近日，南京中(zhong)醫(yī)藥大學(xué)(xue)研究人員分(fen)別在國際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際(ji)期刊(kan)《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(wei)“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究(jiu)論文。

在第一篇(pian)論文中，研究人(ren)員使用上(shang)海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀測定納米(mi)乳液基膜的拉(la)伸強(qiáng)度(du)和斷裂(lie)伸長率以(yi)及藍(lán)莓的硬度(du)；在第二篇(pian)論文中，研究(jiu)人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)谷蛋白基膜(mo)的拉伸(shen)強(qiáng)度和(he)斷裂伸(shen)長率。

全文下載鏈(lian)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