[1] van der Sman R. G. M.& van der Goot A. J. The science of food structuring [J]. Soft Matter, 2009, 5:501–510[2] Donald, A. Food for thought [J]. Nature Mater, 2004, 3:579–581[3] Mezzenga R., Schurtenberger P., Burbidge A. & Michel M. Understanding foods as soft materials [J]. Nature.Mater., 2005, 4:729–740.[4] Ubbink, J, Burbidge, A & Mezzenga, R. Food structure and functionality: a soft matter perspective [J]. Soft Matter, 2008, 4:1569-1581[5] Rabotyagova O. S., Cebe P., & Kaplan D. L. Protein-Based Block Copolymers[J].Biomacromolecules, 2011, 12 (2):269–289[6] Laneuville, S. T., & Turgeon, S. L. Effect of preparation conditions on the characteristics of whey protein–xanthan gum complexes[J]. Food Hydrocolloids, 2002,14 (4):305–314.[7] Guido, S., Simeone, M. Interfacial tension of aqueous mixtures of Na-caseinate and Na-alginate by drop deformation in shear flow[J]. Carbohydrate Polymers, 2002,48:143–152.[8] Neiser S., Draget K.I., Smidsr O. Interactions in bovine serum albumin–calcium alginate gel systems[J].Food Hydrocolloids, 1999,13: 445–458[9] Shim, J., & Mulvaney, S. Effect of heating temperature, pH,concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels[J]. Journal of the Science of Food and Agriculture, 2001,81:706–717.[10] Croguennoc, P., Durand, D. and Nicolai, T. Phase separation and association of globular protein aggregates in the presence of polysaccharide: 1. Mixtures of preheated ?-lactoglobulin and -carrageenan at room temperature[J]. Langmuir, 2001,17: 4372-4379[11] Maltais, A., Remondetto, G. E., Gonzalez, R., & Subirade, M. Formation of soy protein isolate cold-set gels: Protein and salt effects[J].Journal of Food Science, 2005,70:67–73.[12] Renkema, J. M. S., & van Vliet, T. Concentration dependence of dynamic moduli of heat-induced soy protein gels[J]. Food Hydrocolloids,2004,18:483–487.[13] Sorgentini, D. A., Wagner, J. R., & Anon, M. C. Effects of thermal treatment of soy protein isolate on the characteristics and structure—function relationship of soluble and insoluble fractions[J]. Journal of Agricultural and Food Chemistry, 1995,43:2471–2479.[14] Li X.H., Deng F.M., Hua Y. F., Qiu A.Y., Yang C. and Cui S.Effect of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein/dextran mixtures[J]. Carbohydrate Polymers,2008,72(1):160-168 [15] Li X.H., Deng F.M., Hua Y. F., Qiu A.Y., Yang C. and Cui S.Phase behavior and microstructure of preheated soy proteins and κ-carrageenan mixtures[J], Food Hydrocolloids,2008,22(5): 845-853 [16] Hilliou, L., Larotonda, F. D. S.& Goncalves, M. P. Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus[J]. Journal of Agricultural and Food Chemistry, 2006,54: 7870-7878.[17] de Jong, S., & van de Velde, F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels [J]. Food Hydrocolloids, 2007, 21:1172–1187.[18] Nagano T., Hirotsuka M., Mori H., Kohyama K., & Nishinarit K. Dynamic viscoelastic study on the gelation of 7S globulin from soybeans[J].. Journal of Agricultural and Food Chemistry, 1992,40:941–944.[19] Jung S., Rickert D.A., Deak N.A. et al. Comparison of Kjeldahl and Dumas Methods for Determining Protein Contents of Soybean Products[J]. JAOCS,2003,12:1169-1173[20] Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. Colorimetric method for determination of sugars and relatedsubstances[J]. Analytical Chemistry, 1956,28:350–356.[21] Hirano H, Kagawa H, & Kamata Y et al. Structural homology among the major 7S globulin subunits of soybean seed storage proteins [J]. Phytochemistry. 1987, 26:41-45[22] Peng I C, Quass D W, & Dayton W R et al. The physicochemical and functional properties of soybean 11S globulin- a review [J]. Cereal Chemistry. 1984, 61:480-490[23] Zhang G.Y., Foegeding E. A. Heat-induced phase behavior of b-lactoglobulin polysaccharide mixtures[J]. Food Hydrocolloids, 2003,17:785–792[24] Bourriot, S., Garnier, C., & Doublier, J.-L. Phase separation, rheology and structure of micellar casein–galactomannan mixtures[J].International Dairy Journal, 1999,9:353–357.[25] De Ruiter, G. A., & Rudolph, B. Carrageenan biotechnology[J]. Trends in Food Science & Technology,1997, 8: 389-395.[26] Saio, K.; Watanabe, T. Differences in functional properties of 7S and 11S soybean proteins [J].Texture Study, 1978, 9:135-157.[27] Fitzsimons, S. M., Mulvihill D. M. & Morris E. R. Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum [J]. Food Hydrocolloids,2008, 22:576-586[28] Burova, T. V., Varfolomeeva E. P., Grinberg V. Y., Haertle T. & Tolstoguzov V. B. Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor [J]. Macromolecular Bioscience, 2002,2:286-292.[29] Zhang, G., Foegeding E. A. & Hardin C. C. Effect of sulfated polysaccharides on heat induced structural changes in beta-lactoglobulin [J]. Journal of Agricultural and Food Chemistry, 2004, 52: 3975-3981[30] Galazka, V. B., Smith, D., Ledward, D. A., & Dickinson, E.Complexes of bovine serum albumin with sulfated polysaccharides:Effects of pH, ionic strength and high pressure treatment[J]. Food Chemistry, 1999,64:303–310. |