Whey protein, CAS No.9013-90-5

CAS: 9013-90-5 Cat. No.: L344777 Número EC: 232-750-1

Descripción general

Specifications

Product Name

Whey protein, CAS No.9013-90-5

CAS

9013-90-5

Tipo de molécula

Protein

Almacenamiento y envío

Condiciones de almacenamiento de almacenamiento

Store at 2-8°C

Enviado en

Wet ice

Referencias

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2. Ge Song, Honglian Tan, Chuhan Cheng, Peng Li, Xinyang Sun, Yuling Zhou, Yong Fang.  (2024)  Development of a Fast Method Using Inductively Coupled Plasma Mass Spectrometry Coupled with High-Performance Liquid Chromatography and Exploration of the Reduction Mechanism of Cr(VI) in Foods.  Toxics,  12  (5): (325).  [PMID:38787104] [10.3390/toxics12050325]

3. Fengzhi Qiao, Shaolei Wang, Jian He, Weilian Hung, Xia Ma, Pimin Gong, Jiadong Li, Ting Sun, Cristabelle De Souza, Lanwei Zhang, Kai Lin.  (2024)  Investigating the role of membrane lipid composition differences on spray drying survival in Lactobacillus bulgaricus using non-targeted Lipidomics.  FOOD CHEMISTRY,      [PMID:39003859] [10.1016/j.foodchem.2024.140336]

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7. Tian Zhen, Jin Huaizhou, Shang Xiaoxiao, Ma Qifei, Wang Weihong, Jin Shangzhong.  (2025)  Optical tweezers investigation of storage stability in whey protein and chitosan-based pickering emulsions.  FOOD SCIENCE AND BIOTECHNOLOGY,      [PMID:41211559] [10.1007/s10068-025-01977-x]

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9. Wen-Xuan Hu, Yue-Yi Dang, Jia-Yang Fu, Chang-Sen Jin, Si-Ling Li, Xiuzhu Yu, Shuang-kui Du.  (2025)  Effect of fatty acid chain length on the structure and digestibility of high-amylose starch-fatty acid and high-amylose starch-fatty acid-whey protein isolate complexes.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:40157677] [10.1016/j.ijbiomac.2025.142616]

10. Qing Zhang, Yujin Yang, Yannan Chen, Shuoshuo Ban, Shaobin Gu, Fang Li, Mengmeng Xue, Jianrui Sun, Xin Li, Shanshan Tie.  (2024)  Optimization of pH-responsive microgel for the co-delivery of Weizmannia coagulans and procyanidins to enhance survival rate and tolerance.  FOOD CHEMISTRY,      [PMID:39442217] [10.1016/j.foodchem.2024.141691]

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