近日(ri)，南京中醫(yī)藥(yao)大學(xué)研(yan)究人員(yuan)分別在國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題為(wei)“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究(jiu)論文。

在第一篇(pian)論文中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀(yi)測(cè)定納(na)米乳(ru)液基膜(mo)的拉伸強(qiáng)(qiang)度和斷裂伸長(zhang)率以及藍(lán)莓的(de)硬度；在第二篇(pian)論文中，研究人(ren)員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定谷蛋白基膜(mo)的拉(la)伸強(qiáng)度(du)和斷裂伸長率(lv)。

全文下載鏈(lian)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