近日，南(nan)京中醫(yī)藥(yao)大學(xué)(xue)研究人員分別(bie)在國際(ji)期刊《International Journal of Biological Macromolecules》(IF=6.953)和(he)國際期刊《Cereal Chemistry》(IF=1.984)發(fā)表(biao)了題(ti)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"的研究論文。

在第一篇(pian)論文中(zhong)，研究人員(yuan)使用上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(cè)定納米(mi)乳液(ye)基膜(mo)的拉伸(shen)強(qiáng)度和斷(duan)裂伸長率以(yi)及藍(lán)莓的硬度(du)；在第二篇論(lun)文中，研究人員(yuan)使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)谷蛋白(bai)基膜(mo)的拉伸(shen)強(qiáng)度和斷裂(lie)伸長率(lv)。

全文(wen)下載(zai)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