近日，南京中醫(yī)藥大學(xué)研究人員分別在國(guó)際期刊《International Journal of Biological Macromolecules》(IF=6.953)和國(guó)際期刊《Cereal Chemistry》(IF=1.984)發(fā)表了題為“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"的研究論文。

在第一篇論文中，研究人員使用上海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定納米乳液基膜的拉伸強(qiáng)度和斷裂伸長(zhǎng)率以及藍(lán)莓的硬度；在第二篇論文中，研究人員使用上海騰拔Rapid TA質(zhì)構(gòu)儀測(cè)定谷蛋白基膜的拉伸強(qiáng)度和斷裂伸長(zhǎng)率。

全文下載鏈接：

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