近日，南京(jing)中醫(yī)藥大學(xué)(xue)研究人員(yuan)分別在國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)表了題為(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(de)研究論文。

在第一篇論文(wen)中，研究人員(yuan)使用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定納(na)米乳液(ye)基膜的拉伸強(qiang)度和斷(duan)裂伸長率以(yi)及藍莓的硬度(du)；在第二篇論(lun)文中，研究(jiu)人員(yuan)使用上(shang)海騰拔(ba)Rapid TA質(zhì)構(gòu)儀(yi)測定谷蛋白(bai)基膜的拉伸(shen)強度和(he)斷裂伸長率。

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