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葡糖酸內(nèi)酯

    
分析標準品,HPLC≥99%

D-(+)-Gluconic acid δ-lactone

源葉
B65340 一鍵復制產(chǎn)品信息
90-80-2
C6H10O6
178.14
MFCD00006647
葡萄糖內(nèi)酯;葡萄糖酸內(nèi)酯;葡糖醛酸內(nèi)酯;葡醛酯;葡醛酸;D-葡萄糖酸-δ-內(nèi)酯焦磷酸鉀
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B65340-250mg 分析標準品,HPLC≥99% ¥280.00 5 - - -
產(chǎn)品介紹 參考文獻(29篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

D-(+)-Glucono-1,5-lactone 是一種聚羥基酸,能夠螯合金屬離子,保濕,具有抗氧化活性。

熔點: 160℃
比旋光度: 63·5 ° (C=10, H2O)
外觀: 結(jié)晶
溶解性: Souble  in  DMSO,H2O
儲存條件: 2-8℃
用途: a product of the oxidation of glucose by glucose oxidase
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權(quán)威性,僅供客戶參考交流研究之用。

參考文獻(29篇)

24. [IF=8.5] Kaini Chen et al."Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network."FOOD CHEMISTRY.2024 Jul;:140699 23. [IF=8.8] Chenyuan Sun et al."Enhancing Lactobacillus plantarum delivery: Impact of gluconolactone concentration on high-internal-phase emulsion gels and gastrointestinal viability."FOOD CHEMISTRY".2024 Oct;455:139928 22. [IF=10.7] Pengyuan Sun et al."Development of active hydrogel absorbent pads based on sodium alginate/potassium-doped carbon dots for chilled pork preservation."FOOD HYDROCOLLOIDS".2024 Oct;155:110229 21. [IF=8.8] Hongkai Zhang et al."Preparation of liquid yogurt in the presence of pectin and its formation mechanism."FOOD CHEMISTRY".2024 Apr;:139473 20. [IF=10.7] Ning Wang et al."Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition."FOOD HYDROCOLLOIDS".2024 Aug;153:110029 19. [IF=10.7] Pengpeng Deng et al."Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation."FOOD HYDROCOLLOIDS.2024 Jun;151:109753 18. [IF=5.123] Feixiang Hou et al."Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation."Fermentation-Basel.2023 May;9(5):474 17. [IF=6.056] Hui Wang et al."Fabrication, characterisation, and application of green crosslinked sodium alginate hydrogel films by natural crab-shell powders to achieve drug sustained release."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;171:114147 16. [IF=3.662] Qiao Zhao et al."Repair of rabbit femoral head necrosis by release of alendronate and growth differentiation factor-5 from injectable alginate/calcium phosphate carriers."Materials Today Communications.2022 Oct;:104530 15. [IF=9.231] Xinsheng Qin et al."Fabrication of WPI-EGCG covalent conjugates/gellan?gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery."FOOD CHEMISTRY.2023 Mar;404:134513 14. [IF=1.713] Kai Yuan et al."Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties."Int J Food Eng. 2021 Dec;: 13. [IF=7.514] Lu Han et al."Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels."Food Chem. 2022 Jun;379:132166 12. [IF=3.616] Ya-Ru Wang et al."Effects of thermal aggregation treatment on the structural, gelation properties and microstructure of phosphorylated rice glutelin gel."J Cereal Sci. 2021 Jul;100:103252 11. [IF=3.638] Ze Chen et al."Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate."Journal Of The Science Of Food And Agriculture. 2021 Aug 28 10. [IF=6.953] Bin Yu et al."The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel."Int J Biol Macromol. 2020 Sep;159:1132 9. [IF=6.953] Anqi Li et al."Preparation of thermally stable emulsion gels based on Glucono-δ-lactone induced gelation of gellan gum."Int J Biol Macromol. 2020 Aug;156:565 8. [IF=6.953] Anqi Li et al."Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems."Int J Biol Macromol. 2020 May;151:257 7. [IF=7.514] Xiaofei Li et al."Acid-induced mixed methylcellulose and casein gels: Structures, physical properties and formation mechanism."Food Chem. 2022 Jan;366:130561 6. [IF=9.147] Xiaofei Li et al."Structural characteristics of gluconic acid δ-lactone induced casein gels as regulated by gellan gum incorporation."Food Hydrocolloid. 2021 Nov;120:106897 5. [IF=9.147] Peiyuan Li et al."Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study."Food Hydrocolloid. 2021 Sep;118:106792 4. [IF=9.147] Anqi Li et al."Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels."Food Hydrocolloid. 2021 Sep;118:106775 3. Fang, Zheng, et al. "Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol." Food Hydrocolloids 111 (2021): 106250.https://doi.org/10.1016/j.foodhyd.2020.106250 2. 李帥, 艾連中, 張匯,等. 百香果果膠及其辛烯基琥珀酸酯化物對酸化脫脂乳飲料穩(wěn)定性的影響[J]. 食品與發(fā)酵工業(yè), 2020, v.46;No.407(11):155-160. 1. 陳麗娜, 吳瓊, 鄒險峰. 黑豆內(nèi)酯豆腐的工藝配方優(yōu)化及質(zhì)構(gòu)分析(TPA)[J]. 食品科技, 2013, 038(003):106-109.

質(zhì)檢證書(COA)

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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

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