κ-carrageenan/konjac glucomannan hydrogels: Structural properties and curcumin delivery"FOOD CHEMISTRY, 2026 Aug;521:149920
5. [IF=13.8] Yaxin Yan, et al. "Cryoprotective mechanism of tamarind seed polysaccharide on milk proteins and its application in yogurt ice cream"FOOD HYDROCOLLOIDS, 2026 Jun;:112950
4. [IF=4.4] Tingting Gao, et al. "Ultrasound-assisted Maillard reaction prepared whey protein isolate–arabinogalactan conjugates: Structural and functional properties"JOURNAL OF DAIRY SCIENCE, 2026 Feb;:
3. [IF=8] Yao Cheng, et al. "Enhancing nattokinase stability through synergistic interactions:Construction and mechanism analysis of multi-level encapsulation structures in fig-like gel beads"FOOD RESEARCH INTERNATIONAL, 2026 Apr;:119216
2. [IF=3.4] Chaoying Qiu et al."W/O Pickering emulsion co-delivery systems stabilized by diacylglycerol nanocarriers and cellular uptake evaluation."FOOD AND BIOPRODUCTS PROCESSING.2026 Mar;156:264-276
1. [IF=12.4] Lu Bai et al."A systematic study of the covalent complex of naringin dihydrochalcone/whey protein isolate: Binding sites, structural characterization and emulsifying properties."FOOD HYDROCOLLOIDS.2025 Oct;:112188
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危险品化学品经营许可证（不带存储）
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