近日(ri)，長沙理(li)工大學食品與(yu)生物工程(cheng)學院李向紅教(jiao)授團隊和(he)上海交通大學(xue)農業(yè)與生物(wu)學院(yuan)食品科學與(yu)工程系吳金鴻(hong)副研究員團(tuan)隊在國(guo)際食(shi)品期(qi)刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題為(wei)"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論(lun)文。在該論文(wen)中，研(yan)究人員使用上(shang)海騰(teng)拔Universal TA研究(jiu)型質構儀(yi)測定了鰱魚魚(yu)糜凝膠的凝(ning)膠強度。

全文下(xia)載鏈(lian)接

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi