? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交(jiao)通大學(xué)(xue)農(nóng)業(yè)(ye)與生物學(xué)院(yuan)研究團(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。

? ? 在該研究(jiu)論文中，研究人(ren)員利用上海(hai)騰拔的Universal TA研(yan)究型國(guó)產(chǎn)質(zhì)(zhi)構(gòu)儀用于(yu)測(cè)定馬鈴薯(shu)面包的硬(ying)度、回復(fù)性、內(nèi)聚(ju)性和(he)咀嚼(jue)性等指標(biāo)。

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