SL8330

56-87-1

The reserve liquid is recommended to be packaged and frozen to avoid repeated freezing and thawing (-20℃, 1 month); The diluted working liquid is recommended to be used and prepared immediately

 Jirong Wang, Chengying Zhao, Shaojie Zhao, Xingmiao Lu, Mengyu Ma, Jinkai Zheng. Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation. CARBOHYDRATE POLYMERS. (IF 11.2000)

 Ling-Xia Su, Jing Chen, Jun Liu, Yan-Hong Shao, Zong-Cai Tu. l-lysine modified whey protein isolate: Mechanism on the improvement of the gel properties and its application as model fish sausage. FOOD HYDROCOLLOIDS. (IF 10.7000)

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