近日(ri)，長沙理(li)工大(da)學食品與生物(wu)工程(cheng)學院李(li)向紅教授團隊(dui)和上海交通大(da)學農(nóng)業(yè)(ye)與生物學(xue)院食(shi)品科學與(yu)工程系吳(wu)金鴻副研究員(yuan)團隊在國(guo)際食品期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)(fa)表了題為(wei)"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(lun)文。在該(gai)論文中，研究人(ren)員使(shi)用上(shang)海騰拔Universal TA研(yan)究型(xing)質構儀(yi)測定了鰱(lian)魚魚糜凝(ning)膠的凝膠(jiao)強度。

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