? ? 2019年5日，食(shi)品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上海(hai)交通(tong)大學農(nóng)業(yè)與生(sheng)物學院研(yan)究團隊題(ti)為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該研究論文(wen)中，研究人員利(li)用上海騰(teng)拔的Universal TA研究型國(guo)產(chǎn)質構儀用于(yu)測定馬(ma)鈴薯面包(bao)的硬(ying)度、回(hui)復性、內(nei)聚性和咀嚼性(xing)等指標。

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