近日，南(nan)京中醫(yī)(yi)藥大學研(yan)究人員分別在(zai)國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論文(wen)。

在第一篇論(lun)文中，研究人(ren)員使(shi)用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)納米乳液(ye)基膜的拉伸強(qiang)度和斷裂伸(shen)長率以及藍莓(mei)的硬度；在第(di)二篇論文中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測定谷蛋白基(ji)膜的拉伸強度(du)和斷裂伸長率(lv)。

全文(wen)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