近日，南(nan)京中醫(yī)藥大學(xué)(xue)研究人員(yuan)分別在國(guó)(guo)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)(guo)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為“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，研究人員使(shi)用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定納米乳(ru)液基膜的拉(la)伸強(qiáng)度和斷裂(lie)伸長(zhǎng)(zhang)率以及(ji)藍(lán)莓的硬(ying)度；在(zai)第二篇論文中(zhong)，研究人員(yuan)使用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定谷蛋白基膜的(de)拉伸強(qiáng)度(du)和斷裂伸(shen)長(zhǎng)率(lv)。

全文(wen)下載鏈(lian)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