近日，長沙(sha)理工(gong)大學(xué)(xue)食品與生(sheng)物工程(cheng)學(xué)院李向紅(hong)教授團隊(dui)和上(shang)海交通大學(xué)農(nóng)(nong)業(yè)與生(sheng)物學(xué)院食品科(ke)學(xué)與(yu)工程系吳金鴻(hong)副研究員(yuan)團隊(dui)在國(guo)際食品期刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)(fa)表了題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論文。在該(gai)論文中(zhong)，研究人員使用(yong)上海(hai)騰拔(ba)Universal TA研究型(xing)質(zhì)構(gòu)儀測定了(le)鰱魚魚糜凝(ning)膠的凝膠強度(du)。

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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