近日，南京中(zhong)醫(yī)藥(yao)大學(xué)研究(jiu)人員分別在國(guo)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)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(pian)論文(wen)中，研(yan)究人(ren)員使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(ce)定納米乳液(ye)基膜的(de)拉伸強(qiáng)度和(he)斷裂伸(shen)長率以(yi)及藍(lán)莓(mei)的硬度；在第二(er)篇論文中，研(yan)究人員使(shi)用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基(ji)膜的拉伸(shen)強(qiáng)度(du)和斷裂伸長(zhang)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