近日，長(zhang)沙理工大(da)學食品(pin)與生物工(gong)程學院李(li)向紅教授團隊(dui)和上(shang)海交通大(da)學農業(yè)與生物(wu)學院食(shi)品科學與工(gong)程系吳金鴻(hong)副研究(jiu)員團隊在國(guo)際食品期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)(fa)表了(le)題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的(de)研究論(lun)文。在該論(lun)文中，研究人員(yuan)使用上(shang)海騰(teng)拔Universal TA研究型質構(gou)儀測定(ding)了鰱(lian)魚魚糜凝(ning)膠的(de)凝膠(jiao)強度。

全文下(xia)載鏈(lian)接

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi