近日，南京中(zhong)醫(yī)藥大學(xué)研究(jiu)人員分別(bie)在國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題(ti)為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和(he)題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究論文(wen)。

在第(di)一篇論文(wen)中，研究人員(yuan)使用上(shang)海騰(teng)拔Rapid TA質(zhì)(zhi)構(gòu)儀測定(ding)納米(mi)乳液基膜的(de)拉伸強(qiáng)度(du)和斷裂伸(shen)長率(lv)以及藍(lán)莓(mei)的硬度；在第(di)二篇(pian)論文中，研究(jiu)人員使用(yong)上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定谷蛋白基(ji)膜的拉伸強(qiáng)(qiang)度和斷(duan)裂伸長(zhang)率。

全文(wen)下載鏈(lian)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