近日，南京(jing)中醫(yī)藥大學(xué)研(yan)究人(ren)員分別(bie)在國(guó)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國(guó)際期刊《Cereal Chemistry》(IF=1.984)發(fā)(fa)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(yi)篇論文中，研究(jiu)人員使用上海(hai)騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)納米乳液基膜(mo)的拉伸(shen)強(qiáng)度和斷(duan)裂伸長(zhǎng)(zhang)率以(yi)及藍(lán)(lan)莓的硬度；在(zai)第二篇論文(wen)中，研究人員使(shi)用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白基(ji)膜的拉伸強(qiáng)度(du)和斷(duan)裂伸(shen)長(zhǎng)率。

全文(wen)下載鏈接(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