近日，南京中(zhong)醫(yī)藥(yao)大學(xué)(xue)研究人員分別(bie)在國際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題(ti)為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究論(lun)文。

在第一篇論(lun)文中(zhong)，研究(jiu)人員使用上(shang)海騰拔(ba)Rapid TA質(zhì)構(gòu)(gou)儀測定納(na)米乳(ru)液基膜的拉(la)伸強(qiáng)度和斷(duan)裂伸長率以及(ji)藍(lán)莓的硬度(du)；在第(di)二篇論(lun)文中(zhong)，研究人員使用(yong)上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基(ji)膜的拉(la)伸強(qiáng)度(du)和斷裂伸長(zhang)率。

全文下載(zai)鏈接：

Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation

Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols