[1] LAM R S,NICKERSON M T.Food proteins:A review on their emulsifying properties using a structure-function approach[J].Food Chemistry,2013,141(2):975-984.
[2] MCCLEMENTS D J.Protein-stabilized emulsions[J].Current Opinion in Colloid & Interface Science,2004,9(5):305-313.
[3] DICKINSON E.Flocculation of protein-stabilized oil-in-water emulsions[J].Colloids and Surfaces B:Biointerfaces,2010,81(1):130-140.
[4] BALDURSDOTTIR S G,FULLERTON M S,NIELSEN S H,et al.Adsorption of proteins at the oil/water interface—observation of protein adsorption by interfacial shear stress measurements[J].Colloids and Surfaces B:Biointerfaces,2010,79(1):41-46.
[5] SETIOWATI A D,SAEEDI S,WIJAYA W,et al.Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin:Effect of pectin concentration,pH,and ionic strength[J].Food Hydrocolloids,2017,63:716-726.
[6] DAY L,ZHAI J L,XU M,et al.Conformational changes of globular proteins adsorbed at oil-in-water emulsion interfaces examined by synchrotron radiation circular dichroism[J].Food Hydrocolloids,2014,34:78-87.
[7] ZAIBUDEEN A W,PHILIP J.Adsorption of bovine serum albumin at oil-water interface in the presence of polyelectrolytes and nature of interaction forces[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2019,566:38-47.
[8] ZARE D,ALLISON J R,MCGRATH K M.Molecular dynamics simulation of β-lactoglobulin at different oil/water interfaces[J].Biomacromolecules,2016,17(5):1 572-1 581.
[9] MALDONADO-VALDERRAMA J,WILDE P J,MULHOLLAND F,et al.Protein unfolding at fluid interfaces and its effect on proteolysis in the stomach[J].Soft Matter,2012,8(16):4 402-4 414.
[10] GUO F X,XIONG Y L,QIN F,et al.Surface properties of heat-induced soluble soy protein aggregates of different molecular masses[J].Journal of Food Science,2015,80(2):C279-C287.
[11] DALKAS G,EUSTON S R.Molecular simulation of protein adsorption and conformation at gas-liquid,liquid-liquid and solid-liquid interfaces[J].Current Opinion In Colloid & Interface Science,2019,41:1-10.
[12] BROOKS C L,GRUEBELE M,ONUCHIC J N,et al.Chemical physics of protein folding[J].Proceedings of the National Academy of Sciences,1998,95(19):11 037-11 038.
[13] WANG K Q,SUN D W,PU H B,et al.Principles and applications of spectroscopic techniques for evaluating food protein conformational changes:a review[J].Trends in Food Science & Technology,2017,67:207-19.
[14] DICKINSON E.Hydrocolloids at interfaces and the influence on the properties of dispersed systems[J].Food Hydrocolloids,2003,17(1):25-39.
[15] TANG C H.Globular proteins as soft particles for stabilizing emulsions:concepts and strategies[J].Food Hydrocolloids,2020,103:105664.
[16] TANG C H,SHEN L.Dynamic adsorption and dilatational properties of BSA at oil/water interface:role of conformational flexibility[J].Food Hydrocolloids,2015,43(1):388-399.
[17] MCCLEMENTS D J.Food emulsions:principles,practices,and techniques[M].3rd ed.New York:CRC press,2015.
[18] HUNTER R J.Foundations of colloid science[M].2nd ed.USA:Oxford University Press,2001.
[19] OZTURK B,ARGIN S,OZILGEN M,et al.Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers:Whey protein isolate and gum arabic[J].Food Chemistry,2015,188:256-263.
[20] ZHAI J L,WOOSTER T J,HOFFMANN S V,et al.Structural rearrangement of β-lactoglobulin at different oil-water interfaces and its effect on emulsion stability[J].Langmuir,2011,27(15):9 227-36.
[21] 邓思杨,王博,李海静,等.冻融次数对镜鲤鱼肌原纤维蛋白功能和结构特性变化的影响[J].食品科学,2019,40(11):95-101.
DENG S Y,WANG B,LI H J,et al.Effect of freeze-thaw cycles on changes in functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio var.specularis)[J].Food Science,2019,40(11):95-101.
[22] TOKLE T,MCCLEMENTS D J.Physicochemical properties of lactoferrin stabilized oil-in-water emulsions:Effects of pH,salt and heating[J].Food Hydrocolloids,2011,25(5):976-982.
[23] PLUCKNETT K P,Pomfret S J,NORMAND V,et al.Dynamic experimentation on the confocal laser scanning microscope:application to soft-solid,composite food materials[J].J Microsc,2001,201(2):279-290.
[24] LIU F G,WANG D,MA C C,et al.Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH[J].Food Hydrocolloids,2016,58:49-59.
[25] 李伟伟. 高乳化性大豆蛋白的制备及其界面流变性质的研究[D].无锡:江南大学,2017.
LI W W.Preparation of high-emulsifying soy protein and study on the interfacial shear rheology [D].Wuxi:Jiangnan University,2017.
[26] 黄颖, 高志明,吴彬娴,等.β-乳球蛋白纤维化过程中的界面及乳化性质[J].食品科学,2018,39(6):20-25.
HUANG Y,GAO Z M,WU B X,et al.Changes in interfacial and emulsifying properties of β-lactoglobulin protein during its fibrillation[J].Food Science,2018,39(6):20-25.
[27] MA W C,WANG J M,WU D,et al.Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization[J].Food Hydrocolloids,2020,100:105 429.
[28] 叶晶. 蛋白质聚集体在油-水界面的微观流变学研究[D].武汉:湖北工业大学,2019.
YE J.Microrheology of protein aggregates at oil-water interface [D].Wuhan:Hubei University of Technology,2019.
[29] HE X H,LIU H Z,LIU L,et al.Effects of high pressure on the physicochemical and functional properties of peanut protein isolates[J].Food Hydrocolloids,2014,36:123-129.
[30] CORREDIG M,DALGLEISH D G.A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions[J].Colloids and Surfaces B:Biointerfaces,1995,4(6):411-22.
[31] 蔡汝莹. 界面蛋白互作及乳液粒径对鸡胸肉肌原纤维蛋白热凝胶性能的影响[D].南京:南京农业大学,2019.
CAI R Y.Effect of interaction betweeninterfacial proteins and size ofemulsions on properties of myofibrillarprotein of the chicken chest meatheat-induced gels [D].Nanjing:Nanjing Agricultural University,2019.
[32] WANG J Y,YANG Y L,TANG X Z,et al.Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein[J].Ultrasonics Sonochemistry,2017,38:225-233.
[33] KEERATIURAI M,MIRIANI M,IAMETTI S,et al.Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy[J].Colloids and Surfaces B:Biointerfaces,2012,93:41-48.
[34] GUO Y L,HUANG W C,WU Y F,et al.Conformational changes of proteins and oil molecules in fish oil/water interfaces of fish oil-in-water emulsions stabilized by bovine serum albumin[J].Food Chemistry,2019,274:402-406.
[35] SCHWAIGHOFER A,ALCARAZ M R,LUX L,et al.pH titration of β-lactoglobulin monitored by laser-based Mid-IR transmission spectroscopy coupled to chemometric analysis[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2020,226:117 636.
[36] ALCAR Z M R,SCHWAIGHOFER A,GOICOECHEA H,et al.Application of MCR-ALS to reveal intermediate conformations in the thermally induced α-β transition of poly-L-lysine monitored by FTIR spectroscopy[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2017,185:304-309.
[37] FANG Y,DALGLEISH D G.Conformation of β-lactoglobulin studied by FTIR:Effect of pH,temperature,and adsorption to the oil-water interface[J].Journal of Colloid and Interface Science,1997,196(2):292-298.
[38] LEFVRE T,SUBIRADE M.Formation of intermolecular β-sheet structures:a phenomenon relevant to protein film structure at oil-water interfaces of emulsions[J].Journal of Colloid and Interface Science,2003,263(1):59-67.
[39] SAKUNO M M,MATSUMOTO S,KAWAI S,et al.Adsorption and structural change of beta-lactoglobulin at the diacylglycerol-water interface[J].Langmuir:the ACS Journal of Surfaces and Colloids,2008,24(20):11 483-11 488.
[40] SCHESTKOWA H,DRUSCH S,WAGEMANS A M.FTIR analysis of β-lactoglobulin at the oil/water-interface[J].Food Chemistry,2020,302:125 349.
[41] KOBAYASHI Y,MAYER S G,PARK J W.FTIR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions[J].Food Chemistry,2017,226:156-164.
[42] ZHUANG X B,JIANG X P,ZHOU H Y,et al.Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation[J].Carbohydrate Polymers,2020,229:115 449.
[43] WANG S N,YANG J J,SHAO G Q,et al.pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization[J].Food Hydrocolloids,2020:106 075.
[44] DEVLIN M T,LEVIN I W.Acyl chain packing properties of deuterated lipid bilayer dispersions:Vibrational raman spectral parameters[J].Journal of Raman Spectroscopy,1990,21(7):441-451.
[45] NIU F G,NIU D B,ZHANG H J,et al.Ovalbumin/gum arabic-stabilized emulsion:rheology,emulsion characteristics,and raman spectroscopic study[J].Food Hydrocolloids,2016,52:607-614.
[46] LUCASSEN-REYNDERS E H,BENJAMINS J,FAINERMAN V B.Dilational rheology of protein films adsorbed at fluid interfaces[J].Current Opinion in Colloid & Interface Science,2010,15(4):264-70.
[47] YANG J L,YU K,TSUJI T,et al.Determining the surface dilational rheology of surfactant and protein films with a droplet waveform generator[J].Journal of Colloid and Interface Science,2019,537:547-553.
[48] GUZMÁN N E,TAJUELO J,PASTOR J M,et al.Shear rheology of fluid interfaces:closing the gap between macro-and micro-rheology[J].Current Opinion in Colloid & Interface Science,2018,37:33-48.
[49] ZHU Q M,WANG C,KHALID N,et al.Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface[J].Food Hydrocolloids,2017,73:194-202.
[50] ULAGANATHAN V,BERGENSTAHL B,KR GEL J,et al.Adsorption and shear rheology of β-lactoglobulin/SDS mixtures at water/hexane and water/MCT interfaces[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2012,413:136-141.
[51] 吴磊燕. 玉米醇溶蛋白改性、界面特性及成膜性研究[D].广州:华南理工大学,2010.
WU L Y.Study on modification,surface properties and film forming properties of zein [D].Guangzhou:South China University of Technology,2010.
