近日，南京(jing)中醫(yī)(yi)藥大學(xué)研究(jiu)人員(yuan)分別在國(guo)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論文。

在第一篇(pian)論文(wen)中，研究人員(yuan)使用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定納(na)米乳液基膜的(de)拉伸強(qiáng)(qiang)度和斷裂伸長(zhang)率以及藍(lán)(lan)莓的硬度；在第(di)二篇論文中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定谷蛋白(bai)基膜的拉(la)伸強(qiáng)(qiang)度和斷裂(lie)伸長(zhang)率。

全文(wen)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