近日(ri)，長沙理工大(da)學食品與(yu)生物工(gong)程學(xue)院李向紅教(jiao)授團隊和(he)上海交通(tong)大學農(nóng)業(yè)與(yu)生物學院(yuan)食品科學與(yu)工程系吳(wu)金鴻(hong)副研(yan)究員(yuan)團隊在(zai)國際食品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題(ti)為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的(de)研究(jiu)論文(wen)。在該論文中，研(yan)究人員使用上(shang)海騰拔(ba)Universal TA研究型(xing)質構儀(yi)測定了鰱魚(yu)魚糜凝膠(jiao)的凝膠強度。

全文下載鏈(lian)接

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