Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega‐3 fatty acids
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.12005
Abstract: Abstract Background New consumer habits are forcing the food industry to develop new and healthy products. In response to this tendency, in this investigation, we obtained nanoemulgels by microfluidization containing inulin fibre and omega‐3 fatty… read more here.
Keywords: xanthan; rheology; nanoemulsion; fatty acids ... See more keywords
Electrospinning of Xanthan Polysaccharide
Sign Up to like & getrecommendations! Published in 2017 at "Macromolecular Materials and Engineering"
DOI: 10.1002/mame.201700067
Abstract: Electrospun pure xanthan polysaccharide nanofibers are prepared using formic acid as a solvent. Morphological studies by scanning electron microscopy show that uniform fibers with average diameters ranging from 128 ± 36.7 to 240 ± 80.7… read more here.
Keywords: xanthan polysaccharide; electrospinning xanthan; formic acid; xanthan solutions ... See more keywords
Chemically modified xanthan and gellan for preparation of biomaterials for ophthalmic applications
Sign Up to like & getrecommendations! Published in 2019 at "Polymer International"
DOI: 10.1002/pi.5927
Abstract: Gellan and xanthan are extracellular polysaccharides with very interesting rheological or gelling properties. They are esterified with acrylic acid, acryloyl chloride or maleic anhydride. Consequently, due to the presence of carbon double bonds, hydrogels are… read more here.
Keywords: xanthan gellan; gellan preparation; modified xanthan; ophthalmic applications ... See more keywords
Effect of pretreatment on the enzymatic hydrolysis of kitchen waste for xanthan production.
Sign Up to like & getrecommendations! Published in 2017 at "Bioresource technology"
DOI: 10.1016/j.biortech.2016.10.035
Abstract: The study was carried out to gain insight into the effect of pretreatment on enzymatic hydrolysis of kitchen waste (KW) for xanthan fermentation. Herein, various pretreatments were applied and it was found that chemical pretreatment… read more here.
Keywords: enzymatic hydrolysis; kitchen waste; effect; hydrolysis ... See more keywords
Chemical modification of xanthan in the ordered and disordered states: An open route for tuning the physico-chemical properties.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2017.09.039
Abstract: The impact of the chain stiffness on physicochemical properties has been studied by chemical modification of xanthan under both ordered and disordered conformations. Corresponding rheological properties were studied and results showed that amphiphilic xanthan exhibited… read more here.
Keywords: chemical modification; modification xanthan; ordered disordered; xanthan ordered ... See more keywords
Kinetics of denaturation and renaturation processes of double-stranded helical polysaccharide, xanthan in aqueous sodium chloride.
Sign Up to like & getrecommendations! Published in 2022 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2021.118681
Abstract: Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements were made for three xanthan samples, a double helical polysaccharide, in 5 or 10 mM aqueous NaCl after rapid temperature change to investigate the kinetics of the… read more here.
Keywords: kinetics denaturation; saxs; helical polysaccharide; denaturation renaturation ... See more keywords
Use of hydroxypropyl β-cyclodextrin as a dual functional component in xanthan hydrogel for sustained drug release and antibacterial activity
Sign Up to like & getrecommendations! Published in 2020 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.124368
Abstract: Abstract A hydrogel of xanthan gum (XG) was improved by crosslinking hydroxypropyl β-cyclodextrin (HPCD) physically to construct a novel drug delivery system. This hydrogel was full of the textures due to directional self-aggregations of XG… read more here.
Keywords: hydrogel; microscopy; drug; hydroxypropyl cyclodextrin ... See more keywords
The gelation properties of tara gum blended with κ-carrageenan or xanthan
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.018
Abstract: Abstract The gelation properties and structure characteristics of tara gum blended with κ-carrageenan or xanthan were respectively investigated by texture analysis, dynamic rheology and morphological observation. Results indicated that tara gum, a non-gelling polysaccharide, could… read more here.
Keywords: carrageenan; gum; xanthan; tara gum ... See more keywords
Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.01.006
Abstract: Abstract Effect of xanthan gum (XG) on the walnut protein/xanthan gum mixtures (WP/XG, 1.2 wt% WP and 0–0.30 wt% XG), interfacial adsorption and emulsions properties was studied. As XG concentrations increased, the aqueous solutions of WP/XG mixtures… read more here.
Keywords: adsorption; gum walnut; xanthan gum; effect xanthan ... See more keywords
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.08.026
Abstract: 3D food printing is an emerging technology with a potential to influence the food manufacturing sector. Rheological properties of food inks are critical for their successful 3D printing. However, the relationships between rheological properties and… read more here.
Keywords: xanthan; food; printability; temperature ... See more keywords
Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106352
Abstract: Abstract Xanthan molecules possess an ordered helical conformation in a solution, and this conformation can be changed by varying the temperature. Currently, only very few studies have assessed the effect of the low temperatures on… read more here.
Keywords: xanthan; effects lyophilization; conformation xanthan; lyophilization low ... See more keywords