近日，長沙(sha)理工大學(xué)(xue)食品(pin)與生物工(gong)程學(xué)院李向紅(hong)教授團(tuán)隊(dui)和上(shang)海交通大學(xué)(xue)農(nóng)業(yè)與生(sheng)物學(xué)院(yuan)食品科學(xué)(xue)與工程(cheng)系吳金(jin)鴻副研究(jiu)員團(tuán)隊在國際(ji)食品(pin)期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題為(wei)"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論文。在該論(lun)文中，研(yan)究人員使(shi)用上海騰(teng)拔Universal TA研究型(xing)質(zhì)構(gòu)(gou)儀測定(ding)了鰱魚魚糜(mi)凝膠的凝膠強(qiang)度。

全文下載鏈接(jie)

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