近日(ri)，南京中醫(yī)藥大(da)學(xué)研(yan)究人員分(fen)別在(zai)國(guó)際期(qi)刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際(ji)期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題為“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究論(lun)文。

在第一篇論文(wen)中，研(yan)究人員使用上(shang)海騰(teng)拔Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定納米乳液(ye)基膜(mo)的拉伸強(qiáng)度和(he)斷裂伸長(zhǎng)(zhang)率以及藍(lán)(lan)莓的硬度；在(zai)第二篇論文(wen)中，研究(jiu)人員(yuan)使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定谷蛋白(bai)基膜的(de)拉伸強(qiáng)度和(he)斷裂伸長(zhǎng)率(lv)。

全文下載鏈接(jie)：

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