近日，南京中(zhong)醫(yī)藥大學研究(jiu)人員(yuan)分別在(zai)國際(ji)期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)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"的研究論文(wen)。

在第一(yi)篇論文中，研究(jiu)人員使用(yong)上海騰拔(ba)Rapid TA質(zhì)構(gòu)(gou)儀測定納米乳(ru)液基膜(mo)的拉伸強度和(he)斷裂伸長(zhang)率以及(ji)藍莓的(de)硬度；在第二篇(pian)論文中，研(yan)究人員使用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定谷蛋白基膜的(de)拉伸(shen)強度和斷(duan)裂伸長率(lv)。

全文(wen)下載鏈接：

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