近日(ri)，南京中(zhong)醫(yī)藥大學(xué)研究(jiu)人員分別在(zai)國際期刊《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(ti)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(wen)。

在第一篇(pian)論文中，研究人(ren)員使用上(shang)海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測定納米(mi)乳液基膜的(de)拉伸強度和斷(duan)裂伸長率以(yi)及藍(lan)莓的硬(ying)度；在第二(er)篇論(lun)文中(zhong)，研究人員(yuan)使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定谷蛋白(bai)基膜(mo)的拉伸強(qiang)度和斷裂(lie)伸長率(lv)。

全文下載鏈(lian)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