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

在第(di)一篇論文中(zhong)，研究人(ren)員使用(yong)上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測定納(na)米乳液基膜(mo)的拉伸(shen)強(qiáng)度(du)和斷裂伸長(zhang)率以及(ji)藍(lán)莓(mei)的硬(ying)度；在第二(er)篇論(lun)文中(zhong)，研究人(ren)員使用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基膜的(de)拉伸強(qiáng)度和(he)斷裂伸長率。

全文(wen)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