近日(ri)，長沙(sha)理工(gong)大學(xué)食(shi)品與生物工程(cheng)學(xué)院(yuan)李向紅(hong)教授團隊和(he)上海交通(tong)大學(xué)農(nóng)業(yè)與生(sheng)物學(xué)院(yuan)食品科(ke)學(xué)與工程系吳(wu)金鴻副研(yan)究員團隊在(zai)國際食品期(qi)刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了(le)題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論(lun)文。在該論文(wen)中，研究(jiu)人員(yuan)使用上海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定了鰱(lian)魚魚糜凝膠的(de)凝膠強度。

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