近日，南京(jing)中醫(yī)藥大(da)學(xué)研究人員分(fen)別在(zai)國(guó)際(ji)期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)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(de)研究論(lun)文。

在第一(yi)篇論文中，研究(jiu)人員使用上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定納米(mi)乳液基膜的(de)拉伸強(qiáng)(qiang)度和斷裂伸(shen)長(zhǎng)率(lv)以及藍(lán)莓的(de)硬度；在(zai)第二(er)篇論文(wen)中，研究人(ren)員使用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定谷蛋白基膜的(de)拉伸(shen)強(qiáng)度和斷(duan)裂伸長(zhǎng)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