? ? 2019年5日，食品(pin)期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了上(shang)海交(jiao)通大學(xué)農(nóng)(nong)業(yè)與生物學(xué)(xue)院研究團(tuan)隊題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究(jiu)論文(wen)。

? ? 在該研究論文(wen)中，研(yan)究人員利用上(shang)海騰(teng)拔的Universal TA研(yan)究型國(guo)產(chǎn)質(zhì)構(gòu)儀(yi)用于測定馬鈴(ling)薯面包(bao)的硬度(du)、回復(fù)性、內(nèi)聚性(xing)和咀嚼性(xing)等指標(biāo)(biao)。

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