近日，南京(jing)中醫(yī)藥大學(xué)(xue)研究人員分(fen)別在國(guó)際(ji)期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國(guó)際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題為“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(yan)究論文。

在第一(yi)篇論(lun)文中，研究(jiu)人員使(shi)用上(shang)海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定納米(mi)乳液基膜的(de)拉伸強(qiáng)(qiang)度和斷裂伸長(zhǎng)(zhang)率以(yi)及藍(lán)(lan)莓的硬度；在(zai)第二(er)篇論文中(zhong)，研究人員使(shi)用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定谷蛋(dan)白基膜的拉伸(shen)強(qiáng)度和斷裂伸(shen)長(zhǎng)率。

全文(wen)下載鏈接：

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