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

在第(di)一篇論(lun)文中(zhong)，研究人員使用(yong)上海騰拔Rapid TA質構(gou)儀測(ce)定納米乳液(ye)基膜的拉(la)伸強度和斷裂(lie)伸長率(lv)以及藍莓(mei)的硬度(du)；在第二篇論(lun)文中，研究人員(yuan)使用上海騰拔(ba)Rapid TA質構儀測定谷蛋白基(ji)膜的拉伸強度(du)和斷裂(lie)伸長率(lv)。

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