全文总字数：2041字

1. 毕业设计（论文）的内容、要求、设计方案、规划等

（1）前言：理解乳状液的基本结构和性质；综述核桃乳近些年来的研究进展，特别是抗氧化方面的研究；理解γ-氨基丁酸作为食品功能性氨基酸的结构及加工学性质。

论证当前研究的目的及意义，即γ-氨基丁酸强化核桃乳抗氧化性的现实意义。

（2）方案拟定：在实验开展之前，设计实验技术路线、γ-氨基丁酸强化核桃乳体系的构建。

2. 参考文献（不低于12篇）

1. Mao X, Hua Y. Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)[J]. International Journal of Molecular Sciences, 2011, 13(2):1561-1581.2. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J]. Nature, 1970, 227, 680685.3. Huang G Q, Xiao J X, Qiu H W. Preparation of garlic oil microcapsules by soybean protein isolate-chitosan coacervation[J]. China Condiment, 2014.4. Wang Y, Liu M, Zhao L, et al. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production[J]. Food Research International, 2015, 72:215-222.5. Wang Y, Liu M, Zhao L, et al. Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production[J]. Rsc Advances, 2015, 5(111):91235-91245.6. Wang Y, Xiong Y L, Rentfrow G K, et al. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins[J]. Journal of Food Engineering, 2013, 115(1):11-19. 7. Mina Homayoonfal, Faramarz Khodaiyan, Mohammad Mousavi. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability. Food Chemistry, 2015, 174, 649-659.8. Labuckas D, Maestri D, Lamarque A. Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour[J]. LWT - Food Science and Technology, 2014, 59(2):794-799.