近日，南京中醫(yī)(yi)藥大學(xué)研(yan)究人(ren)員分別(bie)在國(guó)際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際期(qi)刊《Cereal Chemistry》(IF=1.984)發(fā)表了(le)題為(wei)“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和題為“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究(jiu)論文。

在第一篇(pian)論文中(zhong)，研究人員使(shi)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)(gou)儀測(cè)定(ding)納米乳液(ye)基膜的拉伸(shen)強(qiáng)度和斷裂伸(shen)長(zhǎng)率以及(ji)藍(lán)莓的硬度；在(zai)第二篇論文(wen)中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白基膜的(de)拉伸強(qiáng)度和斷(duan)裂伸長(zhǎng)率。

全文(wen)下載鏈接：

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