? ? 2019年5日，食(shi)品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xian)發(fā)表(biao)了上海交通大(da)學(xué)農(nóng)業(yè)與生(sheng)物學(xué)院研究(jiu)團(tuán)隊(duì)題(ti)為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研(yan)究論文(wen)。

? ? 在該(gai)研究論文中，研(yan)究人員利用上(shang)海騰拔的Universal TA研究(jiu)型國產(chǎn)質(zhì)構(gòu)(gou)儀用于測定(ding)馬鈴(ling)薯面(mian)包的(de)硬度、回復(fù)(fu)性、內(nèi)聚性和咀(ju)嚼性等(deng)指標(biāo)。

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