Results 41 to 50 of about 62,070 (311)

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties [PDF]

, 2017
The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous
Cabezas, Dario Marcelino, Navarro, Diego Alberto, Porfiri, María Cecilia, Stortz, Carlos Arturo, Vaccaro, J., Wagner, Jorge Ricardo   +5 more
core   +2 more sources

NRASQ61R Expression in Lymphatic Endothelial Cells Causes Enlarged Vessels, Hemorrhagic Chylous Effusions, and High Mortality in a Mouse Model of Kaposiform Lymphangiomatosis

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Kaposiform lymphangiomatosis (KLA) is an aggressive complex lymphatic anomaly. Patients exhibit malformed lymphatic vessels and often develop hemorrhagic effusions and elevated angiopoietin‐2 (Ang‐2) levels. A somatic NRAS p.Q61R (NRASQ61R) mutation has been associated with KLA.
C. Griffin McDaniel, Patricia Pastura, Joshua P. Scallan, Timothy D. Le Cras   +3 more
wiley   +1 more source

The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours.
Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING   +5 more
doaj   +1 more source

Effects of heating on hydrophobicity, viscosity, and gelling properties of soy products [PDF]

, 2005
The co-product of soybean after oil extraction is the meal, which is rich in protein. From this meal, protein concentrate and protein isolate are prepared and are commercially available as functional ingredients. Thermal treatment is the most common step
Hettiarachchy, Navam S., Horax, Ronny, Walnofer, Robert S.   +2 more
core   +2 more sources

Protein-protein interaction of soy protein isolate from extrusion processing [PDF]

Thesis advisor: Fu-Hung Hsieh.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract,
Chiang, Angela
core   +1 more source

Revealing the structure of land plant photosystem II: the journey from negative‐stain EM to cryo‐EM

FEBS Letters, EarlyView.
Advances in cryo‐EM have revealed the detailed structure of Photosystem II, a key protein complex driving photosynthesis. This review traces the journey from early low‐resolution images to high‐resolution models, highlighting how these discoveries deepen our understanding of light harvesting and energy conversion in plants.
Roman Kouřil
wiley   +1 more source

Complexation between phenolic compounds and soy protein isolate: Effects on protein structure [PDF]

BIO Web of Conferences
Complexes are formed between phenolic compounds in hydro-ethanol pomegranate peel extracts and soy protein isolate in alkaline environment (pH 9) with pre-treated protein at 90 ℃. Three different extract concentrations have been used (1, 2 and 3%).
Solak Ayten, Dimitrov Nikolay
doaj   +1 more source

Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies

Colloids and Interfaces, 2023
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in ...
Eleni Galani, Isabelle Ly, Eric Laurichesse, Veronique Schmitt, Aristotelis Xenakis, Maria D. Chatzidaki   +5 more
doaj   +1 more source

Effect of pH and nanoclay content on the morphology and physicochemicalproperties of soy protein/montmorillonite nanocomposite obtained byextrusion [PDF]

, 2018
The present work attempts to clarify the influence of montmorillonite nanoclay content and pH on the me-chanical properties of extruded soy protein nanocomposites.
Félix Ángel, Manuel, Guerrero Conejo, Antonio Francisco, Martínez, I., Partal López, Pedro, Romero García, Alberto   +4 more
core   +1 more source

Mapping the evolution of mitochondrial complex I through structural variation

FEBS Letters, EarlyView.
Respiratory complex I (CI) is crucial for bioenergetic metabolism in many prokaryotes and eukaryotes. It is composed of a conserved set of core subunits and additional accessory subunits that vary depending on the organism. Here, we categorize CI subunits from available structures to map the evolution of CI across eukaryotes. Respiratory complex I (CI)
Dong‐Woo Shin, Tingting Chen, James A. Letts   +2 more
wiley   +1 more source