? ? 2019年5日(ri)，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xiàn)發(fā)表了(le)上海交通(tong)大學(xué)(xue)農(nóng)業(yè)與生物學(xué)(xue)院研(yan)究團(tuán)隊(duì)題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研(yan)究論(lun)文。

? ? 在該研究(jiu)論文中，研究(jiu)人員利用上海(hai)騰拔的(de)Universal TA研究型國(guó)產(chǎn)質(zhì)(zhi)構(gòu)儀用于測(cè)(ce)定馬鈴薯(shu)面包的硬(ying)度、回復(fù)(fu)性、內(nèi)聚性和咀(ju)嚼性(xing)等指標(biāo)。

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