近日，上海腾拔Universal TA研究型质构仪连续助力浙江大学研究人员在国际食品期刊《Food Hydrocolloids》(中科院一区TOP，IF：11.504）发表研究论文。

（1）论文题目：Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality。在该论文中，研究人员利用Universal TA质构仪测定乳液薄膜的拉伸强度和断裂伸长率。

（2）论文题目：Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach。在该论文中，研究人员利用Universal TA质构仪测定油凝胶的硬度、内聚性和咀嚼性。

原文下载链接：

Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality

Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach