In this research, a simple, green and effective strategy was developed to produce long-term stable oil in water emulsion from soy protein and soy polysaccharide. Soy protein and soy polysaccharide formed dispersible complexes at pH around 3.25 aqueous solution through electrostatic and hydrophobic interactions. A high pressure homogenization produced the protein/polysaccharide complex emulsion ...

INTRODUCTION The environmental concerns, including dwindling crude oil resources, high oil prices, pollution, greenhouse CO2 emissions, and toxicity in the environment, married to societal pressures towards sustainable development are currently making countries around the world turn to biomass as a renewable resource for a variety of products: fuels, lubricants, chemicals, polymers, fibers, neu...

Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. (2013): Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31: 575–580. The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin ...

BACKGROUND Parenteral nutrition (PN) has been a life-saving treatment in infants intolerant of enteral feedings. However, PN is associated with liver injury (PN Associated Liver Injury: PNALI) in a significant number of PN-dependent infants. We have previously reported a novel PNALI mouse model in which PN infusion combined with intestinal injury results in liver injury. In this model, lipopoly...

Supplementation of docosahexaenoic acid (DHA) in infancy improves neuro-developmental outcomes, but there is limited information about the impact of supplementing pregnant mothers with DHA on the development of their infants. In a follow-up of a randomized, double-blind controlled trial with 400 pregnant mothers, the effects of supplementation of fish-oil or soy-oil (4 g/day) during the last tr...

Ternary blends of poly(lactic acid) (PLA), poly(3-hydroxybutyrate) (PHB) and poly(ε-caprolactone) (PCL) with a constant weight percentage of 60%, 10% and 30% respectively were compatibilized with soybean oil derivatives epoxidized soybean oil (ESO), maleinized soybean oil (MSO) and acrylated epoxidized soybean oil (AESO). The potential compatibilization effects of the soybean oil-derivatives wa...

The value of heat treatment in improving the nutritive value of soy bean oil meal has long been known. More recently, however, the deleterious effect of autoclaving too long or at too high a temperature has been demonstrated (l-4). Evans and McGinnis (3) attributed this decrease in nutritive value caused by overheating to the lowered availability of methionine. Riesen et al. (5) in work with ra...