近日，南(nan)京中醫(yī)藥大(da)學(xué)研究人(ren)員分別(bie)在國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)表了題(ti)為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論文。

在第一篇論文(wen)中，研究人(ren)員使用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)納米乳液基膜(mo)的拉伸強度(du)和斷裂伸(shen)長率以(yi)及藍莓(mei)的硬度；在第(di)二篇論文(wen)中，研究人員(yuan)使用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測定谷蛋白(bai)基膜(mo)的拉伸強(qiang)度和斷裂(lie)伸長率。

全文下載鏈接(jie)：

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