近日，長(zhǎng)沙理(li)工大學(xué)食品(pin)與生物工(gong)程學(xué)(xue)院李(li)向紅(hong)教授團(tuán)隊(duì)和(he)上海交(jiao)通大學(xué)農(nóng)業(yè)與(yu)生物學(xué)(xue)院食(shi)品科學(xué)(xue)與工程(cheng)系吳金鴻副(fu)研究員團(tuán)隊(duì)(dui)在國(guó)際(ji)食品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了(le)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(lun)文中(zhong)，研究(jiu)人員使用上(shang)海騰(teng)拔Universal TA研究型質(zhì)構(gòu)(gou)儀測(cè)定了鰱(lian)魚(yú)魚(yú)(yu)糜凝膠(jiao)的凝膠強(qiáng)(qiang)度。

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