近日(ri)，南京中(zhong)醫(yī)藥大學研究(jiu)人員分別(bie)在國際期刊(kan)《International Journal of Biological Macromolecules》(IF=6.953)和國際期刊(kan)《Cereal Chemistry》(IF=1.984)發(fā)表了題(ti)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"的研(yan)究論文。

在第一(yi)篇論文(wen)中，研究(jiu)人員(yuan)使用上(shang)海騰拔Rapid TA質構(gou)儀測定納米乳(ru)液基膜(mo)的拉伸強度和(he)斷裂伸長率以(yi)及藍莓的硬(ying)度；在第二篇(pian)論文(wen)中，研究人員(yuan)使用上(shang)海騰拔Rapid TA質構(gou)儀測(ce)定谷蛋白(bai)基膜(mo)的拉伸強度(du)和斷裂伸(shen)長率。

全文下載鏈接(jie)：

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