近日(ri)，長沙理工大(da)學食品與生(sheng)物工程學院(yuan)李向紅(hong)教授團隊(dui)和上(shang)海交通大學農(nóng)(nong)業(yè)與生(sheng)物學院食品(pin)科學與工(gong)程系吳金鴻(hong)副研究員團隊(dui)在國(guo)際食品(pin)期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題(ti)為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論文(wen)。在該(gai)論文中(zhong)，研究人員使(shi)用上海騰(teng)拔Universal TA研究型質(zhì)(zhi)構儀測定了鰱(lian)魚魚糜凝膠(jiao)的凝膠強度(du)。

全文下(xia)載鏈(lian)接

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi