近日，南(nan)京中醫(yī)藥大學(xue)研究人員(yuan)分別(bie)在國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)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"的研究論(lun)文。

在第一篇(pian)論文中，研(yan)究人員使用(yong)上海騰拔(ba)Rapid TA質(zhì)構儀(yi)測定納米(mi)乳液基膜的拉(la)伸強度和斷(duan)裂伸(shen)長率以及(ji)藍莓的(de)硬度(du)；在第二篇論文(wen)中，研究人員(yuan)使用上海騰(teng)拔Rapid TA質(zhì)構儀測(ce)定谷蛋白基(ji)膜的拉(la)伸強(qiang)度和斷(duan)裂伸(shen)長率。

全文下(xia)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