近日，南京中(zhong)醫(yī)藥大學(xué)研究(jiu)人員分別在(zai)國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)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(de)研究(jiu)論文。

在第一(yi)篇論文中(zhong)，研究人員使用(yong)上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(ce)定納(na)米乳液基膜(mo)的拉伸強度(du)和斷裂(lie)伸長率(lv)以及藍莓(mei)的硬度；在第二(er)篇論(lun)文中，研(yan)究人(ren)員使用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基膜的(de)拉伸強度和斷(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