? ? 2019年5日，食(shi)品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交通(tong)大學(xué)農(nóng)業(yè)(ye)與生物學(xué)院(yuan)研究團(tuán)隊(duì)題為(wei)“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文(wen)。

? ? 在該研(yan)究論文中，研(yan)究人員利用上(shang)海騰拔的Universal TA研究(jiu)型國產(chǎn)(chan)質(zhì)構(gòu)儀用(yong)于測(cè)定馬鈴(ling)薯面(mian)包的(de)硬度、回復(fù)(fu)性、內(nèi)(nei)聚性和咀(ju)嚼性等指(zhi)標(biāo)。

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