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豌豆淀粉

    

源葉
S25954 一鍵復(fù)制產(chǎn)品信息
貨號(hào) 規(guī)格 價(jià)格 上海 北京 武漢 南京 購(gòu)買(mǎi)數(shù)量
S25954-500g
¥100.00 >10 - - 3
產(chǎn)品介紹 參考文獻(xiàn)(28篇) 質(zhì)檢證書(shū)(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

外觀: 粉末
儲(chǔ)存條件: RT
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(hù)參考交流研究之用。

參考文獻(xiàn)(28篇)

23. [IF=10.7] Jiaxin Li et al."Transformation of native starch into V-type granular starch through ethanol-aqueous heat treatment and its swelling behavior in cold water."CARBOHYDRATE POLYMERS.2025 Jan;:123313 22. [IF=8.5] Wen Lv et al."Digestibility modulating and 3D printing of gliadin/resveratrol nanoparticle-filled starch gels."FOOD CHEMISTRY.2025 Jan;:143136 21. [IF=5.5] Yujue Wang et al."Strategy for Making Starch–Polyphenol Complexes with Multifunctional Properties."BIOMACROMOLECULES.2025;26(3):1826–1837 20. [IF=5.7] Huilan Zhu et al."A Novel, Multifunctional Resistant Starch–Phenol Complex with Potential for Better Glycemic Control."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2025;XXXX(XXX):XXX-XXX 19. [IF=8.5] Chengyi Sun et al."Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties."FOOD CHEMISTRY.2025 Jan;463:141148 18. [IF=10.7] Lingli Zhong et al."Synergistic action of novel maltohexaose-forming amylase and branching enzyme improves the enzymatic conversion of starch to specific maltooligosaccharide."CARBOHYDRATE POLYMERS.2025 Jan;347:122753 17. [IF=5.5] Huilan Zhu et al."Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties."BIOMACROMOLECULES.2024;XXXX(XXX):XXX-XXX 16. [IF=11] Youming Zuo et al."Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid."FOOD HYDROCOLLOIDS.2024 Dec;157:110419 15. [IF=11] Ke Xu et al."Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch."FOOD HYDROCOLLOIDS.2024 Nov;156:110354 14. [IF=6.2] Huilan Zhu et al."Novel Type of Slowly Digested Starch Complex with Antioxidant Properties."BIOMACROMOLECULES".2024;XXXX(XXX):XXX-XXX 13. [IF=4.1] Jiwei Kuang et al."Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;: 12. [IF=8.2] Yuwen Li et al."Effects of purple potato anthocyanins on the in vitro digestive properties of starches of different crystalline types."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;265:131052 11. [IF=8.2] Qiuyan Liu et al."Preparation of starch-palmitic acid complexes by three different starches: A comparative study using the method of heating treatment and autoclaving treatment."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Mar;262:130009 10. [IF=8.8] Yingfeng Lin et al."Comprehensive investigation of pressure-induced gelatinization of starches using in situ and ex-situ technical analyses."FOOD CHEMISTRY.2024 May;440:138159 9. [IF=8.2] Zhijie Zhu et al."The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;255:128213 8. [IF=8.2] Jingyi Wang et al."Effect of feruloylated arabinoxylan on the retrogradation and digestibility properties of pea starch during short-term refrigeration: Dependence of polysaccharide structure and bound ferulic acid content."INTERNATIONAL JOURNAL OF BIOLOGI 7. [IF=8.8] Qin Li et al."Unravelling the anthocyanin-binding capacity of native starches from different botanical origins."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137390 6. [IF=5.2] Gang Li et al."Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch."Foods.2023 Jan;12(13):2620 5. [IF=6.443] Xiaojing Fan et al."Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation."Food Chemistry-X.2023 Jun;18:100662 4. [IF=4.432] Shishuai Wang et al."Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch."Gels.2022 Oct;8(10):651 3. [IF=6.475] Jifan Zhang et al."α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates."Food Res Int. 2022 Jul;157:111210 2. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 1. [IF=9.147] Yanlei Li et al."Salt reduction in semi-solid food gel via inhomogeneous distribution of sodium-containing coacervate: Effect of gum arabic."Food Hydrocolloid. 2020 Dec;109:106102

質(zhì)檢證書(shū)(COA)

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批號(hào):JS298415 貨號(hào):S20001-25g
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摩爾濃度計(jì)算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

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