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

31 Citations
Item Number
N100628
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N100628-1g
1g
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$16.90
N100628-5g
5g
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$62.90
N100628-25g
25g
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Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!
$172.90
N100628-100g
100g
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Oxazines Six-Membered Heterocyclic Compounds

Basic Description

SynonymsFT-0759287 | AKOS004901433 | N-(5-amino-9H-benzo[a]phenoxazin-9-ylidene)-N-ethylethanaminium chloride | 5-Amino-9-(diethylamino)benzo(a)phenoxazin-7-ium chloride | Nile Blue chloride, Dye content 85 % | UNII-E58RL8T2X3 | Nile Blue A | NSC146184 | NSC-1461
Specifications & PurityReagent grade
Biochemical and Physiological MechanismsChlorinated 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 InNormal
GradeReagent 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 TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID

Associated Targets(non-human)

Saccharomyces cerevisiae (19171 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Plasmodium falciparum (966862 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
Plasmodium berghei (192651 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID
L6 (7924 Activities)
Activity TypeRelationActivity valueUnitsAction TypeJournalPubMed IddoiAssay Aladdin ID

Names and Identifiers

Pubchem Sid488182316
Pubchem Sid Urlhttps://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:

Find and download the COA for your product by matching the lot number on the packaging.

3 results found

Lot NumberCertificate TypeDateItem
B2323580Certificate of AnalysisMar 05, 2021 N100628
C2307250Certificate of AnalysisMar 05, 2021 N100628
K2303112Certificate of AnalysisMar 05, 2021 N100628

Chemical and Physical Properties

Solubilitysoluble in water and ethanol.

Safety and Hazards(GHS)

WGK Germany 3
RTECS DJ1930000
Reaxy-Rn 3923952

Related Documents

 SDS

 Specification Sheet

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]

Solution Calculators

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