Zizylphus vulgaris has nearly four thousand years of planting and eating history. Zizylphus
vulgaris polysaccharide is a kind of complex heteropolysaccharide. Modern …

A novel high-molecular-weight polysaccharide (PZMP2-1) was extracted and purified from
Ziziphus Jujuba cv. Muzao. Chemical and instrumental studies revealed that PZMP2-1 had …

Dietary compounds significantly affected starch enzymatic digestion. However, effects of
dietary compounds on starch digestion and their underlying mechanisms have been not …

Pretreatment combined with vacuum freeze-drying is an effective technique to extend the
storage period of jujube fruits and reduce energy consumption and cost; however, the effects …

Jujube jam is a high-value product with versatile attributes, capable of undergoing
pretreatment to prolong its shelf life while preserving its sensory and nutritional qualities. In …

From Ziziphus Jujuba cv. Muzao fruit, a new polysaccharide (PZMP3-1) with high molecular
weight was isolated. Constructional characterization revealed that PZMP3-1 comprized 2.56 …

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a
serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was …

Given the increasing demands for the quality and safety of animal-derived foods and the
strict regulations on the use of antibiotics in animal feed, the use of functional feed additives …

Wax apple (Syzygium samarangense) has received growing research interest for its high
nutritional and medicinal value due to its constituents such as polysaccharide, organic acids …

BACKGROUND Jujube contains a waxy cuticle that acts as a barrier against fungal
pathogens, prevents nutrition damage and leakage due to mechanical damage, and …