近日，南京(jing)中醫(yī)(yi)藥大學研(yan)究人員分別在(zai)國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究(jiu)論文。

在第一篇論文(wen)中，研究人員(yuan)使用上海騰拔(ba)Rapid TA質構儀(yi)測定(ding)納米(mi)乳液基膜(mo)的拉(la)伸強(qiang)度和斷裂(lie)伸長(zhang)率以及(ji)藍莓的硬度；在(zai)第二篇論文(wen)中，研究人員(yuan)使用上海(hai)騰拔Rapid TA質構(gou)儀測定(ding)谷蛋白基膜(mo)的拉伸強(qiang)度和斷(duan)裂伸長率(lv)。

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