2021年，河北科(ke)技大學(xué)和石(shi)家莊(zhuang)學(xué)院(yuan)研究(jiu)人員聯(lián)(lian)合在國(guó)(guo)際食(shi)品期刊(kan)《Journal of Food Processing and Preservation》(IF=2.190)發(fā)表(biao)了題為(wei)"Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties“的研究論(lun)文。在該論文中(zhong)，研究人(ren)員利用(yong)上海騰拔Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀測(cè)定(ding)了面團(tuán)的(de)硬度和韌性(xing)。

上海騰拔(ba)Universal TA研究型(xing)質(zhì)構(gòu)儀已經(jīng)(jing)助力高校和科(ke)研院所在(zai)食品、水產(chǎn)、畜(chu)牧、化工和(he)材料(liao)等領(lǐng)域(yu)發(fā)表多篇國(guó)內(nèi)(nei)外期刊研(yan)究論文，成為高(gao)校和科(ke)研院(yuan)所物性研(yan)究和(he)分析的(de)得力幫手。

全文下載(zai)鏈接：Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties