近日，南京中醫(yī)(yi)藥大學(xue)研究人員分別(bie)在國際(ji)期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表了(le)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(yan)究論文(wen)。

在第一篇論(lun)文中，研究人員(yuan)使用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(ce)定納米乳(ru)液基膜的拉(la)伸強度(du)和斷裂伸(shen)長率以(yi)及藍莓的硬度(du)；在第二(er)篇論文中，研究(jiu)人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測(ce)定谷蛋白基膜(mo)的拉伸強度和(he)斷裂(lie)伸長率。

全文下(xia)載鏈(lian)接：

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