Physical, Mechanical and Biological Properties of Phenolic Acid-Grafted Soluble Soybean Polysaccharide Films [PDF]
Foods, 2022 Three kinds of phenolic acid-grafted soluble soybean polysaccharide (SSPS) with similar grafting ratios were prepared, and their structure was characterized by FT-IR, UV-vis and 1 H NMR. The impact of phenolic acid on the antioxidant activity of SSPS was
Bin Xue, Xie J
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Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions [PDF]
Gels, 2021 In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs).
Ruichang Gao +2 more
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Soluble Soybean Polysaccharide Improves Quality and Shelf Life of Peanut Butter [PDF]
FoodsPeanut butter, a plant-based spread, has gained global prominence due to the increasing consumer demand for nutritious convenience foods and the rising adoption of plant-based diets.
Liangchen Zhang +6 more
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Effect of pH on the Stability of Dairy Beverages Stabilized with Soluble Soybean Polysaccharides [PDF]
FoodsThis study aimed to elucidate the effect of pH on the stability of soluble soybean polysaccharide (SSPS)-stabilized dairy beverages. A single-factor experimental design was employed using model systems containing 1.0% (w/v) protein and 0.4% (w/v) SSPS ...
Hongyang Pan +4 more
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Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions [PDF]
Foods, 2021 The effects of molecular weight (MW) and degree of esterification (DE) of soluble soybean polysaccharide (SSPS) on the stability of casein under acidic conditions were investigated. The ability of SSPS to stabilize casein was characterized by the content
Hao Tian +6 more
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Improving the quality of steamed stuffed bun wrappers during steaming: Insights into the synergistic effects of soluble soybean polysaccharide and lard [PDF]
Food Chemistry: XTo mitigate quality deterioration of steamed stuffed bun wrappers, this study investigated the combined effects of soluble soybean polysaccharides (SSPS) and lard (LD) on steamed stuffed bun wrappers across three filling types (pork, cabbage–mushroom ...
Yuchang Nie +6 more
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Unravelling the protective role of soluble soybean polysaccharide in preserving dough gluten structure under acidic conditions [PDF]
Food Chemistry: XThis study investigated the effects of soluble soybean polysaccharide (SSPS) on dough rheology and water mobility under acidic conditions. Results showed that 1.5% SSPS significantly enhanced viscoelasticity and water retention, whereas 3% SSPS disrupted
Tingting Hong +6 more
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Soybean Soluble Polysaccharides: Composition, Structure, and Protein Stabilization Mechanism in Acidic Milk Drinks [PDF]
FoodsSoybean Soluble Polysaccharide (SSPS) is a natural anionic polysaccharide with protein content extracted from soybean residue. However, the impact of molecular weight and degree of esterification (DE) of soybean polysaccharides on protein stabilization ...
Yujian Li +7 more
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Effect of Molecular Weight and Protein Content on the Air–Water Interfacial and Foaming Properties of Soybean Soluble Polysaccharides [PDF]
FoodsThis study systematically investigated the influence of molecular weight (MW) and protein content (PC) on the interfacial behavior and foaming properties of soluble soybean polysaccharide (SSPS), aiming to elucidate the structure–function relationship ...
Yujian Li +7 more
doaj +2 more sources
Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel [PDF]
Polymers, 2019 The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel.
, , Dingtao Wu
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