近日，南京中(zhong)醫(yī)藥(yao)大學研究(jiu)人員分(fen)別在國(guo)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論文。

在第一篇(pian)論文中，研究人(ren)員使用上海(hai)騰拔Rapid TA質構儀(yi)測定納米乳(ru)液基膜(mo)的拉(la)伸強(qiang)度和斷(duan)裂伸長率以及(ji)藍莓(mei)的硬(ying)度；在第(di)二篇論文中，研(yan)究人員使(shi)用上海騰(teng)拔Rapid TA質構儀測(ce)定谷蛋白基膜的(de)拉伸強度(du)和斷裂伸長(zhang)率。

全文下載(zai)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