? ? 2019年5日，食(shi)品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海交(jiao)通大學(xué)農(nóng)(nong)業(yè)與(yu)生物學(xué)院研究(jiu)團(tuán)隊(duì)題為(wei)“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文(wen)。

? ? 在該研究論文(wen)中，研(yan)究人(ren)員利用上(shang)海騰拔的(de)Universal TA研究型國產(chǎn)(chan)質(zhì)構(gòu)(gou)儀用于測定馬(ma)鈴薯面包的硬(ying)度、回復(fù)(fu)性、內(nèi)聚(ju)性和咀嚼性等(deng)指標(biāo)。

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