近日(ri)，南京(jing)中醫(yī)(yi)藥大學(xué)研究人(ren)員分別(bie)在國(guo)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)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(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論文。

在第(di)一篇論文中，研(yan)究人員使(shi)用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)納米乳液基(ji)膜的拉(la)伸強度和斷裂(lie)伸長(zhang)率以及藍(lán)莓(mei)的硬度；在(zai)第二篇論文中(zhong)，研究人員使(shi)用上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定谷蛋白基膜(mo)的拉(la)伸強度(du)和斷裂伸長率(lv)。

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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