近日，長(zhang)沙理工(gong)大學(xue)食品與生(sheng)物工(gong)程學院李(li)向紅教授(shou)團隊和上(shang)海交(jiao)通大(da)學農業(yè)與生物(wu)學院食品科(ke)學與工(gong)程系吳金鴻(hong)副研究(jiu)員團(tuan)隊在國際(ji)食品期(qi)刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了(le)題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論文。在該論文中，研(yan)究人員使(shi)用上海騰拔Universal TA研(yan)究型質構儀(yi)測定了(le)鰱魚魚(yu)糜凝(ning)膠的(de)凝膠強(qiang)度。

全文下載鏈接(jie)

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi