近日，長(zhǎng)沙理工(gong)大學(xué)食品與(yu)生物工(gong)程學(xué)院(yuan)李向(xiang)紅教授團(tuán)(tuan)隊(duì)和上海交(jiao)通大(da)學(xué)農(nóng)(nong)業(yè)與生物(wu)學(xué)院食品(pin)科學(xué)(xue)與工程系吳(wu)金鴻副研(yan)究員團(tuán)(tuan)隊(duì)在國(guó)(guo)際食品期刊(kan)《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表(biao)了題為"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研(yan)究論(lun)文。在該論(lun)文中，研(yan)究人員使(shi)用上海騰拔(ba)Universal TA研究型質(zhì)(zhi)構(gòu)儀測(cè)定了(le)鰱魚魚糜凝膠(jiao)的凝膠(jiao)強(qiáng)度。

全文(wen)下載鏈接(jie)

Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi