近日，南(nan)京中醫(yī)藥大(da)學(xué)研究人(ren)員分別在國際(ji)期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)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(ti)為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研(yan)究論(lun)文。

在第一篇論文(wen)中，研究人員(yuan)使用上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測定(ding)納米乳(ru)液基膜的(de)拉伸強(qiáng)(qiang)度和斷裂(lie)伸長率(lv)以及藍(lán)莓(mei)的硬度；在(zai)第二篇論文中(zhong)，研究(jiu)人員(yuan)使用(yong)上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測定谷蛋白(bai)基膜的拉伸(shen)強(qiáng)度(du)和斷裂伸(shen)長率。

全文下載鏈(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