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乳清蛋白

    

乳清蛋白

源叶
S55564 一键复制产品信息
9013-90-5
n.a.
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
S55564-500g

¥270.00

>10 4 2 - -
S55564-2.5kg

¥1140.00

3 - - - -
产品介绍 参考文献(23篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

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(23篇)

18. [IF=3.4] Yan Yang, et al. "A Novel Whey Protein Isolate-Proanthocyanidins Complex Alleviates Muscle Atrophy by Modulating Oxidative Stress"JOURNAL OF FOOD SCIENCE, 2026 Apr;91(4):e71039 17. [IF=3.4] Jun Zhang et al."Deciphering the Stevioside-Whey Protein Binding Mechanism: A Synergistic Multispectral and Computational Docking Approach."JOURNAL OF FOOD SCIENCE.2025 Dec;91(1):e70789 16. [IF=8] Junlin Ge et al."Enhancing the functional properties of egg yolk through post-treatments following short-term fermentation for application in powdered oils."FOOD RESEARCH INTERNATIONAL.2026 Feb;225:118070 15. [IF=8] Rui Wang et al."Modification of β-lactoglobulin by glycation, high-pressure microfluidization and EGCG binding: Enhanced emulsifying and antioxidant properties."FOOD RESEARCH INTERNATIONAL.2026 Feb;226:118252 14. [IF=9.8] Yue-yan Chen et al."Artemisia argyi essential oil - loaded β-cyclodextrin/whey protein microcapsules: dual antifungal and disease resistance-inducing effects to enhance blueberry shelf life."FOOD CHEMISTRY.2026 Jan;:148105 13. [IF=6.6] Yue Cao et al."Co-fermented whey protein by Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001: Study on antibacterial, mechanisms, and bread preservation performance."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Dec;:118959 12. [IF=3.4] Qingwei Song et al."Effect of High Hydrostatic Pressure on α-chymotrypsin and Its Role in Reducing Whey Protein Desensitization."INTERNATIONAL DAIRY JOURNAL.2026 Jan;:106558 11. [IF=6.6] Zhiyi Ai et al."Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;:119042 10. [IF=2] Chong Wang et al."Proteolytic lactic acid bacteria for food safety and One Health: Degradation of cow’s milk allergens and prospects for hypoallergenic dairy development."Veterinary World.2025 Sep;18(9):2918 9. [IF=8] Yanhong Liu et al."UV-resistant, antibacterial, antioxidant, and biodegradable alizarin/curcumin-based pH indicator film for monitoring shrimp freshness."FOOD RESEARCH INTERNATIONAL.2025 Sep;:117624 8. [IF=9.8] Peng Liu et al."Fabrication of dBSA@Hemin@Ag nanozyme based biosensor and application for the assessment of longitudinal concentration changes of choline in human breast milk."FOOD CHEMISTRY.2025 Dec;495:146427 7. [IF=9.8] Qianxi Zhao et al."Sonication and sodium alginate synergistically modify whey protein emulsion gels for enhanced delivery of astaxanthin bioaccessibility."FOOD CHEMISTRY.2025 Dec;497:146995 6. [IF=8] Xiaoyun Fei et al."Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behavior."FOOD RESEARCH INTERNATIONAL.2025 Oct;218:116875 5. [IF=3.5] Songbo Ma et al."Physical Modification of Whey Protein by Interacting with Methyl Hesperidin: Impacts on Antioxidant Activity and Underlying Mechanism."Biology-Basel.2025 May;14(5):492 4. [IF=5.3] Yeexuan Tan et al."Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for theaflavins."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112324 3. [IF=5.3] Ziwei Zhang et al."Sustained-release effect of eggshell powder microcapsules on lavender essential oil."JOURNAL OF FOOD ENGINEERING.2025 Feb;387:112322 2. [IF=8.5] Feng Shao et al."Hofmeister ion effects induced by different acidifiers and alkalizers improve the techno-functional properties of complex rapeseed protein during pH-driven self-assembly."FOOD CHEMISTRY.2024 Sep;:141405 1. [IF=8.5] Feng Shao et al."Regulation in protein hydrophobicity via whey protein-zein self-assembly for improving the techno-functional properties of protein."FOOD CHEMISTRY.2024 Sep;:141174

质检证书(COA)

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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)

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