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Rheology

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Apoptosis (1) Biochemical Assay Reagents (2) GCGR (1) Histamine Receptor (1) PDGFR (2)
By Research Areas:	Cancer (1) Cardiovascular Disease (4) Inflammation/Immunology (1)
Oligonucleotides:	Thickeners (1) Emulsifiers (1)

Inhibitors & Agonists

Biochemical Assay Reagents

Natural
Products

Oligonucleotides

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-B1815

Xanthinol Nicotinate Xanthinol Niacinate	PDGFR	Cardiovascular Disease
Xanthinol Nicotinate (Xanthinol Niacinate), a vasodilator, can act directly on the smooth muscle of small arteries and capillaries. Xanthinol Nicotinate expands blood vessels, improves blood rheology and reduces peripheral vascular resistance .

HY-29350

Polyglycerol-polyricinoleate PGPR	Biochemical Assay Reagents	Others
Polyglycerol-polyricinoleate (PGPR) is an emulsifier commonly used in the food industry. Polyglycerol-polyricinoleate can improve food texture and stability .

HY-158337

Nesosteine	Histamine Receptor	Inflammation/Immunology
Nesosteine is a bronchitis inhibitor that improves the rheology and production of airway bronchial mucus in rabbits. Nesosteine significantly reduced the viscosity of airway bronchial mucus in animals with sulfuric acid nebulized bronchitis and increased mucus production in healthy animals. Nesosteine is more active than mucus-regulating drugs such as Sobrerol, N-acetylcysteine, bromhexine, ambroxol, S-carboxymethylcysteine, and mercaptoalanine. Nesosteine also reduced the content of total proteins in airway bronchial mucus, such as albumin, α1, α2, β, and γ mucins .

HY-A0103

Xanthan gum	Biochemical Assay Reagents	Others
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

HY-106559

Sorbinicate	GCGR	Cardiovascular Disease
Sorbinicate, a derivative of nicotinic acid, exerts a favourable influence on blood rheology and platelet function .

HY-B1815R

Xanthinol Nicotinate (Standard)	PDGFR	Cardiovascular Disease
Xanthinol Nicotinate (Standard) is the analytical standard of Xanthinol Nicotinate. This product is intended for research and analytical applications. Xanthinol Nicotinate (Xanthinol Niacinate), a vasodilator, can act directly on the smooth muscle of small arteries and capillaries. Xanthinol Nicotinate expands blood vessels, improves blood rheology and reduces peripheral vascular resistance .

HY-125665R

Pheophorbide A (Standard)	Apoptosis	Cardiovascular Disease Cancer
Xanthinol Nicotinate (Standard) is the analytical standard of Xanthinol Nicotinate. This product is intended for research and analytical applications. Xanthinol Nicotinate (Xanthinol Niacinate), a vasodilator, can act directly on the smooth muscle of small arteries and capillaries. Xanthinol Nicotinate expands blood vessels, improves blood rheology and reduces peripheral vascular resistance .

Cat. No.	Product Name	Type

HY-29350

Polyglycerol-polyricinoleate PGPR	Surfactants
Polyglycerol-polyricinoleate (PGPR) is an emulsifier commonly used in the food industry. Polyglycerol-polyricinoleate can improve food texture and stability .

HY-A0103

Xanthan gum	Biochemical Assay Reagents
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

Xanthan gum

Biochemical Assay Reagents

Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-125665R

Pheophorbide A (Standard)	Structural Classification Microorganisms Ketones, Aldehydes, Acids Source classification	Apoptosis
Xanthinol Nicotinate (Standard) is the analytical standard of Xanthinol Nicotinate. This product is intended for research and analytical applications. Xanthinol Nicotinate (Xanthinol Niacinate), a vasodilator, can act directly on the smooth muscle of small arteries and capillaries. Xanthinol Nicotinate expands blood vessels, improves blood rheology and reduces peripheral vascular resistance .

Cat. No.	Product Name		Classification

HY-A0103

Xanthan gum		Emulsifiers Thickeners
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

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Rheology

Inhibitors & Agonists

Biochemical Assay Reagents

NaturalProducts

Oligonucleotides

Natural
Products