Whey protein, CAS No.9013-90-5

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

Overview

Specifications

Product Name

Whey protein, CAS No.9013-90-5

CAS

9013-90-5

Molecule Type

Protein

Storage and Shipping

Storage

Store at 2-8°C

Shipped In

Wet ice

References

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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]

8. Wenmei Hu, Xindong Xu, Xingyan Wang, Tinghong Ma, Yuting Li, Xianglin Qin, Jibin Wei, Shan Chen.  (2024)  Effect of curdlan on the gel properties and interactions of whey protein isolate gels.  INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,      [PMID:39059535] [10.1016/j.ijbiomac.2024.134161]

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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15. Hu Wenmei, Qin Xianglin, Huang Kai, Ren Erfang, Miao Yifan, Liao Siru, Zhang Siqi, Chen Shan.  (2025)  Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance.  Food Biophysics,  20  (4): (191).  [PMID:] [10.1007/s11483-025-10085-6]

16. Gongshuai Song, Ziming Xu, Zhen Xu, Mingwei Zeng, Mengna Zhang, Jinyan Gong.  (2026)  Multiscale analysis on the fibrillation of whey protein isolate induced by cold plasma treatment: regulation mechanism of aggregation morphology and its emulsifying properties.  Innovative Food Science & Emerging Technologies,      [PMID:] [10.1016/j.ifset.2026.104467]

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