聚甘油蓖麻醇酸酯(PGPR) 二聚，三聚和四聚甘油 ≥75 w/%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
T24778-100g |
二聚，三聚和四聚甘油 ≥75 w/% | ￥180.00 |
7 | 5 | - | 2 | - |
|
T24778-500g |
二聚，三聚和四聚甘油 ≥75 w/% | ￥532.00 |
>10 | 1 | 2 | - | - |
|
T24778-2.5kg |
二聚，三聚和四聚甘油 ≥75 w/% | ￥1800.00 |
2 | - | - | - | - |
|
产品介绍
| 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(6篇)
6. [IF=8.7] Jingyu Si, et al. "W₁/O/W₂ double emulsions based on sodium alginate internal gelation: A hierarchical strategy to enhance emulsion stability and probiotic viability"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Nov;381:154253
5. [IF=8.5] Xu Zhao, et al. "Investigating the interplay of potato protein with carboxymethyl chitosan and konjac glucomannan: binding mechanisms, double emulsion formation, and sustained-release characteristics"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 202
4. [IF=12.4] Chao Zhang et al."W1/O/W2 double emulsions stabilized by natural diosgenin and ultrasound-treated pea protein nanoparticles: A plant-based system for iron fortification."FOOD HYDROCOLLOIDS.2026 Mar;172:111975
3. [IF=8.2] Liu Yang et al."Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with Aronia melanocarpa proanthocyanidins as fat substitutes on the quality of fermented sausages."Food Chemistry-X.2025 Jul;29:102680
2. [IF=6.203] Xiang Huang et al."Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure."JOURNAL OF FOOD ENGINEERING.2023 Feb;338:111259
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