近日，南京中醫(yī)(yi)藥大學(xué)研究人(ren)員分別在國際(ji)期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論(lun)文。

在第一篇(pian)論文中(zhong)，研究(jiu)人員使(shi)用上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀(yi)測定納米乳液(ye)基膜的(de)拉伸強(qiang)度和斷(duan)裂伸長率以及(ji)藍莓(mei)的硬(ying)度；在第二篇論(lun)文中，研究(jiu)人員使用(yong)上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定谷蛋白基膜的(de)拉伸強度(du)和斷裂伸長(zhang)率。

全文下載鏈(lian)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