近日，長沙理工(gong)大學食品與生(sheng)物工程(cheng)學院李向紅(hong)教授團隊和(he)上海交通大學(xue)農(nóng)業(yè)與生物(wu)學院食品科(ke)學與(yu)工程系吳金(jin)鴻副研(yan)究員團隊(dui)在國(guo)際食品期(qi)刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題(ti)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(jiu)論文。在該論文中(zhong)，研究(jiu)人員使(shi)用上(shang)海騰拔Universal TA研(yan)究型質構儀(yi)測定(ding)了鰱魚(yu)魚糜(mi)凝膠的凝膠(jiao)強度。

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Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi