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

在第一(yi)篇論文(wen)中，研究(jiu)人員使(shi)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定納米乳(ru)液基膜的拉伸(shen)強(qiáng)度和(he)斷裂伸長(zhǎng)(zhang)率以及藍(lán)(lan)莓的(de)硬度；在第(di)二篇(pian)論文中，研究(jiu)人員使(shi)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白基膜的(de)拉伸強(qiáng)(qiang)度和斷裂伸長(zhǎng)(zhang)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