近日，上海騰拔Universal TA研究型質構儀連續助力浙江大學研究人員在國際食品期刊《Food Hydrocolloids》(中科院一區TOP，IF：11.504）發表研究論文。

（1）論文題目：Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality。在該論文中，研究人員利用Universal TA質構儀測定乳液薄膜的拉伸強度和斷裂伸長率。

（2）論文題目：Preparation, characterization and in vitro digestion of bamboo shoot protein/soybean protein isolate based-oleogels by emulsion-templated approach。在該論文中，研究人員利用Universal TA質構儀測定油凝膠的硬度、內聚性和咀嚼性。

原文下載鏈接：

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