近日，南(nan)京中(zhong)醫(yī)藥大學(xué)研(yan)究人員分別在(zai)國(guó)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國(guó)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論(lun)文。

在第(di)一篇論文(wen)中，研究(jiu)人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定(ding)納米乳(ru)液基膜的拉(la)伸強(qiáng)度和斷裂(lie)伸長(zhǎng)率(lv)以及藍(lán)(lan)莓的硬度；在(zai)第二篇論文中(zhong)，研究人(ren)員使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白(bai)基膜的拉伸(shen)強(qiáng)度(du)和斷裂伸(shen)長(zhǎng)率。

全文下(xia)載鏈接：

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