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Nile Blue A - Dye content ≥75 %, high purity , CAS No.3625-57-8

74 Citations
  • Dye content ≥75 %
Item Number
N119444
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N119444-1g
1g
Available within 8-12 weeks(?)
Production requires sourcing of materials. We appreciate your patience and understanding.
$9.90
N119444-5g
5g
In stock
$21.90
N119444-25g
25g
In stock
$75.90
N119444-100g
100g
Available within 4-8 weeks(?)
Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!
$271.90
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Discover Nile Blue A by Aladdin Scientific in Dye content ≥75 % for only $9.90. Available - in Ligands at Aladdin Scientific. Tags: .

Basic Description

SynonymsBenzo[a]phenoxazin-7-ium, 5-amino-9-(diethylamino)-, sulfate (2:1) | 5H-Benzo(a)phenazoxazine, 9-(diethylamino)-5-imino-, sulfate (2:1) | Bis(5-amino-9-(diethylamino)benzo(a)phenoxazin-7-ium) sulphate | A874391 | AKOS024370855 | Nile Blue A (sulfate) | NS
Specifications & PurityDye content ≥75 %
Shipped InNormal
Product Description

Nile Blue A is used in the Lillie and Fullmer method for staining and discriminating between melanins and lipofuscins in paraffin sections of animal tissue. Nile blue A is also useful for staining fats and phospholipids.
A stain used for discriminating between melanins and lipofuscins in paraffin sections of animal tissue

Names and Identifiers

Pubchem Sid488182535
IUPAC Name (5-aminobenzo[a]phenoxazin-9-ylidene)-diethylazanium;sulfate
INCHI InChI=1S/2C20H19N3O.H2O4S/c2*1-3-23(4-2)13-9-10-17-18(11-13)24-19-12-16(21)14-7-5-6-8-15(14)20(19)22-17;1-5(2,3)4/h2*5-12,21H,3-4H2,1-2H3;(H2,1,2,3,4)
InChi Key QIRDPEPUXNCOLD-UHFFFAOYSA-N
Canonical SMILES CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.[O-]S(=O)(=O)[O-]
Isomeric SMILES CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.[O-]S(=O)(=O)[O-]
WGK Germany 3
RTECS DJ1931000
PubChem CID 19256
Molecular Weight 732.85

Certificates

Certificate of Analysis(COA)

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8 results found

Lot NumberCertificate TypeDateItem
D1902052Certificate of AnalysisJan 06, 2023 N119444
J2210292Certificate of AnalysisOct 11, 2022 N119444
B2317488Certificate of AnalysisMay 28, 2022 N119444
F2224346Certificate of AnalysisMay 28, 2022 N119444
F2224347Certificate of AnalysisMay 28, 2022 N119444
F2413089Certificate of AnalysisMay 28, 2022 N119444
J2330012Certificate of AnalysisMay 28, 2022 N119444
J2418121Certificate of AnalysisMay 28, 2022 N119444

Chemical and Physical Properties

Melt Point(°C)>300°C

Safety and Hazards(GHS)

WGK Germany 3
RTECS DJ1931000

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Citations of This Product

How to Cite Aladdin Scientific Products?
1. Chuanwu Han, Gaoshang Wang, Guangxin Feng, Jinmei Wang, Jian Guo, Xiaoquan Yang.  (2024)  Capillary force-driven formation of native starch granule oleogels for 3D printing.  FOOD HYDROCOLLOIDS,  150  (109725).  [PMID:] [10.1016/j.foodhyd.2023.109725]
2. Zhiwen Shen, Mingli Tian, Faxiang Wang, Yongle Liu, Jinhong Wu, Xianghong Li.  (2024)  Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation.  Food Bioscience,  57  (103515).  [PMID:] [10.1016/j.fbio.2023.103515]
3. Jingjie Hou, Guixin Tan, Shihui Hua, Huajiang Zhang, Jing Wang, Ning Xia, Sijie Zhou, Dong An.  (2024)  Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly.  FOOD RESEARCH INTERNATIONAL,  177  (113835).  [PMID:38225112] [10.1016/j.foodres.2023.113835]
4. Yihui Wang, Yueyue Yang, Liangyun Xu, Chao Qiu, Aiquan Jiao, Zhengyu Jin.  (2024)  Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch.  FOOD CHEMISTRY,  440  (138233).  [PMID:38142551] [10.1016/j.foodchem.2023.138233]
5. Abdul Qayum, Arif Rashid, Qiufang Liang, Lixin Kang, Zahoor Ahmed, Muhammad Hussain, Muhammad Safiullah Virk, John-Nelson Ekumah, Xiaofeng Ren, Haile Ma, Song Miao.  (2024)  Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms.  COLLOIDS AND SURFACES B-BIOINTERFACES,  234  (113709).  [PMID:38159329] [10.1016/j.colsurfb.2023.113709]
6. Zhiwen Shen, Huaqian Gao, Wanqi Peng, Faxiang Wang, Yongle Liu, Jinhong Wu, Shaoyun Wang, Xianghong Li.  (2023)  Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation.  JOURNAL OF TEXTURE STUDIES,    (1):   [PMID:37968073] [10.1111/jtxs.12812]
7. Qiufang Liang, Chengwei Zhou, Abdur Rehman, Abdul Qayum, Yuxuan Liu, Xiaofeng Ren.  (2023)  Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound.  ULTRASONICS SONOCHEMISTRY,  101  (106687).  [PMID:37976566] [10.1016/j.ultsonch.2023.106687]
8. Yamei Wu, Yanyan Wu, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Qiuxing Cai, Yueqi Wang.  (2024)  Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins.  FOOD HYDROCOLLOIDS,  147  (109405).  [PMID:14749390] [10.1016/j.foodhyd.2023.109405]
9. Zizhou Chen, Guanglin Liang, Yi Ru, Huifen Weng, Yonghui Zhang, Jun Chen, Qiong Xiao, Anfeng Xiao.  (2023)  Media-milled agar particles as a novel emulsifier for food Pickering emulsion.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,  253  (12): (127185).  [PMID:37797859] [10.1016/j.ijbiomac.2023.127185]
10. Cikun Liu, Lishi Wang, Han Chen, Pei Gao, Yanshun Xu, Wenshui Xia, Shao-Quan Liu.  (2024)  Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer.  FOOD HYDROCOLLOIDS,  147  (10): (109349).  [PMID:15799966] [10.1016/j.foodhyd.2023.109349]
11. Ru Zhao, Wenfei Fu, Dan Li, Chao Dong, Zhaoxue Bao, Cuina Wang.  (2023)  Structure and functionality of whey protein, pea protein, and mixed whey/pea proteins treated by pH-shift or/and high intensity ultrasound.  JOURNAL OF DAIRY SCIENCE,      [PMID:37777001] [10.3168/jds.2023-23742]
12. Qian Han, Huili Wang, Tongxin Zhou, Yantao Wang, Zhenpeng Shen, Dehai Yu, Xiaona Liu, Wenxia Liu, Wenzhi Lv.  (2023)  Ultrastable Emulsion Stabilized by the Konjac Glucomannan–Xanthan Gum Complex.  ACS Omega,  8  (34): (31344–31352).  [PMID:37663472] [10.1021/acsomega.3c03796]
13. Yang Chen, Mengying Yao, Su Peng, Yajing Fang, Liting Wan, Wenting Shang, Dong Xiang, Weimin Zhang.  (2023)  Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure.  FOOD CHEMISTRY,  428  (136773).  [PMID:37423104] [10.1016/j.foodchem.2023.136773]
14. Liyan Bi, Huangruici Zhang, Wenchao Hu, Jiadong Chen, Yixuan Wu, Hao Chen, Bingqian Li, Zhiyang Zhang, Jaebum Choo, Lingxin Chen.  (2023)  Self-assembly of Au@AgNR along M13 framework: A SERS nanocarrier for bacterial detection and killing.  BIOSENSORS & BIOELECTRONICS,  237  (115519).  [PMID:37437455] [10.1016/j.bios.2023.115519]
15. Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu, Xin Li.  (2023)  Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions.  FOOD HYDROCOLLOIDS,  144  (109010).  [PMID:] [10.1016/j.foodhyd.2023.109010]
16. Fan Jiang, Yulian Zhu, Wen-Xuan Hu, Mengqing Li, Yangjin Liu, Jingjing Feng, Xin Lv, Xiuzhu Yu, Shuang-kui Du.  (2023)  Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion.  FOOD CHEMISTRY,  427  (136697).  [PMID:37379746] [10.1016/j.foodchem.2023.136697]
17. Jiaxin Chen, Junjie He, Zihan Zhao, Xin Li, Jie Tang, Qian Liu, Hui Wang.  (2023)  Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.  FOOD RESEARCH INTERNATIONAL,  172  (113126).  [PMID:37689891] [10.1016/j.foodres.2023.113126]
18. Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin.  (2023)  Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing.  FOOD RESEARCH INTERNATIONAL,  170  (112966).  [PMID:37316054] [10.1016/j.foodres.2023.112966]
19. Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin.  (2023)  Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing.  FOOD HYDROCOLLOIDS,  143  (108872).  [PMID:] [10.1016/j.foodhyd.2023.108872]
20. Chuanwu Han, Gaoshang Wang, Jian Guo, Jinmei Wang, Xiaoquan Yang.  (2023)  Oral oil release improves lubrication and sensory properties of meat analogs with protein-stabilized oleogel.  FOOD HYDROCOLLOIDS,  142  (108788).  [PMID:] [10.1016/j.foodhyd.2023.108788]
21. Jiaxing Xie, Weijuan Huang, Xuehui Wu.  (2023)  Effects of tea saponin on the foaming properties of pea protein.  Food & Function,  14  (9): (4339-4353).  [PMID:37083690] [10.1039/D3FO00104K]
22. Haifeng Tong, Juan Wang, Liang Qi, Qunyu Gao.  (2023)  Starch-based Janus particle: Fabrication, characterization and interfacial properties in stabilizing Pickering emulsion.  CARBOHYDRATE POLYMERS,  313  (120867).  [PMID:37182958] [10.1016/j.carbpol.2023.120867]
23. Huan Xie, Xianling Wei, Xiaoyan Liu, Weidong Bai, Xiaofang Zeng.  (2023)  Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes.  ULTRASONICS SONOCHEMISTRY,  95  (106367).  [PMID:36933501] [10.1016/j.ultsonch.2023.106367]
24. Zhiqiang Li, Weiqi Liu, Chenbo Sun, Xinyi Wei, Shiyuan Liu, Yanbin Jiang.  (2023)  Gastrointestinal pH-Sensitive Pickering Emulsions Stabilized by Zein Nanoparticles Coated with Bioactive Glycyrrhizic Acid for Improving Oral Bioaccessibility of Curcumin.  ACS Applied Materials & Interfaces,  15  (11): (14678–14689).  [PMID:36884340] [10.1021/acsami.2c21549]
25. Shixin Song, Lu Zhong, Yihua Wei, Yufei Li, Li Tao, Lei Yu.  (2023)  Highly stable solid-like Pickering emulsions stabilized by kafirin-chitosan complex particles.  LWT-FOOD SCIENCE AND TECHNOLOGY,  177  (114591).  [PMID:] [10.1016/j.lwt.2023.114591]
26. Xin Feng, Hongjie Dai, Hongxia Tan, Mi Tang, Liang Ma, Yuhao Zhang.  (2023)  Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies.  FOOD HYDROCOLLOIDS,  139  (108592).  [PMID:] [10.1016/j.foodhyd.2023.108592]
27. Xiaofeng Ren, Chengwei Zhou, Abdul Qayum, Jialing Tang, Qiufang Liang.  (2023)  Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,  233  (123459).  [PMID:36739046] [10.1016/j.ijbiomac.2023.123459]
28. Jie Li, Qiutian She, Wenxi Wang, Ru Liu, Ruiyun You, Yaling Wu, Jingzheng Weng, Yunzhen Liu, Yudong Lu.  (2023)  Label-Free SERS Analysis of Serum Using Ag NPs/Cellulose Nanocrystal/Graphene Oxide Nanocomposite Film Substrate in Screening Colon Cancer.  Nanomaterials,  13  (2): (334).  [PMID:36678088] [10.3390/nano13020334]
29. Chenxi Wang, Ruyu Yan, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Chao Qiu, Zhengyu Jin.  (2023)  Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels.  FOOD HYDROCOLLOIDS,  138  (108482).  [PMID:] [10.1016/j.foodhyd.2023.108482]
30. Chengbin Zhao, Zejun Chu, Yuxuan Mao, Yunfeng Xu, Peng Fei, Hao Zhang, Xiuying Xu, Yuzhu Wu, Mingzhu Zheng, Jingsheng Liu.  (2023)  Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates.  FOOD HYDROCOLLOIDS,  137  (108408).  [PMID:] [10.1016/j.foodhyd.2022.108408]
31. Yufeng Chen, Yi Sun, Yueli Meng, Shulai Liu, Yicheng Ding, Xuxia Zhou, Yuting Ding.  (2023)  Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions.  FOOD CHEMISTRY,  408  (135147).  [PMID:36527918] [10.1016/j.foodchem.2022.135147]
32. Yihui Wang, Qing Liu, Yueyue Yang, Ruixin Zhang, Aiquan Jiao, Zhengyu Jin.  (2022)  Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  103  (4): (1874-1884).  [PMID:36468888] [10.1002/jsfa.12372]
33. Jia Song, Hongliang Li, Wenbo Shang, Haitao Wang, Mingqian Tan.  (2023)  Fabrication and characterization of Pickering emulsion gels stabilized by gliadin/starch complex for the delivery of astaxanthin.  FOOD HYDROCOLLOIDS,  137  (108388).  [PMID:] [10.1016/j.foodhyd.2022.108388]
34. Jingyi Zheng, Lei Zhao, Junjie Yi, Linyan Zhou, Shengbao Cai.  (2022)  Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils.  Foods,  11  (21): (3320).  [PMID:36359933] [10.3390/foods11213320]
35. Wang Ying, Sun Jingyi, Zhao Peng, Yi Hui, Yuan Hui, Yang Mingfeng, Sun Baoliang, Che Fengyuan.  (2022)  Rapid magnetic separation: An immunoassay platform for the SERS-based detection of subarachnoid hemorrhage biomarkers.  Frontiers in Chemistry,  10    [PMID:36339041] [10.3389/fchem.2022.1002351]
36. Lechuan Wang, Bowen Xiao, Qiannan Guo, Panpan Guo, Huajiang Zhang, Yujie Chi, Ning Xia, Longwei Jiang, Qian Cui.  (2023)  Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.  FOOD CHEMISTRY,  402  (134512).  [PMID:36303394] [10.1016/j.foodchem.2022.134512]
37. Baoguang Wu, Shipei Zhang, Xiaofen Jiang, Pengfei Hou, Yuelin Xin, Lei Zhang, Jinsong Zhang, Deyi Zhou.  (2022)  Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,  222  (121).  [PMID:36113597] [10.1016/j.ijbiomac.2022.09.066]
38. Pengyu Zhu, Chunmin Ma, Jing Fan, Yang Yang, Xiaofei Liu, Xin Bian, Likun Ren, Yue Xu, Dehui Yu, Linlin Liu, Yu Fu, Jian Gao, Na Zhang.  (2022)  The interaction of trehalose and molten globule state soybean 11S globulin and its impact on foaming capacities.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  103  (3): (1194-1204).  [PMID:36088619] [10.1002/jsfa.12214]
39. Dehai Yu, Qi Luo, Chuanyuan Yang, Chen Yang, Shan Li, Zhe Wang, Qiang Wang, Wenxia Liu, Huili Wang, Dandan Ji.  (2022)  Electrostatic complexes of ethyl lauroyl arginate/nano-montmorillonite as a food-grade pickering stabiliser: Emulsification performance and mechanism.  LWT-FOOD SCIENCE AND TECHNOLOGY,  168  (113934).  [PMID:] [10.1016/j.lwt.2022.113934]
40. Tingting Feng, Xinshuo Wang, Chunli Fan, Xuejiao Wang, Xingwei Wang, Heping Cui, Shuqin Xia, Qingrong Huang.  (2023)  The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties.  FOOD CHEMISTRY,  401  (134139).  [PMID:36096006] [10.1016/j.foodchem.2022.134139]
41. Yuteng Fu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu.  (2022)  Degradation kinetics of rutin encapsulated in oil-in-water emulsions: impact of particle size.  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,  103  (2): (770-778).  [PMID:36053972] [10.1002/jsfa.12188]
42. Yongsheng Wang, Nan Li, Yuanshuai Gan, Changli Zhang, Shihan Wang, Zhongyao Wang, Zhihan Wang.  (2022)  Waste Utilization: Physicochemical characteristics, stability and applications of emulsified Rana chensinensis ovum oil with waste extracts.  Food Chemistry-X,  15  (100436).  [PMID:36211729] [10.1016/j.fochx.2022.100436]
43. Yu Dehai, Luo Qi, Zhang Jing, Wang Qiang, Wang Huili, Song Zhaoping, Li Shan, Liu Wenxia, Zhang Fengshan, Ji Dandan.  (2022)  Pickering emulsions co-stabilised by cellulose nanofibres and nicotinamide mononucleotide.  CELLULOSE,  29  (16): (8569-8585).  [PMID:] [10.1007/s10570-022-04805-1]
44. Jing Liu, Lili Hu, Yaqing Xiao, Yingnan Liu, Songnan Li, Mingming Zheng, Zhenyu Yu, Kang Liu, Yibin Zhou.  (2022)  Gel Properties and Formation Mechanism of Camellia Oil Body-Based Oleogel Improved by Camellia Saponin.  Gels,  8  (8): (499).  [PMID:36005100] [10.3390/gels8080499]
45. Xin Feng, Hongjie Dai, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Hai Chen, Liang Ma, Yuhao Zhang.  (2022)  Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation?.  FOOD HYDROCOLLOIDS,  133  (107960).  [PMID:] [10.1016/j.foodhyd.2022.107960]
46. Shumin Zhang, Xin Feng, Yue Huang, Yuxi Wang, Hai Chen, Yong Yu, Liang Ma, Yuhao Zhang, Hongjie Dai.  (2022)  Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,  216  (272).  [PMID:35798075] [10.1016/j.ijbiomac.2022.07.005]
47. Xin Feng, Hongjie Dai, Yong Yu, Yan Wei, Hongxia Tan, Mi Tang, Liang Ma, Yuhao Zhang.  (2022)  Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition.  FOOD HYDROCOLLOIDS,  133  (107905).  [PMID:] [10.1016/j.foodhyd.2022.107905]
48. Yi-Ke Yue, Zhen Yang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu.  (2022)  Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes.  FOOD CHEMISTRY,  393  (133458).  [PMID:35751209] [10.1016/j.foodchem.2022.133458]
49. Bingjie Liu, Xinshuo Wang, Lin Lu, Quan Wen, Xiaoming Zhang, Caleb John Swing, Shuqin Xia.  (2022)  Tannic acid modulated the wall compactness of cinnamaldehyde-loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis.  INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,  57  (8): (5357-5365).  [PMID:] [10.1111/ijfs.15867]
50. Yujia Liu, Yuli Qi, Qi Wang, Fawen Yin, Honglei Zhan, Han Wang, Bingnan Liu, Yoshimasa Nakamura, Jihui Wang.  (2022)  Antioxidative Effect of Chlorella Pyrenoidosa Protein Hydrolysates and Their Application in Krill Oil-in-Water Emulsions.  Marine Drugs,  20  (6): (345).  [PMID:35736149] [10.3390/md20060345]
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52. Ping Yan, Jiang-lan Yuan, Xu Kang, Jin-ying Lv, Xiao-cui Liu.  (2022)  Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles.  Food Bioscience,  47  (101751).  [PMID:] [10.1016/j.fbio.2022.101751]
53. Laicui Song, Jianlin Li, Hao Li, Yunwei Chang, Shijie Dai, Ruimin Xu, Menghua Dou, Qianjin Li, Guangping lv, Tiesong Zheng.  (2022)  Highly sensitive SERS detection for Aflatoxin B1 and Ochratoxin A based on aptamer-functionalized photonic crystal microsphere array.  SENSORS AND ACTUATORS B-CHEMICAL,  364  (131778).  [PMID:] [10.1016/j.snb.2022.131778]
54. Lingjun Zhang, Jianfeng Sun, Yurui Fang, Yingzhou Huang, Hengyu Guo, Zhong Lin Wang.  (2022)  Tribo-electrophoresis preconcentration enhanced ultra-sensitive SERS detection.  Nano Energy,  98  (107239).  [PMID:] [10.1016/j.nanoen.2022.107239]
55. Jiaxin Chen, Chuanai Cao, Dongxue Yuan, Xiufang Xia, Qian Liu, Baohua Kong.  (2022)  Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions.  FOOD CHEMISTRY,  385  (132700).  [PMID:35305436] [10.1016/j.foodchem.2022.132700]
56. Yue Zhang, Yongkang Xie, Yiting Chen, Ravi Pandiselvam, Yanhong Liu.  (2022)  Surface free fat bridging contributes to the stickiness of powdered infant formula milk pasteurized by radio frequency dry heat treatment.  JOURNAL OF FOOD ENGINEERING,  323  (111001).  [PMID:] [10.1016/j.jfoodeng.2022.111001]
57. Saisai Jiao, Jie Liu, Jialong Sun, Yunwei Chang, Siwei Wang, Shijie Dai, Ruimin Xu, Menghua Dou, Qianjin Li, Jing Wang, Jianlin Li.  (2022)  A highly sensitive and reproducible multiplex mycotoxin SERS array based on AuNPs-loaded inverse opal silica photonic crystal microsphere.  SENSORS AND ACTUATORS B-CHEMICAL,  355  (131245).  [PMID:] [10.1016/j.snb.2021.131245]
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