? ? 2019年5日，食(shi)品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了(le)上海交通大(da)學(xué)農(nóng)(nong)業(yè)與(yu)生物學(xué)院(yuan)研究團(tuán)隊(duì)題為(wei)“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研(yan)究論文。

? ? 在該研(yan)究論(lun)文中(zhong)，研究人員利(li)用上海(hai)騰拔的Universal TA研究型(xing)國(guó)產(chǎn)質(zhì)構(gòu)(gou)儀用于測(cè)定馬(ma)鈴薯(shu)面包的硬度、回(hui)復(fù)性、內(nèi)聚(ju)性和咀嚼(jue)性等指(zhi)標(biāo)。

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