Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic

Carbohydrate Polymers, Год журнала: 2024, Номер 347, С. 122759 - 122759

Опубликована: Сен. 19, 2024

Язык: Английский

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An update review on biopolymer Xanthan gum: Properties, modifications, nanoagrochemicals, and its versatile applications in sustainable agriculture

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 281, С. 136562 - 136562

Опубликована: Окт. 16, 2024

Язык: Английский

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Ultra-compressed earth block stabilized by bio-binder for sustainable building construction

Case Studies in Construction Materials, Год журнала: 2024, Номер 21, С. e03523 - e03523

Опубликована: Июль 13, 2024

Язык: Английский

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A review on polysaccharide-based jelly: Gell food

Food Chemistry X, Год журнала: 2024, Номер 23, С. 101562 - 101562

Опубликована: Июнь 18, 2024

The prevalence of gel foods in the food industry has grown significantly due to their high water content, low calorie and ability enhance satiety. This review focuses on jelly powder, earliest form current industry. Jelly is gel-food, dating back Northern Song dynasty China, it relies gelatinizing aging starch a gel. With development technology, gradually evolved rely additives. divided into non-starch according different formation. status two kinds also summarized. Additionally, research these materials summarized broaden understanding offer valuable insights for future this field.

Язык: Английский

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Xanthan gum in drug delivery

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 361 - 390

Опубликована: Янв. 1, 2025

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Rheological aspects of xanthan gum: Governing factors and applications in water-based drilling fluids and enhanced oil recovery

Carbohydrate Polymers, Год журнала: 2025, Номер unknown, С. 123579 - 123579

Опубликована: Апрель 1, 2025

Язык: Английский

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Integrating waste management with biopolymer innovation: A new frontier in xanthan gum production

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

Язык: Английский

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Sustainable Production of Microbial Biopolymer Utilizing Waste

Опубликована: Янв. 1, 2025

Язык: Английский

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Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 24(1)

Опубликована: Дек. 14, 2024

Recent advancements in plant-based egg analogs (PBEAs) and egg-mimicking products (PEMP) are driven by growing consumer demand the need for alternatives to animal-derived products. This movement is being encouraged several factors, including a drive toward specifically sustainability, increased allergenicity, preferences flexitarian diets. We comprehensively overviewed current research on formulation characterization of PBEAs PEMP that vital diverse food applications. also highlighted techno-functional features these ingredients their impact PBEA PEMP-based formulas evaluated up-to-date outcomes display availability economically viable substitutes. However, efficiently mimic sensorial textural eggs, further innovation intensive work still needed. For instance, challenges persist achieving desired quality attributes, controlling costs, scaling-up production, which limit broader market adoption PEMP. Addressing obstacles through persistent development can improve functionality acceptance industry, aligning with evolving protein alternative options.

Язык: Английский

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Xanthan gum production using Xanthomonas campestris B6720: Fermentation process and application in fermented soymilk

BIO Web of Conferences, Год журнала: 2024, Номер 121, С. 01005 - 01005

Опубликована: Янв. 1, 2024

The production of xanthan gum using Xanthomonas campestris B6720 was investigated. fermentation process, encompassing substrate consumption, bacteria growth, yield, explored and compared the produced with a commercially FTIR. study also application in fermented soymilk. Investigating addition to soymilk aims assess its impact on sensory attributes, microbial stability, overall stability product during storage. About 8.837 ±0.199 g/L obtained 7.093 ±0.267 reducing sugars residuals at end period. FTIR results revealed similarities between commercial gum. inclusion 0.020% could have positive effect physicochemical storage hence increasing consumer acceptability. findings from this research hold promise for optimizing X. offer insights into potential enhancing attributes This significant implications food industry, providing valuable avenue utilization as functional ingredient dairy alternative products.

Язык: Английский

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