近日，南(nan)京中醫(yī)藥大學(xué)(xue)研究人員分(fen)別在國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)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(yan)究論文(wen)。

在第一(yi)篇論文(wen)中，研(yan)究人(ren)員使用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)納米(mi)乳液基膜(mo)的拉伸強(qiáng)度和(he)斷裂伸長(zhang)率以及(ji)藍(lán)莓(mei)的硬(ying)度；在(zai)第二篇論文中(zhong)，研究人員(yuan)使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定谷蛋白基(ji)膜的拉(la)伸強(qiáng)(qiang)度和斷裂伸長(zhang)率。

全文下載(zai)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