Results 111 to 120 of about 68,245 (231)

Effects of Common Mycorrhizal Networks and Arbuscular Mycorrhizal Fungi on Ascochyta Blight in Chickpea

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Cicer arietinum L. (chickpea) is susceptible to Ascochyta blight (AB). Arbuscular mycorrhizal fungi (AMF) are symbiotic root colonizing fungi that exchange soil nutrients for photosynthetic carbon. AMF form common mycorrhizal networks (CMNs), connecting plant roots and transferring nutrients.
Melissa Robdrup, Michelle Hubbard, Monika A. Gorzelak   +2 more
wiley   +1 more source

Water retention properties of xanthan gum biopolymer-treated soils

This study aims to estimate the effects of xanthan gum biopolymer on the wetting and drying processes of soils. Xanthan gum was used to treat jumunjin sand and sand/clay mixture with different content to the mass of dried soil.
Tran, Thi Phuong An, Cho, Gye-Chun, Chang, Ilhan   +2 more
core   +1 more source

Effect of Xanthan Gum Synergistic Dry Heat Treatment on the Structural and Physicochemical Properties of Chinese Wild Rice Starch

Shipin gongye ke-ji
In order to investigate the effects of xanthan gum synergistic dry heat treatment (DHT) on the granule morphology, particle size distribution and size, short-range ordered structure, crystal structure, solubility and swelling degree, pasting properties ...
Haifeng ZHANG, Yansong CHEN, Jiamin SU, Xiaolong HE, Yun WANG, Lingdi LIU, Chunmei LI   +6 more
doaj   +1 more source

Living Biohybrid Hydrogels for Co‐Delivery of Oxygen, Anti‐Cancer Drugs, and Probiotics: Effects on Cancer and Healthy Cell Viability

Macromolecular Bioscience, Volume 26, Issue 9, September 2026.
A probiotic‐enriched BioHybrid hydrogel that provides sustained O2, probiotic metabolites, and pH‐responsive anti‐cancer drug is reported. This BioHybrid hydrogel promotes healthy cell viability while reducing ROS and decreases cancer cell viability while increasing ROS under hypoxia conditions. The co‐administration of O2, metabolites, and drug from a
Ulvi Süleymanzade, Tugba Ezgi Şahin, Yagmur Damla Demir, Yagmur Eylül Yatar, Nermin Seda Kehr   +4 more
wiley   +1 more source

The performance of locally produced xanthan gum in drilling mud [PDF]

, 2008
Xanthan gum is one of the important mud additives nowadays which acts as viscosifier. Currently, Malaysia oilfields mainly are using imported xanthan gum from China, which is very expensive due to towering demand. Therefore, this research project focused
Lim, P. S., Ismail, I.
core  

Comparative Evaluation of Large Amplitude Oscillatory Shear (LAOS) Analysis Methods for Detecting Surfactant‐Induced Structural Evolution in Xanthan Gum Solutions

Journal of Polymer Science, Volume 64, Issue 17, Page 3554-3566, 1 September 2026.
A comparative large‐amplitude oscillatory shear analysis reveals how cationic surfactants progressively weaken xanthan gum networks. While conventional rheology identifies network softening, advanced LAOS methods uncover nonlinear deformation mechanisms and transient structural evolution that remain hidden in cycle‐averaged measurements.
Osita Sunday Nnyigide, Haewon Byeon, Uchenna Esther Okpete   +2 more
wiley   +1 more source

Biodegradation of xanthan gum by Bacillus pumilus

, 2018
Xanthan gum is used in the oil industry for the tertiary extraction of petroleum. In its use in the basin of the Gulf of San Jorge, there were problems with the loss of gum structure.
Juliana Belen Gimenez, Baztan, Maite Soledad, Pucci, Graciela Natalia, Maite Soledad Baztan, Graciela Natalia Pucci, Gimenez, Juliana Belen   +5 more
core   +1 more source

Mechanical behavior and strengthening mechanism of loess stabilized with xanthan gum and guar gum biopolymers

Materials Research Express
The structural properties of loess are susceptible to change when subjected to external loads and complex environments, leading to various geological disasters.
Xuewen Rong, Shuo Deng, Baozhen Liang, Jia Zhuang, Yongtang Yu, Zheng Wu   +5 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking]

Jurnal Teknologi dan Industri Pangan, 2012
The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum ...
Posman Sibuea
doaj