近日(ri)，南京中醫(yī)(yi)藥大學(xué)研究(jiu)人員分別在國(guo)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)表了題為(wei)“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(de)研究論文。

在第一(yi)篇論文中，研(yan)究人員使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定納(na)米乳(ru)液基膜的拉(la)伸強(qiáng)度和斷(duan)裂伸(shen)長率以及藍(lán)(lan)莓的硬度；在第(di)二篇論文(wen)中，研究人員(yuan)使用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基膜(mo)的拉伸強(qiáng)度(du)和斷(duan)裂伸長(zhang)率。

全文下(xia)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