Results 111 to 120 of about 22,418 (239)

Genomic and proteomic characterization of a newly isolated Paenarthrobacter ilicis strain and its plasmid-mediated xanthan degradation

Microbiology Spectrum
Environmental soil samples enriched with xanthan gum led to the discovery and isolation of a novel strain of motile Paenarthrobacter ilicis in Bielefeld, Germany, which possesses a previously uncharacterized xanthan utilization gene region on its sole ...
Michael Thomas, Andreas Schlüter, Jenny Fjodorova, Christian Rückert, Tobias Busche, Karsten Niehaus   +5 more
doaj   +1 more source

Charge Storage Mechanisms and Material Design of Ammonium Ion Batteries

Carbon Neutralization, Volume 5, Issue 5, September 2026.
Aqueous ammonium ion batteries (AAIBs) are promising sustainable energy storage devices, leveraging the low molar mass and rapid hydrogen bond‐facilitated diffusion of NH4+ ions. Research focuses on developing electrode materials (including metal materials and organic materials) and optimizing electrolytes to improve performance.
Yichen Ke, Zhuoying Cheng, Dianxue Cao, Jin Yi, Shengnan Zhang, Fanghua Ning, Kai Zhu   +6 more
wiley   +1 more source

Enzymatic modification of bacterial exopolysaccharides : xanthan lyase as a tool for structural and functional modification of xanthan [PDF]

, 2001
Bacterial extracellular polysaccharides (EPSs) can be applied, e.g., in foods, as a thickener or stabilizer. The functional properties that make a polysaccharide suitable for such applications are largely determined by the primary structure, i.e., the ...
Ruijssenaars, H.J.
core  

Investigation of Flame and Thermal Degradation Behavior of Xanthan- and Gelatin-Based Composites Used as Topsoil Covers in Forestry

Molecules
This study focused on investigating the flammability and thermal degradation behavior of wood fiber-reinforced composites consisting of xanthan gum (XG) and gelatin (GEL).
Alessandro Sorze, Janine Bösing, Sebastian Hirschmüller, Andrea Dorigato   +3 more
doaj   +1 more source

Soybean flour as an alternative plant‐based fertilizer for perennial ryegrass (Lolium perenne L.) and tall fescue [Schedonorus arundinaceus (Schreb.) Dumort] lawns

Crop Science, Volume 66, Issue 5, September/October 2026.
Abstract Demand for organic fertilizers has prompted the exploration of different sources of sustainable, plant‐based alternatives for turfgrass lawns. This study evaluated defatted soybean flour as a potential plant‐based fertilizer option for high‐cut turfgrass systems such as lawns, parks, recreational facilities, and commercial landscapes when ...
Tyler VanLandingham, Brenda A. Medina Privatt, Florence Breuillin‐Sessoms, David Gardner, Edward Nangle, Jada Powlen, Cale Bigelow, Dominic Petrella   +7 more
wiley   +1 more source

A Natural Plant‐Based Binder With Extremely Low Usage for Stabilizing Lithium‐Sulfur Batteries

EcoMat, Volume 8, Issue 9, September 2026.
Broussonetia papyrifera gum (BP) with abundant polyphenols, polysaccharides, and proteins serves as a sustainable and environmentally friendly binder in lithium‐sulfur batteries (LSBs) for the first time, capable of effectively adsorbing polysulfides and providing strong bonding performance, which is beneficial for improving the cycling performance ...
Zhe Luo, Zhuzuan Chen, Rui Jia, Yu Yang, Jian Chang   +4 more
wiley   +1 more source

Konjac glucomannan/xanthan synergistic interaction gel:Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength [PDF]

Understanding the intricate relationships between the fine structure of xanthan on the assembly of konjac glucomannan (KGM) and xanthan is crucial for developing KGM/xanthan synergistic interaction gels.
Lin, Lisong, Qiao, Dongling, Ye, Fayin, Jiang, Fatang, Zhao, Guohua, Xie, Fengwei, Li, Yishen, Luo, Man, Zhang, Binjia   +8 more
core   +1 more source

3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges

Food Frontiers, Volume 7, Issue 5, September 2026.
This review explores current research on 3D food printing from a multidisciplinary perspective. Particular attention is given to the practicality of 3D printing a complete, safe, and nutritionally adequate meal. Key challenges include formulation variability, printability of IDDSI‐compliant foods, equipment limitations, and practical issues in meal ...
Deepa Agarwal, Annie‐Claude M. Lassemillante, Sahiti Peddisetti, Rebecca Smith, Roman Buckow   +4 more
wiley   +1 more source

Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non‐Dairy Cream Cheese

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng, Natthanicha Banpacha, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
wiley   +1 more source

Nanohybrid hydrogels designed for transbuccal anesthesia

International Journal of Nanomedicine, 2018
Lígia Nunes de Morais Ribeiro,1 Michelle Franz-Montan,2 Márcia Cristina Breitkreitz,3 Gustavo Henrique Rodrigues da Silva,1 Simone Ramos de Castro,1 Viviane Aparecida Guilherme,1 Daniele Ribeiro de Araújo,4 Eneida de Paula1 ...
Ribeiro LNM, Franz-Montan M, Breitkreitz MC, Rodrigues da Silva GH, Castro SR, Guilherme VA, de Araújo DR, de Paula E   +7 more
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