An update review on biopolymer Xanthan gum: Properties, modifications, nanoagrochemicals, and its versatile applications in sustainable agriculture
Z Zheng, Z Sun, M Li, J Yang, Y Yang, H Liang… - International Journal of …, 2024 - Elsevier
During the development of green agriculture and pesticide use,“reducing pesticides use and
improving control efficiency” is imperative. To date, new pesticide formulations created by …
improving control efficiency” is imperative. To date, new pesticide formulations created by …
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and …
Recent advancements in plant‐based egg analogs (PBEAs) and plant‐based egg‐
mimicking products (PEMP) are driven by growing consumer demand and the need for …
mimicking products (PEMP) are driven by growing consumer demand and the need for …
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat …
Z Wang, J Long, C Zhang, Y Hua, X Li - Carbohydrate Polymers, 2025 - Elsevier
In this work, a soybean protein isolate (SPI)/polysaccharide microgel particle reconstructed
emulsion gels (MPEG) were fabricated through heat-induced gel (HG)–microgel particle …
emulsion gels (MPEG) were fabricated through heat-induced gel (HG)–microgel particle …
[HTML][HTML] Ultra-compressed earth block stabilized by bio-binder for sustainable building construction
Conventional practices in earth construction, such as cement stabilization and the energy-
intensive firing of bricks, contribute significantly to carbon emissions due to the processes …
intensive firing of bricks, contribute significantly to carbon emissions due to the processes …
ORAL STRUCTURAL BREAKDOWN AND SENSORY PERCEPTION OF PLANT-BASED EMULSIONS
Emulsion-based matrices correspond to an interesting structure for designing healthy and
plant-based foods since they can simulate the texture of traditional foods, protect lipids from …
plant-based foods since they can simulate the texture of traditional foods, protect lipids from …
Enhancement mechanism of xanthan gum production in Xanthomonas campestris induced by atmospheric and room-temperature plasma (ARTP) mutagenesis
C Gan, H Wang, M Gou, J Yang, Y Tang - International Journal of Biological …, 2024 - Elsevier
Xanthan gum, produced by the aerobic fermentation of carbohydrates by Xanthomonas
campestris, is a significant natural and industrial biopolymer known for its exceptional …
campestris, is a significant natural and industrial biopolymer known for its exceptional …
[HTML][HTML] A review on polysaccharide-based jelly: Gell food
A Hu, Y Liu, S Wu - Food Chemistry: X, 2024 - Elsevier
The prevalence of gel foods in the food industry has grown significantly due to their high
water content, low calorie content, and ability to enhance satiety. This review focuses on jelly …
water content, low calorie content, and ability to enhance satiety. This review focuses on jelly …
Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk
R Asase, D Seredovich, I Selezneva… - BIO Web of …, 2024 - bio-conferences.org
The production of xanthan gum using Xanthomonas campestris B6720 was investigated.
The fermentation process, encompassing substrate consumption, bacteria growth, gum …
The fermentation process, encompassing substrate consumption, bacteria growth, gum …