近日，南京中醫(yī)(yi)藥大學(xué)研究人(ren)員分別(bie)在國(guó)際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)表了題為(wei)“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究(jiu)論文。

在第一篇(pian)論文(wen)中，研究人員(yuan)使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定納米乳液(ye)基膜的拉(la)伸強(qiáng)(qiang)度和(he)斷裂伸長(zhǎng)(zhang)率以及藍(lán)莓(mei)的硬(ying)度；在第二(er)篇論(lun)文中，研究人員(yuan)使用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定(ding)谷蛋(dan)白基膜的拉(la)伸強(qiáng)(qiang)度和斷(duan)裂伸長(zhǎng)率(lv)。

全文(wen)下載(zai)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