近日，長(zhang)沙理工大學(xué)(xue)食品與生物工(gong)程學(xué)院(yuan)李向紅教授(shou)團(tuán)隊(duì)和上海(hai)交通大(da)學(xué)農(nóng)業(yè)(ye)與生(sheng)物學(xué)院食品科(ke)學(xué)與工程系吳(wu)金鴻(hong)副研(yan)究員團(tuán)隊(duì)在(zai)國際食(shi)品期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)(fa)表了題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論(lun)文。在該論(lun)文中，研究人員(yuan)使用上海騰(teng)拔Universal TA研究型(xing)質(zhì)構(gòu)儀測定了(le)鰱魚魚糜(mi)凝膠的凝膠(jiao)強(qiáng)度。

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