近日，長(zhǎng)(zhang)沙理(li)工大學(xué)(xue)食品與生(sheng)物工程學(xué)院(yuan)李向紅教授團(tuán)(tuan)隊(duì)和上(shang)海交(jiao)通大(da)學(xué)農(nóng)(nong)業(yè)與生物(wu)學(xué)院食品科學(xué)(xue)與工(gong)程系吳金(jin)鴻副(fu)研究(jiu)員團(tuán)隊(duì)(dui)在國(guó)際食品期(qi)刊《Journal of Food Measurement and Characterization 》（IF=2.431）發(fā)表了題為(wei)"Cryoprotective e ect of low molecular weight collagen peptides ?on myofibrillar protein stability and gel properties of frozen silver carp ?surimi"的研究論文。在該論文(wen)中，研究人員使(shi)用上海騰拔(ba)Universal TA研究型質(zhì)構(gòu)儀(yi)測(cè)定了(le)鰱魚(yú)魚(yú)糜凝(ning)膠的(de)凝膠強(qiáng)度(du)。

全文下載鏈接(jie)

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