近日，南京中医药大学研究人员分别在国际期刊《International Journal of Biological Macromolecules》(IF=6.953)和国际期刊《Cereal Chemistry》(IF=1.984)发表了题为“Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation"和题为“Comparative studies on physicochemical properties of gluten and glutenin based films functionalized by polyphenols"的研究论文。

在第一篇论文中，研究人员使用上海腾拔Rapid TA质构仪测定纳米乳液基膜的拉伸强度和断裂伸长率以及蓝莓的硬度；在第二篇论文中，研究人员使用上海腾拔Rapid TA质构仪测定谷蛋白基膜的拉伸强度和断裂伸长率。

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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