Results 191 to 200 of about 127,489 (296)

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Comprehensive Evaluation of a Cream With Advanced Soothing Complex for Skin Recovery Following Intense Pulsed Light Therapy

Journal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.
ABSTRACT Background Intense pulsed light (IPL) therapy is widely used for skin rejuvenation but frequently induces transient skin barrier impairment, erythema, and discomfort. Post‐procedure skincare targeting barrier repair and symptom relief remains a clinical priority.
Jianhua Zhang, Shichao Liu, Wenjiao Guo, Na Li, Li Ye   +4 more
wiley   +1 more source

Use of a Bio-ASP Solution Composed of an Inorganic Alkali, Surfactin, and Xanthan Gum for Enhanced Oil Recovery. [PDF]

ACS Omega
Marques LS, Dias Rodrigues P, Filgueiras Borges Dos Santos V, Simonelli G, de Jesus Assis D, Quintella CM, Lobato AKCL, de Oliveira OMC, Dos Santos LCL.   +8 more
europepmc   +1 more source

Cosmeceutical and Dermatological Potential of Shiitake Mushroom (Lentinula edodes) Extract

Journal of Cosmetic Dermatology, Volume 25, Issue 2, February 2026.
ABSTRACT Background Shiitake mushroom (Lentinula edodes) contains polysaccharides, phenolics, and β‐glucans known for their antioxidant and nutraceutical properties; however, its dermatological applications remain limited. Objective This study aimed to evaluate the antioxidant potential, enzyme inhibition activities, and cytotoxicity of freeze‐dried ...
Sibel Dikmen Kucuk, Paul Jabet, Anthony Groso, Guillaume Collet, Richard Daniellou, Beste Karadeniz   +5 more
wiley   +1 more source

Safflower oil body emulsion digestion behavior and regulation of intestinal microorganisms: The influence of polysaccharide xanthan gum. [PDF]

Food Chem X
Lan X, Tao C, Zhang L, Guo J, Wu Z, Li J, Wang D, Wei J, Li X, Yang J.   +9 more
europepmc   +1 more source

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source

The effect of thickeners and performance-enhancing powders on the application characteristics of mascara [PDF]

, 2009
Cottin, Pascale, Lepais, M., Moulton, L., Tamburic, Slobodanka   +3 more
core  

Recyclable and eco-friendly xanthan gum-based hygroscopic hydrogel for atmospheric water harvesting. [PDF]

Sci Rep
Safwat AM, Abd-Elzaher M, Saleh IH, Soliman M, Sadik WA.   +4 more
europepmc   +1 more source

Performance investigation of Xanthan gum polymer flooding for enhanced oil recovery using machine learning models. [PDF]

Sci Rep
Rezaei SH, Sheng JJ, Esmaeilnezhad E.
europepmc   +1 more source

Effect of xanthan gum on the interfacial and foam properties of an acidic sophorolipid solution: experimental and theoretical studies. [PDF]

RSC Adv
Zhong J, Weng Y, Xie S, Li S, Yu D.
europepmc   +1 more source