近日，南京(jing)中醫(yī)藥大學(xué)研(yan)究人員分別(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(ti)為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論文。

在第一篇論文(wen)中，研(yan)究人員使(shi)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定(ding)納米(mi)乳液基膜的(de)拉伸強(qiáng)度和斷(duan)裂伸長(zhǎng)(zhang)率以及藍(lán)莓的(de)硬度；在(zai)第二篇(pian)論文中(zhong)，研究人員使(shi)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白基膜的(de)拉伸強(qiáng)度和(he)斷裂伸長(zhǎng)率(lv)。

全文下載鏈接(jie)：

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