近日，南京(jing)中醫(yī)藥大(da)學(xué)研(yan)究人員分(fen)別在國際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論文(wen)。

在第一篇論文(wen)中，研究人(ren)員使(shi)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定納(na)米乳液基膜的(de)拉伸強(qiáng)度和斷(duan)裂伸長率以及(ji)藍(lán)莓的硬度(du)；在第(di)二篇(pian)論文中，研究(jiu)人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)谷蛋白(bai)基膜(mo)的拉伸強(qiáng)度(du)和斷裂(lie)伸長率。

全文下載(zai)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