近日，南京(jing)中醫(yī)藥大(da)學(xué)研(yan)究人員分(fen)別在國際期刊(kan)《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“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的(de)研究論文(wen)。

在第(di)一篇論(lun)文中，研究人(ren)員使用上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測(ce)定納(na)米乳(ru)液基膜的拉伸(shen)強度(du)和斷裂伸長(zhang)率以(yi)及藍(lán)(lan)莓的(de)硬度；在第二(er)篇論文(wen)中，研究人(ren)員使用(yong)上海騰拔Rapid TA質(zhì)構(gòu)儀測定谷蛋白基(ji)膜的拉伸強(qiang)度和(he)斷裂伸長率(lv)。

全文下載(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