近日，長(zhǎng)沙理(li)工大學(xué)(xue)食品(pin)與生物(wu)工程學(xué)院李(li)向紅教(jiao)授團(tuán)隊(duì)和上(shang)海交(jiao)通大學(xué)農(nóng)(nong)業(yè)與生(sheng)物學(xué)院食(shi)品科學(xué)與(yu)工程系吳金(jin)鴻副(fu)研究員團(tuán)(tuan)隊(duì)在(zai)國(guó)際(ji)食品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表(biao)了題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論文。在該論文中(zhong)，研究人(ren)員使用上(shang)海騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀測(cè)(ce)定了鰱魚魚糜(mi)凝膠(jiao)的凝膠強(qiáng)度(du)。

全文下(xia)載鏈接(jie)

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