• 外觀： 白色或亮黃色結(jié)晶或粉末

• 儲存條件： 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，僅供客戶參考交流研究之用。

• 22. [11] Qingfang Ying et al."Polysaccharide modified fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei)."FOOD HYDROCOLLOIDS.2025 Feb;159:110699

• 21. [11] Lu-yao Zheng et al."Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery."FOOD HYDROCOLLOIDS.2025 Jan;158:110574

• 20. [4.9] Peijing Yang et al."Dual cross-linking mechanism of sodium alginate composite hydrogel for adhesive microneedle patch preparation."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2024 Jul;:134777

• 19. [8.5] Wenjie Zhang et al."Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil."FOOD CHEMISTRY.2024 Dec;460:140567

• 18. [13.3] Wei Cheng et al."Enzyme induced polymer degradation as a pathway to create microbial habitats for biomanufacturing intensification."CHEMICAL ENGINEERING JOURNAL.2024 Sep;495:153622

• 17. [IF=4.6] Xiaowen Fu et al."A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound Healing."MACROMOLECULAR BIOSCIENCE".2024 Mar;:2300520

• 16. [IF=10.7] Leran Wang et al."Probiotics encapsulated by gelatin and hyaluronic acid via layer-by-layer assembly technology for enhanced viability."FOOD HYDROCOLLOIDS".2024 Aug;153:109967

• 15. [IF=6.4] Yang Mengyang et al."Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders."npj Science of Food".2024 Feb;8(1):1-11

• 14. [IF=10.7] Sitong Liu et al."Enhanced barrier and antioxidant properties of gelatin films by structural-colored bioactive materials for food packaging."FOOD HYDROCOLLOIDS.2024 Jan;:109744

• 13. [IF=5.561] Weijie Zhang et al."Preparation of Type-A Gelatin/Poly-γ-Glutamic Acid Nanoparticles for Enhancing the Stability and Bioavailability of (-)-Epigallocatechin Gallate."Foods.2023 Jan;12(9):1748

• 12. [4.432] Wenwen Guo et al."Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin."Gels.2023 Feb;9(2):119

• 11. [11.504] Mengyang Yang et al."Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid."FOOD HYDROCOLLOIDS.2023 Apr;137:108371

• 10. [IF=4.125] Xiang Huang et al."Fabrication and characterization of gelatin–EGCG–pectin ternary complex: formation mechanism, emulsion stability, and structure."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2022 Oct;:

• 9. [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

• 8. [IF=8.025] Xiang Huang et al."Gelatin-EGCG-high methoxyl pectin ternary complex stabilized W1/O/W2 double emulsions loaded with vitamin C: Formation, structure, stability, in vitro gastrointestinal digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 S

• 7. [IF=4.952] Huizhu Zhao et al."Glycosylation fish gelatin with gum Arabic: Functional and structural properties."Lwt Food Sci Technol. 2021 Mar;139:110634

• 6. [IF=6.429] Jiaqi Li et al."Development of sodium alginate-gelatin-graphene oxide complex film for enhancing antioxidant and ultraviolet-shielding properties."Food Packaging Shelf. 2021 Jun;28:100672

• 5. 孫淑雯,孟慶欣,閻波,楊洋,張佳琪,翟思佳,于妮娜.夏枯草凝膠制備工藝研究[J].現(xiàn)代農(nóng)業(yè)科技,2020(15):230-231+233.

• 4. 李志明, 周成琳, 鐘蕊,等. 明膠基抗菌膜的制備及性質(zhì)研究[J]. 農(nóng)產(chǎn)品加工, 2020, No.503(09):10-12.

• 3. 陳江峰 趙繼偉 肖慧昌 等. 人工飼料添加不同凝固劑對異色瓢蟲生長發(fā)育的影響[J]. 甘肅農(nóng)業(yè)科技 2020 No.529(01):18-22.

• 2. 珍輝, 向雙云, 楊新建,等. 雞源乳酸菌海藻酸鈉微膠囊化研究[J]. 飼料研究, 2018, 000(003):64-66.

• 1. 閆爾云 張作源 安青龍 等. Gelatin/PVA復(fù)合薄膜的制備及其性能表征[J]. 齊齊哈爾大學(xué)學(xué)報(自然科學(xué)版) 2020 v.36(02):55-57+62.

輸入產(chǎn)品批號：

本計算器可幫助您計算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

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

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *