近日(ri)，南京中醫(yī)(yi)藥大(da)學(xué)研究(jiu)人員(yuan)分別在國(guo)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)表了題(ti)為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究(jiu)論文。

在第(di)一篇(pian)論文中，研究(jiu)人員(yuan)使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定(ding)納米乳液基膜(mo)的拉伸強度(du)和斷裂伸長(zhang)率以及(ji)藍莓的硬(ying)度；在第二篇論(lun)文中(zhong)，研究人員使(shi)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白(bai)基膜的拉伸強(qiang)度和(he)斷裂伸長率。

全文下(xia)載鏈接：

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