Results 261 to 270 of about 42,031 (296)

Xanthan Biopolymer Semipilot Fermentation

Society of Petroleum Engineers Journal, 1981
Abstract Using standard microbiological techniques in a semipilot plant-scalable fermenter, xanthan-specific culture techniques developed by the U.S. Dept of Agriculture's Northern Regional Research Laboratory (NRRL) were used at Marathon Oil Co.'s Denver Research Center (DRC) to obtain improved and reproducible high conversions and ...
Charles J. Norton, David O. Falk, Wayne E. Luetzelschwab   +2 more
openaire   +1 more source

Xanthan gum–gelatin complexes

European Polymer Journal, 2002
Abstract Gelatin (G) and xanthan gum (X) formed complexes either on bringing their blends to pH 2.3 or carrying out the electrode process in aqueous blends of X and G at pHs from 9 to 11. X carboxylic groups and G peptide moieties were involved in the interactions between the partners.
C.-y. Lii, S.C. Liaw, V.M.-F. Lai, P. Tomasik   +3 more
openaire   +1 more source

Xanthan gum: production, recovery, and properties

Biotechnology Advances, 2000
Xanthan gum is a microbial polysaccharide of great commercial significance. This review focuses on various aspects of xanthan production, including the producing organism Xanthomonas campestris, the kinetics of growth and production, the downstream recovery of the polysaccharide, and the solution properties of xanthan.
F, García-Ochoa, V E, Santos, J A, Casas, E, Gómez   +3 more
openaire   +2 more sources

Rheology of Xanthan Gum

Journal of Rheology, 1978
Rheology of aqueous solutions of xanthan gum was studied over a wide range of shear rate and concentration. At sufficient dilution and low shear rates xanthan solutions show a region of Newtonian viscosity behavior. More concentrated solutions appear to show a yield stress.
P. J. Whitcomb, C. W. Macosko
openaire   +1 more source

Pyruvate-free xanthan

Carbohydrate Research, 1979
G, Holzwarth, J, Ogletree
openaire   +2 more sources

Applications of Xanthan gum

British Polymer Journal, 1981
AbstractXanthan gum, the extracellular polysaccharide from Xanthomonas comperstris, provides aqueous solutions with properties that are extremely useful in a large number of industrial applications, both food and non‐food. These properties, a consequence of xanthan gum's particular molecular shape, are: high at‐rest or low‐shear viscosity even at low ...
openaire   +1 more source

XANTHAN GUM

Canadian Institute of Food Science and Technology Journal, 1979
openaire   +1 more source

Gomme xanthane

Opérations unitaires. Génie de la réaction chimique, 2000
Jean-Luc SIMON, Bernard CERLES
openaire   +1 more source

Frankliniella xanthaner Hood

Published as part of Skarlinsky Ii, Thomas L., 2024, The identification of the flower thrips, Frankliniella Karny (Thysanoptera: Thripidae) intercepted at U. S. ports of entry, pp.
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Xanthan Gum

2022
openaire   +2 more sources