Results 101 to 110 of about 68,245 (231)

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

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

Xanthan Gum Production from Chicken Feathers [PDF]

Xanthan gum is a polysaccharide produced by the bacterium Xanthomonas campestris which is one of the Xanthomonas species. Xanthan gum plays a key role in the industrial and food sectors.
A, Sreelekshmi Nair
core   +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

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

Study on Mechanical Properties and Microscopic Mechanism of Xanthan Gum Enhanced Microbial Solidification of Coral Sand

工程科学与技术
ObjectiveThis study enhances the physical and mechanical properties of coral sand through an innovative reinforcement technology that utilizes xanthan gum in conjunction with microbial induced calcium carbonate precipitation (MICP).
AN Ran, DENG Cheng, ZHANG Xianwei, GE Xiaohang, YIN Song, WANG Yixian   +5 more
doaj  

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

Soy protein-xanthan gum interaction:stability and rheology

, 1987
This study investigated the effects of ionic strength, pH, gum concentration, and protein type on protein - xanthan gum interactions. Commercial soy sauce and tamari sauce as well as model systems of soy protein isolate and whey protein concentrate were ...
Ashayeri, Diane L.
core  

Optimization of ultrasonic-assisted preparation process and stability analysis of xanthan gum and Gleditsia sinensis seed polysaccharide Pickering emulsion

Shipin yu jixie
ObjectiveTo explore the optimal preparation conditions and stability of an ultrasonic-assisted xanthan gum-Gleditsia sinensis seed polysaccharide Pickering emulsion.MethodsUsing G.
PU Longlin, WU Wenwen, YI Xiande, YAO Qiuping, DONG Baiyu, ZHU Dequan   +5 more
doaj   +1 more source

Innovative In Vivo Approaches to Bone Regeneration: Combining Chitosan‐Xanthan Gum Membranes, Electrical Stimulation, and Laser Therapy

Journal of Biomedical Materials Research Part A, Volume 114, Issue 9, September 2026.
ABSTRACT Critical bone defects present significant clinical challenges due to their debilitating nature and associated costs. Tissue engineering offers a promising solution, employing biomaterials like porous chitosan (CH) and xanthan gum (XG) membranes as scaffolds for tissue regeneration.
Julia Eduarda Schneider Gregório, Renata Francielle Bombaldi de Souza, Maisa Campagnollo, Gláucia Maria Tech dos Santos, Fernanda Carla Bombaldi de Souza, Ângela Maria Moraes, Milton Santamaria‐Jr, Guilherme Ferreira Caetano   +7 more
wiley   +1 more source