近日，南京中醫(yī)(yi)藥大學研究(jiu)人員分別(bie)在國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊(kan)《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"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論文。

在第一篇論文(wen)中，研究人員使(shi)用上海騰(teng)拔Rapid TA質構儀(yi)測定納米乳(ru)液基膜的(de)拉伸強度(du)和斷裂伸長(zhang)率以及藍莓的(de)硬度；在(zai)第二篇論文中(zhong)，研究(jiu)人員(yuan)使用(yong)上海騰拔(ba)Rapid TA質構(gou)儀測定谷蛋白(bai)基膜的拉伸(shen)強度(du)和斷裂(lie)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