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

在第一篇(pian)論文中，研究(jiu)人員使用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)納米乳液基膜(mo)的拉伸強(qiáng)度(du)和斷裂伸(shen)長率以(yi)及藍(lán)(lan)莓的硬度；在第(di)二篇論文中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測(ce)定谷蛋(dan)白基(ji)膜的拉伸強(qiáng)度(du)和斷(duan)裂伸長率。

全文下(xia)載鏈接：

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