近日(ri)，南京中醫(yī)藥大(da)學(xué)研究人員(yuan)分別在國(guó)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題為(wei)“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題(ti)為“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(pian)論文中(zhong)，研究人員(yuan)使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定(ding)納米乳液基膜(mo)的拉伸強(qiáng)度和(he)斷裂伸長(zhǎng)(zhang)率以及藍(lán)莓(mei)的硬(ying)度；在第(di)二篇論(lun)文中(zhong)，研究人員使用(yong)上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)定谷蛋白基膜的(de)拉伸強(qiáng)度(du)和斷裂伸長(zhǎng)率(lv)。

全文下載(zai)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