近日，南(nan)京中醫(yī)(yi)藥大學(xué)(xue)研究人員(yuan)分別(bie)在國際期(qi)刊《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(jiu)論文。

在第一(yi)篇論文中，研究(jiu)人員使用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定納(na)米乳液基(ji)膜的拉伸強(qiang)度和斷裂伸(shen)長率以及藍(lán)(lan)莓的(de)硬度；在第二篇(pian)論文(wen)中，研究(jiu)人員使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)谷蛋白基膜的(de)拉伸強度(du)和斷裂伸長(zhang)率。

全文下載鏈接(jie)：

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