?近期(qi)，南京中(zhong)醫(yī)藥大(da)學藥(yao)學院和南京工(gong)業(yè)大學食(shi)品與輕工學(xue)院研究(jiu)人員在國(guo)際食(shi)品期刊(kan)《LWT - Food Science and Technology》發(fā)表了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究論文(wen)。在該研究(jiu)論文中(zhong)，研究(jiu)人員(yuan)利用上(shang)海騰拔Rapid TA質構儀(yi)測定冷凍面(mian)團面包的硬(ying)度。

?上海騰拔(ba)Rapid TA質構儀(yi)廣泛應(ying)用于食品(pin)、醫(yī)藥、化工和材(cai)料等領域(yu)樣品的質構(gou)分析與(yu)物性測(ce)試，并助力(li)用戶在(zai)國內外期刊(kan)發(fā)表多篇論(lun)文。

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Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound