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Nile Blue chloride - reagent grade, high purity , CAS No.2381-85-3

CAS#: 2381-85-3
Formula: C₂₀H₂₀ClN₃O
Molecular Weight: 353.85
Beilstein Registry Number: 3923952
MDL number: MFCD00011936
PubChem CID: 16938
PubChem SID: 488182316

Item Number

N100628

Grouped product items
SKU	Size	Availability	Price
N100628-1g	1g	In stock	$16.90
N100628-5g	5g	In stock	$62.90
N100628-25g	25g	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$172.90
N100628-100g	100g	In stock	$622.90

View related series

Oxazines Six-Membered Heterocyclic Compounds

Basic Description

Synonyms	Nile Blue chloride \| 2381-85-3 \| Basic Blue 12 \| Nile Blue A \| Cresol Fast Violet \| Nile blue \| Nile Blue AX \| Cresyl Fast Violet \| C.I. Basic Blue 12 \| Nile Blue Base \| Nile Blue hydrochloride \| C.I. 51180 \| NSC 146184 \| 5-amino-9-(diethylamino)benzo[a]phenoxazin-7-ium chloride \| 5
Specifications & Purity	Reagent grade
Biochemical and Physiological Mechanisms	Chlorinated Nile Blue is a green powder and a member of oxazine dyes. Its color can change from blue (pH 9.4) to purple-red (11.0). Nile blue chloride has been used to detect DNA and lipids. In addition, it also helps to identify the growth of bacteria. N
Shipped In	Normal
Grade	Reagent Grade
Product Description	Nile Blue chloride, or Nile Blue A, is a fluorescence reference standard used for various histologic staining. It is commonly utilized in studies involved with lipid and nuclei staining. Nile Blue chloride imparts a pink color to unsaturated glycerides and neutral lipids and stains nuclei and acids (such as fatty acids, chormolipids and phospholipids) a purple-blue color. A histological and lipid stain

Associated Targets(Human)

HepG2 196354 Activities

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Associated Targets(non-human)

Saccharomyces cerevisiae 19171 Activities

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Plasmodium falciparum 966862 Activities

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Plasmodium berghei 192651 Activities

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

L6 7924 Activities

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Names and Identifiers

Pubchem Sid	488182316
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/488182316
IUPAC Name	(5-aminobenzo[a]phenoxazin-9-ylidene)-diethylazanium;chloride
INCHI	InChI=1S/C20H19N3O.ClH/c1-3-23(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;/h5-12,21H,3-4H2,1-2H3;1H
InChi Key	SHXOKQKTZJXHHR-UHFFFAOYSA-N
Canonical SMILES	CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.[Cl-]
Isomeric SMILES	CC[N+](=C1C=CC2=NC3=C(C=C(C4=CC=CC=C43)N)OC2=C1)CC.[Cl-]
WGK Germany	3
RTECS	DJ1930000
PubChem CID	16938
Molecular Weight	353.85
Beilstein	3923952
Reaxy-Rn	3923952

Certificates

Certificate of Analysis(COA)

Enter Lot Number to search for COA:

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3 results found

Lot Number	Certificate Type	Date	Item
B2323580	Certificate of Analysis	Mar 05, 2021	N100628
C2307250	Certificate of Analysis	Mar 05, 2021	N100628
K2303112	Certificate of Analysis	Mar 05, 2021	N100628

Chemical and Physical Properties

Solubility	soluble in water and ethanol.

Safety and Hazards(GHS)

WGK Germany	3
RTECS	DJ1930000
Reaxy-Rn	3923952

Citations of This Product

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:]
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:]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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. 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]
11. 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:]
12. 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]
13. 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:]
14. 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:]
15. 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]
16. 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:]
17. 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:]
18. 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]
19. 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]
20. 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]
21. 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:]
22. 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:]
23. 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]
24. 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:]
25. 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]
26. 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:]
27. 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:]
28. 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]
29. 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:]
30. 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]
31. Junmeng Lu, Weiyi Zhang, Xue Zhao, Xinglian Xu. (2022) Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting. FOOD CHEMISTRY, 380 (131734). [PMID:35034802]

References

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:]
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:]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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. 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]
11. 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:]
12. 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]
13. 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:]
14. 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:]
15. 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]
16. 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:]
17. 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:]
18. 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]
19. 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]
20. 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]
21. 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:]
22. 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:]
23. 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]
24. 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:]
25. 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]
26. 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:]
27. 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:]
28. 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]
29. 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:]
30. 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]
31. Junmeng Lu, Weiyi Zhang, Xue Zhao, Xinglian Xu. (2022) Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting. FOOD CHEMISTRY, 380 (131734). [PMID:35034802]

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