近日，長沙理工(gong)大學(xue)食品與生物(wu)工程學院李向(xiang)紅教授團(tuan)隊和上海(hai)交通大學農業(yè)(ye)與生(sheng)物學院食品科(ke)學與工(gong)程系(xi)吳金鴻(hong)副研(yan)究員團(tuan)隊在國際食(shi)品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的(de)研究論文(wen)。在該(gai)論文中，研(yan)究人員使用(yong)上海(hai)騰拔Universal TA研究型(xing)質構儀(yi)測定了鰱(lian)魚魚糜凝膠(jiao)的凝膠強(qiang)度。

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