近日，南京中(zhong)醫(yī)藥大學(xué)研(yan)究人員分別在(zai)國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)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(ti)為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論(lun)文。

在第一篇論(lun)文中(zhong)，研究人員使用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(ce)定納米乳液(ye)基膜的拉伸(shen)強度和(he)斷裂伸(shen)長率以及(ji)藍莓的硬度(du)；在第二篇(pian)論文中，研究人(ren)員使(shi)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基膜的(de)拉伸強度和斷(duan)裂伸長率(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