近日(ri)，南京中醫(yī)(yi)藥大學(xué)研究(jiu)人員(yuan)分別在國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題為“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(jiu)論文(wen)。

在第一(yi)篇論文中，研究(jiu)人員使用上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定(ding)納米乳(ru)液基膜的拉伸(shen)強(qiáng)度和(he)斷裂伸長(zhǎng)率(lv)以及藍(lán)莓(mei)的硬度；在第(di)二篇論文(wen)中，研究人(ren)員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定谷蛋白(bai)基膜的拉伸強(qiáng)(qiang)度和斷裂伸(shen)長(zhǎng)率(lv)。

全文下(xia)載鏈接：

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