近日，長(zhǎng)沙(sha)理工大學(xué)(xue)食品與生(sheng)物工(gong)程學(xué)院李(li)向紅教授團(tuán)(tuan)隊(duì)和上海交通(tong)大學(xué)農(nóng)業(yè)(ye)與生物學(xué)(xue)院食品科(ke)學(xué)與(yu)工程系吳金(jin)鴻副研(yan)究員團(tuán)隊(duì)(dui)在國(guó)(guo)際食品期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)(fa)表了(le)題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論(lun)文。在該(gai)論文中，研究人(ren)員使用上海騰(teng)拔Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀測(cè)定了鰱(lian)魚魚糜凝膠的(de)凝膠強(qiáng)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