近日，南京中(zhong)醫(yī)藥大學(xue)研究(jiu)人員分別在國(guo)際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究(jiu)論文。

在第一篇(pian)論文(wen)中，研(yan)究人員(yuan)使用上海騰拔(ba)Rapid TA質構儀測定(ding)納米乳液基膜(mo)的拉伸(shen)強度(du)和斷裂伸(shen)長率以(yi)及藍莓(mei)的硬度(du)；在第二篇論文(wen)中，研究人(ren)員使(shi)用上海騰拔Rapid TA質構(gou)儀測定(ding)谷蛋(dan)白基膜的拉伸(shen)強度和斷裂(lie)伸長率。

全文(wen)下載(zai)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