近日(ri)，南京中醫(yī)藥大(da)學(xué)研(yan)究人員分別(bie)在國(guó)(guo)際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際(ji)期刊《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(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論文(wen)。

在第(di)一篇論(lun)文中，研究人員(yuan)使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定(ding)納米乳(ru)液基膜的(de)拉伸強(qiáng)度和(he)斷裂伸長(zhǎng)率以(yi)及藍(lán)(lan)莓的硬度(du)；在第二篇論文(wen)中，研究(jiu)人員使用(yong)上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定谷蛋(dan)白基膜(mo)的拉伸強(qiáng)(qiang)度和斷裂伸長(zhǎng)(zhang)率。

全文下(xia)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