Results 131 to 140 of about 25,502 (314)

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

, 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  

Valorization of Raspberry (Rubus Idaeus L.) Leaves via Ultrasound‐Assisted Extraction and Preparative HPLC Fractionation: Antioxidant Kinetics, Antimicrobial Activity, and Performance in Bulk Oils and Pickering Emulsions

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Raspberry (Rubus idaeus L.) leaves are an abundant agri‐food by‐product with high potential as a source of natural bioactive compounds. In this study, ultrasound‐assisted extraction (UAE) was applied as a green approach to recover phenolic‐rich extracts, which were subsequently characterized by HPLC–DAD and high‐resolution mass spectrometry ...
Sara Bolchini, Parham Joolaei Ahranjani, Maria Concetta Tenuta, Sabrina Vorderegger, Sissy Häsler Gunnarsdottir, Anja Schuster, Giovanna Ferrentino   +6 more
wiley   +1 more source

Laboratory study on use of soybean urease-induced calcium carbonate precipitation with xanthan gum for stabilization of desert sand against wind erosion

, 2020
WU Min , GAO Yu-feng , HE Jia , LIU Yang
openalex   +2 more sources

Characterizing the Capabilities of Xanthan Gum as a Potential Replacement for Sodium Tripolyphosphate in the Processing of White Gulf Shrimp (Litopenaeus setiferus)

, 2021
Gabriel Cespedes
openalex   +2 more sources

Determination of chain conformation of polysaccharides using a SEC‐MALLS‐Vis

Food Biomacromolecules, Volume 3, Issue 2, Page 273-280, June 2026.
Abstract For polysaccharides, biological activity is associated with the chemical structure as well as the chain conformation. The chain conformation is conventionally derived from the scaling relationships between weight‐average molecular weight (Mw) and intrinsic viscosity ([η]) or the radius of gyration (Rg) or the translational diffusion ...
Xuan Li, Manli Cui, Yan Meng, Xiaojuan Xu   +3 more
wiley   +1 more source

The Anomaly of Oxygen Diffusion in Aqueous Xanthan Solutions

, 1988
A membrane-covered polarographic oxygen electrode was used to measure oxygen diffusion coefficients in aqueous polyelectrolyte solutions of xanthan gum, sodium alginate, and sodium carboxymethylcellulose (CMC).
Ju, Lu-Kwang
core   +1 more source

IN VITRO EVALUATION OF CHEMICALLY DEACETYLATED XANTHAN GUM AS MATRIX POLYMER FOR CONTROLLED RELEASE TABLETS

, 2015
Mahesh Kumar Vishwanadha
openalex   +2 more sources

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Studies of xanthan production by xanthomonas campestris bacteria.

, 2020
Xanthan gum is one of the most popular ecopolysaccharides that is used in food, pharmacy, cosmetics, textile, agriculture industries. The main xanthan gum characteristics that made it so popular are: high visocity, pseudoplastic features, resistance to ...
Gudavičiūtė, Dovilė,
core  

Viscoelastic properties of Xanthan gum (0.3% to 0.6%) at different gas injection rate (0.5LPM to 2LPM)

, 2017
Veena Bobade, Nicky Eshtiaghi
openalex   +1 more source