? ? 2019年5日(ri)，食品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xian)發(fā)表(biao)了上(shang)海交通大(da)學農業(yè)與生(sheng)物學院(yuan)研究團隊題(ti)為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究(jiu)論文。

? ? 在該研究(jiu)論文中(zhong)，研究人員利用(yong)上海(hai)騰拔的Universal TA研究(jiu)型國產質構(gou)儀用于測(ce)定馬鈴薯(shu)面包的硬度、回(hui)復性、內聚性(xing)和咀嚼性(xing)等指(zhi)標。

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