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A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures.

Carbohydrate polymers

Wang CS, Virgilio N, Wood-Adams P, Heuzey MC.
PMID: 28917892
Carbohydr Polym. 2017 Nov 01;175:484-492. doi: 10.1016/j.carbpol.2017.08.015. Epub 2017 Aug 09.

Gelatin B and xanthan gum aqueous mixtures (GB/XG, (0.2-2%)/0.2% w/v) exhibit enhanced gelling properties compared to their pure component solutions at similar compositions. The mixed gels comprise co-localized networks of GB and XG-rich domains. Our results show that these...

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Wang CS, Virgilio N, Wood-Adams P, et al. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydr Polym. 2017;175:484-492doi: 10.1016/j.carbpol.2017.08.015.
Wang, C. S., Virgilio, N., Wood-Adams, P., & Heuzey, M. C. (2017). A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydrate polymers, 175484-492. https://doi.org/10.1016/j.carbpol.2017.08.015
Wang, Chang-Sheng, et al. "A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures." Carbohydrate polymers vol. 175 (2017): 484-492. doi: https://doi.org/10.1016/j.carbpol.2017.08.015
Wang CS, Virgilio N, Wood-Adams P, Heuzey MC. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydr Polym. 2017 Nov 01;175:484-492. doi: 10.1016/j.carbpol.2017.08.015. Epub 2017 Aug 09. PMID: 28917892.
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Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers.

Food research international (Ottawa, Ont.)

Wu BC, McClements DJ.
PMID: 28455063
Food Res Int. 2015 Oct;76:777-786. doi: 10.1016/j.foodres.2015.06.034. Epub 2015 Jul 03.

The objective of this study was to develop model reduced-calorie food emulsions with desirable textural and optical properties based on controlled aggregation of food-grade colloidal particles and biopolymers. The model food emulsion consisted of fat droplets (5wt.%), starch granules...

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Wu BC, McClements DJ. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Res Int. 2015;76:777-786doi: 10.1016/j.foodres.2015.06.034.
Wu, B. C., & McClements, D. J. (2015). Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food research international (Ottawa, Ont.), 76777-786. https://doi.org/10.1016/j.foodres.2015.06.034
Wu, Bi-Cheng, and McClements, David Julian. "Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers." Food research international (Ottawa, Ont.) vol. 76 (2015): 777-786. doi: https://doi.org/10.1016/j.foodres.2015.06.034
Wu BC, McClements DJ. Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers. Food Res Int. 2015 Oct;76:777-786. doi: 10.1016/j.foodres.2015.06.034. Epub 2015 Jul 03. PMID: 28455063.
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Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source.

3 Biotech

Bhatia SK, Kumar N, Bhatia RK.
PMID: 28324523
3 Biotech. 2015 Oct;5(5):735-739. doi: 10.1007/s13205-014-0273-2. Epub 2014 Dec 23.

Xanthan gum is a biopolymer produced by Xanthomonas sp. XC6. In this study, xanthan gum is produced from potato starch using a stepwise bioprocess design. Potato starch is hydrolyzed using Bacillus sp. having amylase activity and 30.2 g/L reducing...

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Bhatia SK, Kumar N, Bhatia RK. Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source. 3 Biotech. 2014;5(5):735-739doi: 10.1007/s13205-014-0273-2.
Bhatia, S. K., Kumar, N., & Bhatia, R. K. (2015). Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source. 3 Biotech, 5(5), 735-739. https://doi.org/10.1007/s13205-014-0273-2
Bhatia, Shashi Kant, et al. "Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source." 3 Biotech vol. 5,5 (2015): 735-739. doi: https://doi.org/10.1007/s13205-014-0273-2
Bhatia SK, Kumar N, Bhatia RK. Stepwise bioprocess for exopolysaccharide production using potato starch as carbon source. 3 Biotech. 2015 Oct;5(5):735-739. doi: 10.1007/s13205-014-0273-2. Epub 2014 Dec 23. PMID: 28324523; PMCID: PMC4569638.
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Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums.

Preventive nutrition and food science

Yoon SJ, Lee Y, Yoo B.
PMID: 28078260
Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31.

To understand the effects of adding different gums (guar, xanthan, and locust bean gums) on naked barley flour (NBF), the rheological and pasting properties of NBF-gum mixtures were measured at different gum concentrations (0, 0.3, and 0.6% w/w). Steady...

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Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016;21(4):367-372doi: 10.3746/pnf.2016.21.4.367.
Yoon, S. J., Lee, Y., & Yoo, B. (2016). Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Preventive nutrition and food science, 21(4), 367-372. https://doi.org/10.3746/pnf.2016.21.4.367
Yoon, Sung-Jin, et al. "Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums." Preventive nutrition and food science vol. 21,4 (2016): 367-372. doi: https://doi.org/10.3746/pnf.2016.21.4.367
Yoon SJ, Lee Y, Yoo B. Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Prev Nutr Food Sci. 2016 Dec;21(4):367-372. doi: 10.3746/pnf.2016.21.4.367. Epub 2016 Dec 31. PMID: 28078260; PMCID: PMC5216889.
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Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces.

Food research international (Ottawa, Ont.)

Zalazar AL, Gliemmo MF, Campos CA.
PMID: 29544836
Food Res Int. 2016 Jul;85:200-208. doi: 10.1016/j.foodres.2016.04.040. Epub 2016 Apr 30.

The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth...

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Zalazar AL, Gliemmo MF, Campos CA. Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food Res Int. 2016;85:200-208doi: 10.1016/j.foodres.2016.04.040.
Zalazar, A. L., Gliemmo, M. F., & Campos, C. A. (2016). Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food research international (Ottawa, Ont.), 85200-208. https://doi.org/10.1016/j.foodres.2016.04.040
Zalazar, Aldana L, et al. "Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces." Food research international (Ottawa, Ont.) vol. 85 (2016): 200-208. doi: https://doi.org/10.1016/j.foodres.2016.04.040
Zalazar AL, Gliemmo MF, Campos CA. Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Food Res Int. 2016 Jul;85:200-208. doi: 10.1016/j.foodres.2016.04.040. Epub 2016 Apr 30. PMID: 29544836.
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Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability.

Journal of food science and technology

Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH.
PMID: 26604383
J Food Sci Technol. 2015 Dec;52(12):8104-12. doi: 10.1007/s13197-015-1960-7. Epub 2015 Jul 27.

Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba...

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Rather SA, Masoodi FA, Akhter R, et al. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol. 2015;52(12):8104-12doi: 10.1007/s13197-015-1960-7.
Rather, S. A., Masoodi, F. A., Akhter, R., Gani, A., Wani, S. M., & Malik, A. H. (2015). Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. Journal of food science and technology, 52(12), 8104-12. https://doi.org/10.1007/s13197-015-1960-7
Rather, Sajad A, et al. "Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability." Journal of food science and technology vol. 52,12 (2015): 8104-12. doi: https://doi.org/10.1007/s13197-015-1960-7
Rather SA, Masoodi FA, Akhter R, Gani A, Wani SM, Malik AH. Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability. J Food Sci Technol. 2015 Dec;52(12):8104-12. doi: 10.1007/s13197-015-1960-7. Epub 2015 Jul 27. PMID: 26604383; PMCID: PMC4648903.
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Conceptuation, formulation and evaluation of sustained release floating tablets of captopril compression coated with gastric dispersible hydrochlorothiazide using 2(3) factorial design.

International journal of pharmaceutical investigation

Sirisha PL, Babu GK, Babu PS.
PMID: 25006552
Int J Pharm Investig. 2014 Apr;4(2):77-87. doi: 10.4103/2230-973X.133055.

Ambulatory blood pressure monitoring is regarded as the gold standard for hypertensive therapy in non-dipping hypertension patients. A novel compression coated formulation of captopril and hydrochlorothiazide (HCTZ) was developed in order to improve the efficacy of antihypertensive therapy considering...

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Sirisha PL, Babu GK, Babu PS. Conceptuation, formulation and evaluation of sustained release floating tablets of captopril compression coated with gastric dispersible hydrochlorothiazide using 2(3) factorial design. Int J Pharm Investig. 2014;4(2):77-87doi: 10.4103/2230-973X.133055.
Sirisha, P. L., Babu, G. K., & Babu, P. S. (2014). Conceptuation, formulation and evaluation of sustained release floating tablets of captopril compression coated with gastric dispersible hydrochlorothiazide using 2(3) factorial design. International journal of pharmaceutical investigation, 4(2), 77-87. https://doi.org/10.4103/2230-973X.133055
Sirisha, Pathuri Lakshmi, et al. "Conceptuation, formulation and evaluation of sustained release floating tablets of captopril compression coated with gastric dispersible hydrochlorothiazide using 2(3) factorial design." International journal of pharmaceutical investigation vol. 4,2 (2014): 77-87. doi: https://doi.org/10.4103/2230-973X.133055
Sirisha PL, Babu GK, Babu PS. Conceptuation, formulation and evaluation of sustained release floating tablets of captopril compression coated with gastric dispersible hydrochlorothiazide using 2(3) factorial design. Int J Pharm Investig. 2014 Apr;4(2):77-87. doi: 10.4103/2230-973X.133055. PMID: 25006552; PMCID: PMC4083537.
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Production and Characterization of the Intra- and Extracellular Carbohydrates and Polymeric Substances (EPS) of Three Sea-Ice Diatom Species, and Evidence for a Cryoprotective Role for EPS.

Journal of phycology

Aslam SN, Cresswell-Maynard T, Thomas DN, Underwood GJ.
PMID: 27009999
J Phycol. 2012 Dec;48(6):1494-509. doi: 10.1111/jpy.12004. Epub 2012 Nov 15.

Diatoms and their associated extracellular polymeric substances (EPS) are major constituents of the microalgal assemblages present within sea ice. Yields and chemical composition of soluble and cell-associated polysaccharides produced by three sea-ice diatoms, Synedropsis sp., Fragilariopsis curta, and F....

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Aslam SN, Cresswell-Maynard T, Thomas DN, et al. Production and Characterization of the Intra- and Extracellular Carbohydrates and Polymeric Substances (EPS) of Three Sea-Ice Diatom Species, and Evidence for a Cryoprotective Role for EPS. J Phycol. 2012;48(6):1494-509doi: 10.1111/jpy.12004.
Aslam, S. N., Cresswell-Maynard, T., Thomas, D. N., & Underwood, G. J. (2012). Production and Characterization of the Intra- and Extracellular Carbohydrates and Polymeric Substances (EPS) of Three Sea-Ice Diatom Species, and Evidence for a Cryoprotective Role for EPS. Journal of phycology, 48(6), 1494-509. https://doi.org/10.1111/jpy.12004
Aslam, Shazia N, et al. "Production and Characterization of the Intra- and Extracellular Carbohydrates and Polymeric Substances (EPS) of Three Sea-Ice Diatom Species, and Evidence for a Cryoprotective Role for EPS." Journal of phycology vol. 48,6 (2012): 1494-509. doi: https://doi.org/10.1111/jpy.12004
Aslam SN, Cresswell-Maynard T, Thomas DN, Underwood GJ. Production and Characterization of the Intra- and Extracellular Carbohydrates and Polymeric Substances (EPS) of Three Sea-Ice Diatom Species, and Evidence for a Cryoprotective Role for EPS. J Phycol. 2012 Dec;48(6):1494-509. doi: 10.1111/jpy.12004. Epub 2012 Nov 15. PMID: 27009999.
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Rheological of chocolate-flavored, reduced-calories coating as a function of conching process.

Journal of food science and technology

Medina-Torres L, Sanchez-Olivares G, Nuñez-Ramirez DM, Moreno L, Calderas F.
PMID: 24966441
J Food Sci Technol. 2014 Jul;51(7):1421-7. doi: 10.1007/s13197-014-1283-0. Epub 2014 Apr 24.

Continuous flow and linear viscoelasticity rheology of chocolate coating is studied in this work using fat substitute gums (xanthan, GX). An alternative conching process, using a Rotor-Estator (RE) type impeller, is proposed. The objective is to obtain a chocolate...

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Medina-Torres L, Sanchez-Olivares G, Nuñez-Ramirez DM, et al. Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. J Food Sci Technol. 2014;51(7):1421-7doi: 10.1007/s13197-014-1283-0.
Medina-Torres, L., Sanchez-Olivares, G., Nuñez-Ramirez, D. M., Moreno, L., & Calderas, F. (2014). Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. Journal of food science and technology, 51(7), 1421-7. https://doi.org/10.1007/s13197-014-1283-0
Medina-Torres, Luis, et al. "Rheological of chocolate-flavored, reduced-calories coating as a function of conching process." Journal of food science and technology vol. 51,7 (2014): 1421-7. doi: https://doi.org/10.1007/s13197-014-1283-0
Medina-Torres L, Sanchez-Olivares G, Nuñez-Ramirez DM, Moreno L, Calderas F. Rheological of chocolate-flavored, reduced-calories coating as a function of conching process. J Food Sci Technol. 2014 Jul;51(7):1421-7. doi: 10.1007/s13197-014-1283-0. Epub 2014 Apr 24. PMID: 24966441; PMCID: PMC4062695.
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Xanthan gum production under several operational conditions: molecular structure and rheological properties*.

Enzyme and microbial technology

Casas JA, Santos VE, García-Ochoa F.
PMID: 10689089
Enzyme Microb Technol. 2000 Feb 01;26(2):282-291. doi: 10.1016/s0141-0229(99)00160-x.

Xanthan gum production under several operational conditions has been studied. Temperature, initial nitrogen concentration and oxygen mass transfer rate have been changed and average molecular weight, pyruvilation and acetylation degree of xanthan produced have been measured in order to...

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Casas JA, Santos VE, García-Ochoa F. Xanthan gum production under several operational conditions: molecular structure and rheological properties*. Enzyme Microb Technol. 2000;26(2):282-291doi: 10.1016/s0141-0229(99)00160-x.
Casas, J. A., Santos, V. E., & García-Ochoa, F. (2000). Xanthan gum production under several operational conditions: molecular structure and rheological properties*. Enzyme and microbial technology, 26(2), 282-291. https://doi.org/10.1016/s0141-0229(99)00160-x
Casas, et al. "Xanthan gum production under several operational conditions: molecular structure and rheological properties*." Enzyme and microbial technology vol. 26,2 (2000): 282-291. doi: https://doi.org/10.1016/s0141-0229(99)00160-x
Casas JA, Santos VE, García-Ochoa F. Xanthan gum production under several operational conditions: molecular structure and rheological properties*. Enzyme Microb Technol. 2000 Feb 01;26(2):282-291. doi: 10.1016/s0141-0229(99)00160-x. PMID: 10689089.
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Studies on a Viscous, Gel-Forming Exopolysaccharide from Sphingomonas paucimobilis GS1.

Applied and environmental microbiology

Ashtaputre AA, Shah AK.
PMID: 16534966
Appl Environ Microbiol. 1995 Mar;61(3):1159-62. doi: 10.1128/aem.61.3.1159-1162.1995.

A new strain, Sphingomonas paucimobilis GS1, accumulated 6.5 g of a highly viscous exopolysaccharide per liter, using sucrose as a substrate. The anionic heteropolysaccharide contained the following, in grams per gram: glucose, 0.7; galacturonic acid, 0.11; glucuronic acid, 0.07;...

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Ashtaputre AA, Shah AK. Studies on a Viscous, Gel-Forming Exopolysaccharide from Sphingomonas paucimobilis GS1. Appl Environ Microbiol. 1995;61(3):1159-62doi: 10.1128/aem.61.3.1159-1162.1995.
Ashtaputre, A. A., & Shah, A. K. (1995). Studies on a Viscous, Gel-Forming Exopolysaccharide from Sphingomonas paucimobilis GS1. Applied and environmental microbiology, 61(3), 1159-62. https://doi.org/10.1128/aem.61.3.1159-1162.1995
Ashtaputre, A A, and Shah, A K. "Studies on a Viscous, Gel-Forming Exopolysaccharide from Sphingomonas paucimobilis GS1." Applied and environmental microbiology vol. 61,3 (1995): 1159-62. doi: https://doi.org/10.1128/aem.61.3.1159-1162.1995
Ashtaputre AA, Shah AK. Studies on a Viscous, Gel-Forming Exopolysaccharide from Sphingomonas paucimobilis GS1. Appl Environ Microbiol. 1995 Mar;61(3):1159-62. doi: 10.1128/aem.61.3.1159-1162.1995. PMID: 16534966; PMCID: PMC1388398.
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Pressate from peat dewatering as a substrate for bacterial growth.

Applied and environmental microbiology

Mulligan CN, Cooper DG.
PMID: 16346834
Appl Environ Microbiol. 1985 Jul;50(1):160-2. doi: 10.1128/aem.50.1.160-162.1985.

This study considered the possibility of using water expressed during the drying of fuel-grade peat as a substrate for microbial growth. Highly humified peat pressed for 2.5 min at 1.96 MPa produced water with a chemical oxygen demand of...

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Mulligan CN, Cooper DG. Pressate from peat dewatering as a substrate for bacterial growth. Appl Environ Microbiol. 1985;50(1):160-2doi: 10.1128/aem.50.1.160-162.1985.
Mulligan, C. N., & Cooper, D. G. (1985). Pressate from peat dewatering as a substrate for bacterial growth. Applied and environmental microbiology, 50(1), 160-2. https://doi.org/10.1128/aem.50.1.160-162.1985
Mulligan, C N, and Cooper, D G. "Pressate from peat dewatering as a substrate for bacterial growth." Applied and environmental microbiology vol. 50,1 (1985): 160-2. doi: https://doi.org/10.1128/aem.50.1.160-162.1985
Mulligan CN, Cooper DG. Pressate from peat dewatering as a substrate for bacterial growth. Appl Environ Microbiol. 1985 Jul;50(1):160-2. doi: 10.1128/aem.50.1.160-162.1985. PMID: 16346834; PMCID: PMC238589.
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Showing 1 to 12 of 467 entries