近日(ri)，南京中醫(yī)藥大(da)學(xué)研究(jiu)人員分別在國(guo)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題為(wei)“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題(ti)為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究論文(wen)。

在第一篇論文(wen)中，研(yan)究人員使(shi)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(ce)定納米乳液基(ji)膜的拉伸強(qiáng)度(du)和斷裂伸長率(lv)以及藍(lán)(lan)莓的硬度；在第(di)二篇論文(wen)中，研究(jiu)人員使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)儀測定谷蛋白基膜的(de)拉伸強(qiáng)度(du)和斷裂伸(shen)長率。

全文下載(zai)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