1Takashi Nakamura, et al.Interactions during heat-induced gelation in a mixed systemof soybean 7S and 11S globulins.Agric Bion Chem, 1956, 50(10): 2429~2435
2Danji Fukushima.Structure of plant storage proteins and their function.Food ReviewsInternational, 1991, 7( 3): 353~381
3Burnett R S.Soybean protein food products.Soybeans and Soybean products.London,1951.949~1053
4Naoko Yuno-Ohta, Hideo Maeda, Mitsuko Okada, Kiyozo Hasegawa.Formation oftransparent gels of sesame 13S globulin: Effects of fatty acid salts.Journal of FoodScience, 1992, 57(1) :86~90
5Naoko Yuno-Ohta, Hideo Maeda, Mitsuko Okada, Hiroyuki Ohta.Heat-induced gels ofrice globulin:Comparison of gel properties with soybean and sesame globulins.Journal ofFood Science, 1982, 47:1972~1983
6Naoko Yuno-ohta, Hiroko Toryu, Takahiko Higasa, Hideo Maeda, Mitsuko Okada,Hiroyuki Ohta.Gelation properties of ovalbumin as affected by fatty acid salts.Journal ofFood Science, 1996, 61( 5) :906~910
7Arun Kilara, et al.Denaturation.Food proteins properties and characterization,1996.71~165
8Maria Cecilia Puppo, Cecilia Elena Lupano, Maria Cristina Anon.Gelation of soybeanprotein isolates in acidic conditions, effect of pH and protein concentration.J Agric FoodChem, 1995, 43:2356~2361
9D Fukushima. Recent progress on biotechnology of soybean protein and soybeanprotein food products.Food Biotechnology, 1994, 8( 2& 3): 83~135
10Danji Fukushima. Structure of plant storage proteins and their function.FoodReviews International, 1991, 7( 3): 353~381
3NUNTAPORN AUICKANIT N, ICEMNGOEN T, P0NHARNN. Utilization of corn silk in low fat meatballs andits characteristics [J]. Procedia-Social and Behavioral Sciences,2015, 197(25) : 1 403 - 1 410.
4FERREIRA E, SILVA M, DEMONE A. (3-Conglycinin(7 S ) and glycinin ( 1 IS ) exert a hypocholesterolemiceffect comparable to that of fenofibrate in rats fed a highcholesteroldiet[J] . Journal of Functional Foods, 2010, 4(2) , 275 -283.
5XIA X F, KONG B H, LIU Q. Physicochemical changeand protein oxidation in porcine longissimus dorsi as influencedby different freeze - thaw cycles[J]. Meat Science,2009, 8 3 (2 ), 239 -245.
6KONG B H, ZHANG H Y, XIONG Y L. Antioxidant activityof spice extracts in a liposome system and in cookedpork patties and the possible mode of action [J]. MeatScience, 2010, 85(4) : 772 -778.
7ALVAREZ D , XIONG Y L , CASTILLO M. Textural andviscoelastic properties of pork frankfurters containingcanola - olive oils, rice bran, and walnut [J] . Meat Science,2012, 92(1) ,8 - 15.
8ZANARDIA E, CALIGIANI A, PALLAMETABOLIC L,et al. profiling by 1H NMR of ground beef irradiated atdifferent irradiation doses [J] . Meat Science,2015, 103 :83 -89.
9OLMO A D , MORALES P, AVILA M. Effect of singlecycleand multiple-cycle high-pressure treatments on thecolour and texture of chicken breast fillets [J]. InnovativeFood Science and Emerging Technologies, 2010, 1 1 (3 ) :441 -4 4 4 .