近日，長沙理工(gong)大學食(shi)品與生(sheng)物工程學(xue)院李向(xiang)紅教授(shou)團隊和上海交(jiao)通大學農(nóng)(nong)業(yè)與生物(wu)學院食品(pin)科學與工程(cheng)系吳金鴻副研(yan)究員團隊在國(guo)際食品期(qi)刊《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(jiu)論文。在該論文(wen)中，研究(jiu)人員使用上海(hai)騰拔(ba)Universal TA研究(jiu)型質構儀(yi)測定了鰱魚(yu)魚糜凝(ning)膠的凝(ning)膠強度。

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