近日，南京中醫(yī)(yi)藥大學(xué)研究(jiu)人員分別在(zai)國(guó)際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)表了題(ti)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(wen)。

在第(di)一篇論文中，研(yan)究人員(yuan)使用(yong)上海騰(teng)拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定納(na)米乳液基膜(mo)的拉(la)伸強(qiáng)(qiang)度和(he)斷裂伸(shen)長(zhǎng)率以及藍(lán)(lan)莓的硬度；在第(di)二篇論文中(zhong)，研究人員使(shi)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定谷蛋白基膜(mo)的拉伸強(qiáng)度(du)和斷(duan)裂伸長(zhǎng)率。

全文下載鏈(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