近日，南京中(zhong)醫(yī)藥大學研究(jiu)人員(yuan)分別在國際(ji)期刊《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題(ti)為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究(jiu)論文(wen)。

在第一篇(pian)論文中，研究人(ren)員使用上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測定納米(mi)乳液基(ji)膜的拉伸強(qiang)度和(he)斷裂伸長(zhang)率以及藍莓(mei)的硬(ying)度；在第(di)二篇(pian)論文(wen)中，研究(jiu)人員使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測定谷蛋白基膜的(de)拉伸(shen)強度和(he)斷裂伸(shen)長率(lv)。

全文(wen)下載鏈接：

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