Results 31 to 40 of about 8,524 (185)

Sustainable Plant‐Based Water Repellent Coatings Using Hydrophobic Pine and Palm Pollen

Advanced Materials Interfaces, EarlyView.
A novel formulation strategy for creating superhydrophobic coatings using plant‐derived waxes and chemically treated pine and palm pollen. By employing acid modification, the hydrophobicity of the pollen surface is enhanced, resulting in water contact angles exceeding 150°.
Brenda Resendiz‐Diaz, Emma Sadler, Colin Roger Crick   +2 more
wiley   +1 more source

Influence of Pea Protein Aggregates on the Structure and Stability of Pea Protein/Soybean Polysaccharide Complex Emulsions

Molecules, 2015
The applications of plant proteins in the food and beverage industry have been hampered by their precipitation in acidic solution. In this study, pea protein isolate (PPI) with poor dispersibility in acidic solution was used to form complexes with ...
Baoru Yin, Rujing Zhang, Ping Yao
doaj   +1 more source

Metagenomic Association Uncovers Host Genotype‐Structured Rhizobacterial Networks and Novel Taxa That Enhance Soybean Salt Tolerance

Advanced Science, EarlyView.
An STI‐guided metagenomic association framework links soybean salt‐tolerance phenotypes with rhizosphere microbiome composition and network organization in natural saline soils. The approach identifies candidate beneficial taxa, including Thalassospira xiamenensis, and provides an efficient strategy for mining stress‐protective microbes from native ...
Yu Luo, Feng‐Li Kang, Qi‐Min Li, Wei‐Cai Yang   +3 more
wiley   +1 more source

Functions of Gum Arabic and Soybean Soluble Polysaccharide in Cooked Rice as a Texture Modifier [PDF]

Bioscience, Biotechnology, and Biochemistry, 2010
The textural properties of cooked rice were investigated in the presence and the absence of gum arabic (GA) and soybean soluble polysaccharide (SSPS). SSPS was more effective in increasing the hardness and in decreasing the stickiness of the rice grains than GA. For both polysaccharides, the increase in hardness was more apparent in the whole body than
ISHIHARA, Sayaka, NAKAUMA, Makoto, FUNAMI, Takahiro, NAKAURA, Yoshiko, INOUCHI, Naoyoshi, NISHINARI, Katsuyoshi   +5 more
openaire   +2 more sources

Bio‐Based Polyurethanes for Sustainable and Multifunctional Applications

Advanced Science, EarlyView.
Bio‐based polyurethanes prepared from vegetable oils, lignin, and polysaccharides have attracted increasing interest as alternatives to fossil‐derived polyurethanes. This review summarizes recent progress in their chemistry, structural engineering, and advanced applications, highlighting the roles of feedstocks, chain‐segment design, dynamic covalent ...
Xin Li, Henghui Deng, Shiwei Yu, Jiawei Huang, Zehong Chen, Dawei Zhao, Chaoqun Zhang   +6 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Effects of soluble soybean polysaccharides on solidifying aeolian sand by soybean urease-induced carbonate precipitation

Yantu gongcheng xuebao
The soybean urease-induced carbonate precipitation is potentially valuable for solidifying desert aeolian sand. In order to improve the uniformity and effects of solidification, the soluble soybean polysaccharide (SSPS) is added to the extracted soybean ...
QI Yongshuai , GAO Yufeng , HE Jia , ZHOU Yundong , YAN Boyang
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Effect of Cyclic Heat Exposure on the Growth Performance and Metabolism of Broilers Fed Palm Kernel Meal

Animal Research and One Health, EarlyView.
The aim of our study is to evaluate the interaction between HS and the incorporation of PKM in broiler chicken diets, as well as its effect on growth performance and metabolism. Based on the results obtained, PKM supplementation failed to mitigate the adverse effects of heat stress in broiler chickens. ABSTRACT The aim of this study was to evaluate the
Ahmed Mijiyawa, Elham Ghashghaei, Okasha Hamada, Huimin Wang, Lijing Sun, Yendouhamtchié Nadiedjoa, Dan Wang, Zhengkai Yue, Clarice Maa Maa Temhoul, Maxwell Ansong Okai, Muhammad Faisal Riaz, Felix Kwame Amevor, Wéré Pitala, Hai Lin   +13 more
wiley   +1 more source

Effect of Two Different Polysaccharides on the Stability of Emulsion Formed by Rapeseed Oil Bodies

Shipin gongye ke-ji
In order to improve the stability of emulsions of rapeseed oil bodies under different environmental conditions. The soluble soybean polysaccharide (SSPS) with negative electric charge and konjac glucomannan (KGM) without electric charge were used to form
Shenghua HE, Sanjiu ZHOU, Yonghui WANG, Guanghui LI, Xueli GAO, Weiyun GUO   +5 more
doaj   +1 more source