近日，南(nan)京中醫(yī)藥大(da)學(xué)研究人員分(fen)別在國際期刊(kan)《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(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論(lun)文。

在第一(yi)篇論文(wen)中，研究人員使(shi)用上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀(yi)測定納米乳(ru)液基膜的拉(la)伸強(qiáng)度(du)和斷裂伸長(zhang)率以及藍(lán)莓的(de)硬度；在(zai)第二篇論文(wen)中，研究人員使(shi)用上(shang)海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(ce)定谷蛋(dan)白基(ji)膜的拉(la)伸強(qiáng)(qiang)度和斷裂伸(shen)長率。

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