近日，南(nan)京中醫(yī)藥大學(xué)(xue)研究人員(yuan)分別在(zai)國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“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。

在第一篇論文(wen)中，研究(jiu)人員使用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)(gou)儀測定納米(mi)乳液基膜的拉(la)伸強(qiáng)度和斷(duan)裂伸長率以(yi)及藍(lán)莓的硬(ying)度；在(zai)第二篇(pian)論文中，研究(jiu)人員使用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測定谷蛋白基膜(mo)的拉伸強(qiáng)(qiang)度和(he)斷裂伸長率(lv)。

全文下(xia)載鏈接(jie)：

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