5[1] Dickinson E,McClements D J.Advances in Food Colloids.Blackic Academic & Professional,1996.91~ 99
6[2] Tolstoguzov V B,Vainermann E S.Investigation of the Interaction Between Certain Protein and Acid Polysaccharides in an Aqueous Medium.Nahrung,1975,19(1): 45~ 60
7[3] Kato A ,Sasaki Y ,et al.Functional Protein- Polysaccharid Conjugate Prepared by Controlled Dry- heating of Ovalbumin- Dextran Mixtures.Agric Biol Chem,1990, 54(1):107~ 112
8[4] Nakamura S,Kobayashi K,et al.Role of Charge of Lysozyme in the Excellent Emulsifying Properties of Maillard- Type
9[5] Kato A,Shimokawa K,et al.Improvement of the Functional Properties of Insoluble Gluten by Pronase Digestion Followed
10[6] Nakamura S,Kato A,et al.Enhanced Antioxidative Effect of Ovalbumin Due to Covalent Binding of Polysaccharides.J