近日，南京中醫(yī)(yi)藥大(da)學(xué)研究人員(yuan)分別在(zai)國際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guo)際期(qi)刊《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(de)研究論文。

在第一篇(pian)論文(wen)中，研究(jiu)人員使用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀(yi)測定納米乳(ru)液基膜的(de)拉伸強(qiáng)度和(he)斷裂(lie)伸長率以及藍(lán)(lan)莓的(de)硬度；在第(di)二篇(pian)論文中，研(yan)究人員使用上(shang)海騰拔Rapid TA質(zhì)構(gòu)儀測定(ding)谷蛋白基膜(mo)的拉伸(shen)強(qiáng)度和斷裂伸(shen)長率。

全文(wen)下載鏈接：

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