Xanthan (BioDeep_00000033696)
human metabolite Endogenous
代谢物信息卡片
6-({6-[(acetyloxy)methyl]-2-[(3-{[3,4-dihydroxy-6-(hydroxymethyl)-5-(phosphanyloxy)oxan-2-yl]oxy}-5-hydroxy-2-(hydroxymethyl)-6-(phosphanylmethyl)oxan-4-yl)oxy]-4,5-dihydroxyoxan-3-yl}oxy)-3-({2-carboxy-7,8-dihydroxy-2-methyl-hexahydro-2H-pyrano[3,2-d][1,3]dioxin-6-yl}oxy)-4,5-dihydroxyoxane-2-carboxylic acid
化学式: C36H58O29P2 (1016.2538878000001)
中文名称:
谱图信息:
最多检出来源 () 0%
分子结构信息
SMILES: CC(=O)OCC1C(C(C(C(O1)OC2C(C(OC(C2OC3C(C(C(C(O3)CO)OP)O)O)CO)CP)O)OC4C(C(C(C(O4)C(=O)O)OC5C(C(C6C(O5)COC(O6)(C)C(=O)O)O)O)O)O)O)O
InChI: InChI=1S/C36H58O29P2/c1-8(39)53-5-11-14(40)16(42)28(34(57-11)61-26-15(41)13(7-66)55-10(4-38)25(26)59-31-21(47)18(44)24(65-67)9(3-37)56-31)62-33-22(48)19(45)27(29(63-33)30(49)50)60-32-20(46)17(43)23-12(58-32)6-54-36(2,64-23)35(51)52/h9-29,31-34,37-38,40-48H,3-7,66-67H2,1-2H3,(H,49,50)(H,51,52)
描述信息
Xanthan is an emulsion stabilizing and gelling agent Since xanthan gum is sometimes produced by a bacterium that is fed corn to grow, some people allergic to corn may also react to it[citation needed]. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created. However, some xanthan gum is not corn-derived. Xanthan gum is a common ingredient in fake blood recipes, and in Gunge. Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium
D000074385 - Food Ingredients > D005503 - Food Additives
同义名列表
13 个代谢物同义名
6-({6-[(acetyloxy)methyl]-2-[(3-{[3,4-dihydroxy-6-(hydroxymethyl)-5-(phosphanyloxy)oxan-2-yl]oxy}-5-hydroxy-2-(hydroxymethyl)-6-(phosphanylmethyl)oxan-4-yl)oxy]-4,5-dihydroxyoxan-3-yl}oxy)-3-({2-carboxy-7,8-dihydroxy-2-methyl-hexahydro-2H-pyrano[3,2-d][1,3]dioxin-6-yl}oxy)-4,5-dihydroxyoxane-2-carboxylic acid; 6-({6-[(acetyloxy)methyl]-2-[(3-{[3,4-dihydroxy-6-(hydroxymethyl)-5-(phosphanyloxy)oxan-2-yl]oxy}-5-hydroxy-2-(hydroxymethyl)-6-(phosphanylmethyl)oxan-4-yl)oxy]-4,5-dihydroxyoxan-3-yl}oxy)-3-({2-carboxy-7,8-dihydroxy-2-methyl-hexahydro-2H-pyrano[3,2-D][1,3]dioxin-6-yl}oxy)-4,5-dihydroxyoxane-2-carboxylate; 6-({6-[(acetyloxy)methyl]-2-[(3-{[3,4-dihydroxy-6-(hydroxymethyl)-5-(phosphanyloxy)oxan-2-yl]oxy}-5-hydroxy-2-(hydroxymethyl)-6-(phosphanylmethyl)oxan-4-yl)oxy]-4,5-dihydroxyoxan-3-yl}oxy)-3-({2-carboxy-7,8-dihydroxy-2-methyl-hexahydropyrano[3,2-d][1,3]dioxin-6-yl}oxy)-4,5-dihydroxyoxane-2-carboxylic acid; 10H-9-Oxaanthracene; Dibenzo[a,e]pyran; Corn sugar gum; 9H-Xanthene; Gum xanthan; Xanthan Gum; Xanthene; Biozan R; Xanthan; e415
数据库引用编号
5 个数据库交叉引用编号
- PubChem: 131750926
- HMDB: HMDB0029923
- Wikipedia: Xanthan gum
- KNApSAcK: C00034936
- foodb: FDB001180
分类词条
相关代谢途径
Reactome(0)
BioCyc(0)
PlantCyc(0)
代谢反应
0 个相关的代谢反应过程信息。
Reactome(0)
BioCyc(0)
WikiPathways(0)
Plant Reactome(0)
INOH(0)
PlantCyc(0)
COVID-19 Disease Map(0)
PathBank(0)
PharmGKB(0)
1 个相关的物种来源信息
在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：
- PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
- NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
- Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
- Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。
点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。
文献列表
- Tianfu Cheng, Yachao Tian, Caihua Liu, Hong Yang, Zhongjiang Wang, Minwei Xu, Zengwang Guo, Linyi Zhou. Effect of xanthan gum (XG) and carrageenan (CG) ratio on casein (CA)-XG-CG ternary complex: Used to improve the stability of liquid diabetes formula food for special medical purposes.
International journal of biological macromolecules.
2024 Jun; 269(Pt 1):131770. doi:
10.1016/j.ijbiomac.2024.131770. [PMID: 38688793] - Shaista Gull, Shaghef Ejaz, Sajid Ali, Muhammad Moaaz Ali, Hasan Sardar, Muhammad Azam, Honghong Deng, Ahmed Fathy Yousef, Abdulwahed Fahad Alrefaei, Mikhlid H Almutairi. Xanthan gum-based edible coating effectively preserve postharvest quality of 'Gola' guava fruits by regulating physiological and biochemical processes.
BMC plant biology.
2024 May; 24(1):450. doi:
10.1186/s12870-024-05117-1. [PMID: 38783216] - Mengwei Zhang, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu. Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay.
International journal of biological macromolecules.
2024 May; 266(Pt 1):130963. doi:
10.1016/j.ijbiomac.2024.130963. [PMID: 38508561] - Zhi Ling Chew, Qi Qi Koh, Eng Eng Chu, Yin Leng Kua, Suyin Gan, Khang Wei Tan, Terri Zhuan Ean Lee. Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation.
International journal of biological macromolecules.
2024 May; 267(Pt 1):131201. doi:
10.1016/j.ijbiomac.2024.131201. [PMID: 38554921] - Yaxue Hu, Qiqi Bian, Ye Zi, Cuiping Shi, Jiawei Peng, Yulu Zheng, Xichang Wang, Jian Zhong. Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion.
International journal of biological macromolecules.
2024 May; 267(Pt 2):131521. doi:
10.1016/j.ijbiomac.2024.131521. [PMID: 38608976] - Juneha Bak. A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion.
International journal of biological macromolecules.
2024 Apr; 265(Pt 2):131159. doi:
10.1016/j.ijbiomac.2024.131159. [PMID: 38565484] - Yuqing Liu, Qingzhi Wu, Jian Zhang, Xiaoying Mao. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk.
Journal of the science of food and agriculture.
2024 Mar; 104(4):1909-1919. doi:
10.1002/jsfa.13075. [PMID: 37884470] - Qingyu Wang, Jie Ouyang, Luyu Wang, Yanwen Wu, Chunming Xu. Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.
Plant foods for human nutrition (Dordrecht, Netherlands).
2024 Mar; 79(1):189-193. doi:
10.1007/s11130-024-01150-5. [PMID: 38315314] - Oksana V Berezina, Sergey V Rykov, Wolfgang H Schwarz, Wolfgang Liebl. Xanthan: enzymatic degradation and novel perspectives of applications.
Applied microbiology and biotechnology.
2024 Feb; 108(1):227. doi:
10.1007/s00253-024-13016-6. [PMID: 38381223] - Yonghong Li, Jin Wang, Ruifeng Ying, Meigui Huang, Khizar Hayat. Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing.
Carbohydrate polymers.
2024 Feb; 326(?):121658. doi:
10.1016/j.carbpol.2023.121658. [PMID: 38142086] - Camila Parcianello Saccol, Verônica Ferrari Cervi, Júlia Carine Blume, Ágata Giuseppe Menezes, Miriam Anders Apel, Lucas Saldanha da Rosa, Tiana Tasca, Letícia Cruz. Xanthan-carrageenan film containing sesame seed oil: A nanocomposite pharmaceutical platform for trichomoniasis treatment.
International journal of biological macromolecules.
2024 Feb; 257(Pt 2):128701. doi:
10.1016/j.ijbiomac.2023.128701. [PMID: 38072348] - Mahima Jadav, Raghu Solanki, Sunita Patel, Deep Pooja, Hitesh Kulhari. Development of thiolated xanthan gum-stearylamine conjugate based mucoadhesive system for the delivery of biochanin-A to melanoma cells.
International journal of biological macromolecules.
2024 Feb; 257(Pt 2):128693. doi:
10.1016/j.ijbiomac.2023.128693. [PMID: 38092110] - Rui Liu, Xuebing Yan, Ruixin Liu, Qifan Wu, Yuhong Gao, Esther Mwizerwa Muhindo, Zijian Zhi, Tao Wu, Wenjie Sui, Min Zhang. Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions.
Journal of the science of food and agriculture.
2024 Jan; 104(2):818-828. doi:
10.1002/jsfa.12971. [PMID: 37683050] - Kashish Bajaj, Anil Kumar, P P S Gill, S K Jawandha, Nirmaljit Kaur. Xanthan gum coatings augmented with lemongrass oil preserve postharvest quality and antioxidant defence system of Kinnow fruit under low-temperature storage.
International journal of biological macromolecules.
2024 Jan; ?(?):129776. doi:
10.1016/j.ijbiomac.2024.129776. [PMID: 38281532] - Xiufen Li, Yuxuan Zou, Bing Zhao, Jia Luo, Jienan Li, Jun Sheng, Yang Tian. Effects of drying method and oil type on edible polyunsaturated oleogels co-structured by hydroxylpropyl methyl cellulose and xanthan gum.
International journal of biological macromolecules.
2024 Jan; 256(Pt 2):128551. doi:
10.1016/j.ijbiomac.2023.128551. [PMID: 38043659] - Farzane Amiratashani, Mohammad Saeid Yarmand, Hossein Kiani, Gholamreza Askari, Kiana Kassaeian Naeini, Ehsan Parandi. Comprehensive structural and functional characterization of a new protein-polysaccharide conjugate between grass pea protein (Lathyrus sativus) and xanthan gum produced by wet heating.
International journal of biological macromolecules.
2024 Jan; 254(Pt 3):127283. doi:
10.1016/j.ijbiomac.2023.127283. [PMID: 37806423] - Juan Huang, Xuan Feng, Qingding Wang, Dongchen Liu, Shuo Zhang, Lanling Chu. Fabrication and characterization of dihydromyricetin-loaded microcapsules stabilized by glyceryl monostearate and whey protein-xanthan gum.
International journal of biological macromolecules.
2024 Jan; 254(Pt 3):128039. doi:
10.1016/j.ijbiomac.2023.128039. [PMID: 37956807] - Rajalakshmi Munusamy, Sangeetha Shanmugasundharam. Improved gastric residence time of famotidine by raft-forming drug delivery system using DOE.
International journal of immunopathology and pharmacology.
2024 Jan; 38(?):3946320241249429. doi:
10.1177/03946320241249429. [PMID: 38721971] - J Bak, B Yoo. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature.
International journal of biological macromolecules.
2023 Dec; 253(Pt 2):126559. doi:
10.1016/j.ijbiomac.2023.126559. [PMID: 37657581] - Mahsa Rezaee, Mohammed Aider. Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.
Meat science.
2023 Oct; 204(?):109283. doi:
10.1016/j.meatsci.2023.109283. [PMID: 37473714] - Lei Wang, Haiyan Tian, Weimin Zhang, Congfa Li, Dong Xiang. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties.
Food chemistry.
2023 Aug; 418(?):135990. doi:
10.1016/j.foodchem.2023.135990. [PMID: 37003202] - Subhraseema Das, Ganeswar Dalei. In situ forming dialdehyde xanthan gum-gelatin Schiff-base hydrogels as potent controlled release fertilizers.
The Science of the total environment.
2023 Jun; 875(?):162660. doi:
10.1016/j.scitotenv.2023.162660. [PMID: 36894095] - Takahiro Funami, Kosuke Nakano, Kazuhiro Maeda, Hiroki Yamasaki, Makoto Nakauma. Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.
Journal of texture studies.
2023 06; 54(3):428-439. doi:
10.1111/jtxs.12757. [PMID: 37086101] - Ishita Saha, Shubham Roy, Deepak Das, Sukhen Das, Parimal Karmakar. Topical effect of polyherbal flowers extract on xanthan gum hydrogel patch-induced wound healing activity in human cell lines and male BALB/c mice.
Biomedical materials (Bristol, England).
2023 05; 18(3):. doi:
10.1088/1748-605x/acce89. [PMID: 37075777] - Meixia Zheng, Hailan Su, Rongfeng Xiao, Jianfu Chen, Hong Chen, Kok Bing Tan, Yujing Zhu. Effects of Polygonatum cyrtonema extracts on the antioxidant ability, physical and structure properties of carboxymethyl cellulose-xanthan gum-flaxseed gum active packaging films.
Food chemistry.
2023 Mar; 403(?):134320. doi:
10.1016/j.foodchem.2022.134320. [PMID: 36162267] - Alessandro Sorze, Francesco Valentini, Andrea Dorigato, Alessandro Pegoretti. Development of a Xanthan Gum Based Superabsorbent and Water Retaining Composites for Agricultural and Forestry Applications.
Molecules (Basel, Switzerland).
2023 Feb; 28(4):. doi:
10.3390/molecules28041952. [PMID: 36838941] - Shunsuke Hara, Yuki Inoue, Sogo Aoki, Keisuke Tanaka, Koumei Shirasuna, Hisataka Iwata. Beneficial Effect of Polysaccharide Gel Made of Xanthan Gum and Locust Bean Gum on Bovine Oocytes.
International journal of molecular sciences.
2023 Feb; 24(4):. doi:
10.3390/ijms24043508. [PMID: 36834915] - Yongmei Guan, Chengqun Yu, Zhenzhong Zang, Xinhao Wan, Abid Naeem, Rui Zhang, Weifeng Zhu. Chitosan/xanthan gum-based (Hydroxypropyl methylcellulose-co-2-Acrylamido-2-methylpropane sulfonic acid) interpenetrating hydrogels for controlled release of amorphous solid dispersion of bioactive constituents of Pueraria lobatae.
International journal of biological macromolecules.
2023 Jan; 224(?):380-395. doi:
10.1016/j.ijbiomac.2022.10.131. [PMID: 36265534] - Deepak Sharma, Pradeep Sharma. Synergistic studies of Cassia tora gum with xanthan and guar gum: Carboxymethyl synthesis of cassia gum-xanthan synergistic blend and characterization.
Carbohydrate research.
2023 Jan; 523(?):108723. doi:
10.1016/j.carres.2022.108723. [PMID: 36455426] - Prem Pandey, Supriya Chaturvedi, Rutuja Gumathannavar, Mandar M Shirolkar, Vijay Kanuru, Atul Kulkarni, Sang Hyun Moh. A Xanthan-Gum-Stabilized PEG-Conjugated Nanocurcumin Complex: Telescoping Synthesis for Enhanced Permeation Potential.
ChemistryOpen.
2023 01; 12(1):e202200200. doi:
10.1002/open.202200200. [PMID: 36599688] - Xinxin Lan, Jinnan Guo, Jing Li, Weidong Qiang, Linna Du, Tingting Zhou, Xiaokun Li, Zhuofu Wu, Jing Yang. Xanthan gum/oil body-microgel emulsions with enhanced transdermal absorption for accelerating wound healing.
International journal of biological macromolecules.
2022 Dec; 222(Pt A):1376-1387. doi:
10.1016/j.ijbiomac.2022.09.134. [PMID: 36126813] - Jinyan Gao, Qiang Shi, Yu Ye, Yong Wu, Hongbing Chen, Ping Tong. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white.
Food chemistry.
2022 Jul; 383(?):132378. doi:
10.1016/j.foodchem.2022.132378. [PMID: 35183963] - Marieh Mardani, Samira Yeganehzad, Razieh Niazmand. Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system.
Journal of the science of food and agriculture.
2022 Feb; 102(3):1056-1065. doi:
10.1002/jsfa.11441. [PMID: 34312850] - Małgorzata Kowalska, Anna Żbikowska, Magdalena Woźniak, Aleksandra Amanowicz. Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres.
Molecules (Basel, Switzerland).
2022 Jan; 27(2):. doi:
10.3390/molecules27020513. [PMID: 35056840] - Yuqing Lei, Sihai Gao, Xiaole Xiang, Xiuting Li, Xiongwei Yu, Shugang Li. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol.
International journal of biological macromolecules.
2021 Dec; 192(?):644-653. doi:
10.1016/j.ijbiomac.2021.10.022. [PMID: 34655580] - Karol Banaś, Joanna Harasym. Natural Gums as Oleogelators.
International journal of molecular sciences.
2021 Nov; 22(23):. doi:
10.3390/ijms222312977. [PMID: 34884775] - Ezgi Irem Bektas, Gorke Gurel Pekozer, Fatma Neşe Kök, Gamze Torun Kose. Evaluation of natural gum-based cryogels for soft tissue engineering.
Carbohydrate polymers.
2021 Nov; 271(?):118407. doi:
10.1016/j.carbpol.2021.118407. [PMID: 34364550] - Lifeng Xu, Xiao Liang, Shuangling Zhong, Yan Gao, Xuejun Cui. Seeking brightness from nature: Sustainable AIE macromolecule with clustering-triggered emission of xanthan gum and its multiple applications.
Colloids and surfaces. B, Biointerfaces.
2021 Oct; 206(?):111961. doi:
10.1016/j.colsurfb.2021.111961. [PMID: 34224933] - Jie Yang, Shuai Zhou, Zhengbiao Gu, Li Cheng, Chun Cui, Yanqin Shen, Yan Hong. Effect of starch-hydrocolloid complexes with heat-moisture treatment on in vivo digestibility.
Food & function.
2021 Sep; 12(17):8017-8025. doi:
10.1039/d1fo01586a. [PMID: 34269784] - Teresa Berninger, Natalie Dietz, Óscar González López. Water-soluble polymers in agriculture: xanthan gum as eco-friendly alternative to synthetics.
Microbial biotechnology.
2021 09; 14(5):1881-1896. doi:
10.1111/1751-7915.13867. [PMID: 34196103] - Virgínia Nardy Paiva, Lucas de Souza Soares, Rodrigo Stephani, Álvaro Augusto Pereira Silva, Antônio Fernandes de Carvalho, Isis Rodrigues Toledo Renhe, Ítalo Tuler Perrone. Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.
The Journal of dairy research.
2021 Aug; 88(3):343-350. doi:
10.1017/s0022029921000558. [PMID: 34289915] - Subramani Anandha Kumar, Evangelin Ramani Sujatha. An appraisal of the hydro-mechanical behaviour of polysaccharides, xanthan gum, guar gum and β-glucan amended soil.
Carbohydrate polymers.
2021 Aug; 265(?):118083. doi:
10.1016/j.carbpol.2021.118083. [PMID: 33966847] - Sajad Mohd Wani, Amir Gull, Tehmeena Ahad, A R Malik, Tariq Ahmad Ganaie, Farooq Ahmad Masoodi, Adil Gani. Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties.
International journal of biological macromolecules.
2021 Jul; 183(?):2100-2108. doi:
10.1016/j.ijbiomac.2021.06.008. [PMID: 34102235] - Fatih Özbaş, Elif Tüzün, Ahmet Yıldız, Selcan Karakuş. Sonosynthesis and characterization of konjac gum/xanthan gum supported ironoxide nanoparticles.
International journal of biological macromolecules.
2021 Jul; 183(?):1047-1057. doi:
10.1016/j.ijbiomac.2021.05.044. [PMID: 33984379] - Ayaka Sugimoto, Yuki Inoue, Keisuke Tanaka, Akihisa Sinozawa, Koumei Shirasuna, Hisataka Iwata. Effects of a gel culture system made of polysaccharides (xanthan gum and locust bean gum) on in vitro bovine oocyte development and gene expression of the granulosa cells.
Molecular reproduction and development.
2021 07; 88(7):516-524. doi:
10.1002/mrd.23518. [PMID: 34096128] - Max Petitjean, José Ramón Isasi. Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds.
International journal of biological macromolecules.
2021 Jun; 180(?):570-577. doi:
10.1016/j.ijbiomac.2021.03.098. [PMID: 33753196] - Yan Liu, Yongfeng Zhu, Yongsheng Wang, Zhengjun Quan, Li Zong, Aiqin Wang. Synthesis and application of eco-friendly superabsorbent composites based on xanthan gum and semi-coke.
International journal of biological macromolecules.
2021 May; 179(?):230-238. doi:
10.1016/j.ijbiomac.2021.03.007. [PMID: 33675828] - Haiyan Tian, Dong Xiang, Congfa Li. Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection.
International journal of biological macromolecules.
2021 Apr; 175(?):40-48. doi:
10.1016/j.ijbiomac.2021.01.161. [PMID: 33548306] - Atefeh Zamani-Ghalehshahi, Parisa Farzaneh. Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.
Journal of food science.
2021 Apr; 86(4):1215-1227. doi:
10.1111/1750-3841.15655. [PMID: 33665855] - Małgorzata Kowalska, Paweł Turek, Anna Żbikowska, Monika Babut, Jerzy Szakiel. The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum.
Biomolecules.
2021 02; 11(2):. doi:
10.3390/biom11020213. [PMID: 33546378] - Elsa Anisa Krisanti, Dyah Paramawidya Kirana, Kamarza Mulia. Nanoemulsions containing Garcinia mangostana L. pericarp extract for topical applications: Development, characterization, and in vitro percutaneous penetration assay.
PloS one.
2021; 16(12):e0261792. doi:
10.1371/journal.pone.0261792. [PMID: 34941972] - Muhammad Zaman, Faiza Akhtar, Abdul Baseer, Syed Muhammad Farid Hasan, Waqar Aman, Amjad Khan, Munair Badshah, - Majeedullah. Formulation development and in-vitro evaluation of gastroretentive drug delivery system of loxoprofen sodium: A natural excipients based approach.
Pakistan journal of pharmaceutical sciences.
2021 Jan; 34(1):57-63. doi:
". [PMID: 34248003] - Gebremariam Woldu, Berhe Baymot, Desta Tesfay, Gebre Teklemariam Demoz. Evaluation of Aloe elegans Mucilage as a Suspending Agent in Paracetamol Suspension.
BioMed research international.
2021; 2021(?):5058372. doi:
10.1155/2021/5058372. [PMID: 34373833] - M C Cortez-Trejo, S Mendoza, G Loarca-Piña, J D Figueroa-Cárdenas. Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum.
International journal of biological macromolecules.
2021 Jan; 166(?):861-868. doi:
10.1016/j.ijbiomac.2020.10.242. [PMID: 33157134] - Paloma Sirgo Rodríguez, Sara Álvarez Menéndez, M ª José Fernández Gutierrez, José María Barroso Rodilla, César Antonio Álvarez Marcos. [Classic and new-generation commercial thickeners. Organoleptic qualities and usefulness in the diagnostic tests of dysphagia].
Nutricion hospitalaria.
2020 Dec; 37(6):1201-1208. doi:
10.20960/nh.02934. [PMID: 33054312] - Seongkyu Kim, Je-Hein Kim, Su Hyun Seok, Eun-Seok Park. Anti-obesity effect with reduced adverse effect of the co-administration of mini-tablets containing orlistat and mini-tablets containing xanthan gum: In vitro and in vivo evaluation.
International journal of pharmaceutics.
2020 Dec; 591(?):119998. doi:
10.1016/j.ijpharm.2020.119998. [PMID: 33115696] - Reza Jaberi, Ahmad Pedram Nia, Sara Naji-Tabasi, Amir Hossein Elhamirad, Masoud Shafafi Zenoozian. Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum.
Journal of texture studies.
2020 12; 51(6):925-936. doi:
10.1111/jtxs.12552. [PMID: 32712998] - Heather Strother, Rachael Moss, Matthew B McSweeney. Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum.
Journal of texture studies.
2020 12; 51(6):852-860. doi:
10.1111/jtxs.12545. [PMID: 32537768] - Aarti Ben Tobin, Mihaela Mihnea, Marie Hildenbrand, Ana Miljkovic, Gonzalo Garrido-Bañuelos, Epameinondas Xanthakis, Patricia Lopez-Sanchez. Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel.
Food & function.
2020 Oct; 11(10):8648-8658. doi:
10.1039/d0fo01728k. [PMID: 32936178] - Hasan Ghasemzadeh, Farzaneh Modiri. Application of novel Persian gum hydrocolloid in soil stabilization.
Carbohydrate polymers.
2020 Oct; 246(?):116639. doi:
10.1016/j.carbpol.2020.116639. [PMID: 32747274] - Taisuke Matsuo, Airi Sato, Kenzo Kudo, Yasuyuki Sadzuka, Takashi Tomita. Appropriate usage of food thickening agents to prevent non-disintegration of magnesium oxide tablets.
Scientific reports.
2020 09; 10(1):16089. doi:
10.1038/s41598-020-73135-8. [PMID: 32999340] - Shunsuke Hara, Sogo Aoki, Miki Nagata, Koumei Shirasuna, Tatsuo Noguchi, Hisataka Iwata. Xanthan gum and locust bean gum substrate improves bovine embryo development.
Reproduction in domestic animals = Zuchthygiene.
2020 Sep; 55(9):1124-1131. doi:
10.1111/rda.13750. [PMID: 32562321] - Diana Miranda, Joana Breda, Rita Cardoso, Nilza Gonçalves, Ana Castro Caldas, Joaquim J Ferreira. Should the Energy Contribution of Commercial Thickeners Be Considered in the Nutrition Plan of Patients With Dysphagia?.
Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition.
2020 Aug; 35(4):649-654. doi:
10.1002/ncp.10408. [PMID: 31489690] - N Riquelme, P Robert, E Troncoso, C Arancibia. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions.
Food & function.
2020 Jul; 11(7):5955-5964. doi:
10.1039/d0fo01202e. [PMID: 32609135] - Mihaela Tudorache, Jean-Luc McDonald, Nicolas Bordenave. Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers.
Food & function.
2020 Jul; 11(7):5866-5874. doi:
10.1039/d0fo01200a. [PMID: 32555862] - Vladimir Vuksan, John L Sievenpiper, Elena Jovanovski, Alexandra L Jenkins, Allison Komishon, Fei Au-Yeung, Andreea Zurbau, Hoang V T Ho, Dandan Li, Lea Smircic-Duvnjak. Effect of soluble-viscous dietary fibre on coronary heart disease risk score across 3 population health categories: data from randomized, double-blind, placebo-controlled trials.
Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme.
2020 Jul; 45(7):801-804. doi:
10.1139/apnm-2019-0728. [PMID: 32213141] - Da Ma, Qiqi Huang, Yuli Wu, Jing Chen, Xuanxuan Lu, David Julian McClements, Yong Wang. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation.
Food & function.
2020 Jul; 11(7):5788-5798. doi:
10.1039/d0fo00725k. [PMID: 32572416] - Athira Mohanan, Michael T Nickerson, Supratim Ghosh. Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH.
Food chemistry.
2020 Jun; 316(?):126282. doi:
10.1016/j.foodchem.2020.126282. [PMID: 32062576] - Mingjing Zheng, Yan Lin, Hongqiang Wu, Shaoxiao Zeng, Baodong Zheng, Yi Zhang, Hongliang Zeng. Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch.
Food chemistry.
2020 Jun; 315(?):126240. doi:
10.1016/j.foodchem.2020.126240. [PMID: 31991255] - Seyed M A Razavi, Ali Alghooneh. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend.
International journal of biological macromolecules.
2020 May; 151(?):1139-1153. doi:
10.1016/j.ijbiomac.2019.10.158. [PMID: 31747568] - Rafael Alves da Silva Costa, Renata Cristina Ferreira Bonomo, Luciano Brito Rodrigues, Leandro Soares Santos, Cristiane Martins Veloso. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
Journal of the science of food and agriculture.
2020 May; 100(7):3204-3211. doi:
10.1002/jsfa.10356. [PMID: 32105338] - Fakhreddin Salehi. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
Journal of texture studies.
2020 04; 51(2):361-370. doi:
10.1111/jtxs.12482. [PMID: 31523824] - Khadije Abdolmaleki, Leyla Alizadeh, Kooshan Nayebzadeh, Seyede Marzieh Hosseini, Reyhane Shahin. Oleogel production based on binary and ternary mixtures of sodium caseinate, xanthan gum, and guar gum: Optimization of hydrocolloids concentration and drying method.
Journal of texture studies.
2020 04; 51(2):290-299. doi:
10.1111/jtxs.12469. [PMID: 31301227] - Tomoko Sasaki. Influence of anionic, neutral, and cationic polysaccharides on the in vitro digestibility of raw and gelatinized potato starch.
Journal of the science of food and agriculture.
2020 Apr; 100(6):2435-2442. doi:
10.1002/jsfa.10259. [PMID: 31943226] - M Brighenti, S Govindasamy-Lucey, J J Jaeggi, M E Johnson, J A Lucey. Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese.
Journal of dairy science.
2020 Mar; 103(3):2065-2076. doi:
10.3168/jds.2019-17487. [PMID: 31954572] - Yayuan Zhang, Mingjuan Li, Xiangrong You, Fang Fang, Bingzheng Li. Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches.
International journal of biological macromolecules.
2020 Mar; 146(?):1060-1068. doi:
10.1016/j.ijbiomac.2019.09.231. [PMID: 31739049] - D Martins, B Estevinho, F Rocha, F Dourado, M Gama. A dry and fully dispersible bacterial cellulose formulation as a stabilizer for oil-in-water emulsions.
Carbohydrate polymers.
2020 Feb; 230(?):115657. doi:
10.1016/j.carbpol.2019.115657. [PMID: 31887925] - Ziyaur Rahman, Mohammad S Aqueel, Maxwell Korang-Yeboah, Ahmed S Zidan, Jia Chen, Alaadin Y Alayoubi, Celia N Cruz, Muhammad Ashraf. Evaluation of commercially available meth-deterrent pseudoephedrine hydrochloride products.
International journal of pharmaceutics.
2020 Feb; 575(?):118909. doi:
10.1016/j.ijpharm.2019.118909. [PMID: 31811923] - Yunmei Luo, Liya Niu, Dongming Li, Jianhui Xiao. Synergistic effects of plant protein hydrolysates and xanthan gum on the short- and long-term retrogradation of rice starch.
International journal of biological macromolecules.
2020 Feb; 144(?):967-977. doi:
10.1016/j.ijbiomac.2019.09.174. [PMID: 31704337] - Matthew K Schnizlein, Kimberly C Vendrov, Summer J Edwards, Eric C Martens, Vincent B Young. Dietary Xanthan Gum Alters Antibiotic Efficacy against the Murine Gut Microbiota and Attenuates Clostridioides difficile Colonization.
mSphere.
2020 01; 5(1):. doi:
10.1128/msphere.00708-19. [PMID: 31915217] - Xingfeng Xu, Qingjie Sun, David Julian McClements. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin.
Food research international (Ottawa, Ont.).
2020 01; 127(?):108768. doi:
10.1016/j.foodres.2019.108768. [PMID: 31882092] - Yasuhisa Munakata, Ayaka Sugimoto, Koumei Shirasuna, Takehito Kuwayama, Hisataka Iwata. Xanthan gum and Locust bean gum gel supports in vitro development of porcine oocytes derived from early antral follicles.
The Journal of reproduction and development.
2019 Dec; 65(6):551-554. doi:
10.1262/jrd.2019-074. [PMID: 31588063] - Ali Alghooneh, Seyed M A Razavi, Fataneh Behrouzian. Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties.
Journal of texture studies.
2019 12; 50(6):493-507. doi:
10.1111/jtxs.12453. [PMID: 31172527] - Ali Alghooneh, Seyed M A Razavi, Stefan Kasapis. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties.
Journal of texture studies.
2019 12; 50(6):520-538. doi:
10.1111/jtxs.12459. [PMID: 31226217] - Jenny K Koo, Averyl Narvasa, Lars Bode, Jae H Kim. Through Thick and Thin: The In Vitro Effects of Thickeners on Infant Feed Viscosity.
Journal of pediatric gastroenterology and nutrition.
2019 11; 69(5):e122-e128. doi:
10.1097/mpg.0000000000002470. [PMID: 31449171] - Sirisha Kanugala, C Ganesh Kumar, Hari Krishna Reddy Rachamalla, Babji Palakeeti, Venkata Siva Ramakrishna Kallaganti, Narendra Varma Nimmu, Chandrasekhar Cheemalamarri, Hitendra Kumar Patel, Ganapathi Thipparapu. Chumacin-1 and Chumacin-2 from Pseudomonas aeruginosa strain CGK-KS-1 as novel quorum sensing signaling inhibitors for biocontrol of bacterial blight of rice.
Microbiological research.
2019 Nov; 228(?):126301. doi:
10.1016/j.micres.2019.126301. [PMID: 31422232] - Mingjing Zheng, Han Su, Qingxiang You, Shaoxiao Zeng, Baodong Zheng, Yi Zhang, Hongliang Zeng. An insight into the retrogradation behaviors and molecular structures of lotus seed starch-hydrocolloid blends.
Food chemistry.
2019 Oct; 295(?):548-555. doi:
10.1016/j.foodchem.2019.05.166. [PMID: 31174794] - Guilherme L Novelli, Leticia A Ferrari, Gabriel G Vargas, Bruno V Loureiro. A synergistic analysis of drag reduction on binary polymer mixtures containing guar gum.
International journal of biological macromolecules.
2019 Sep; 137(?):1121-1129. doi:
10.1016/j.ijbiomac.2019.07.042. [PMID: 31299253] - Afsaneh Taheri, Seid Mahdi Jafari. Gum-based nanocarriers for the protection and delivery of food bioactive compounds.
Advances in colloid and interface science.
2019 Jul; 269(?):277-295. doi:
10.1016/j.cis.2019.04.009. [PMID: 31132673] - K P Grela, I Bagińska, J Burak, D M Marciniak, B Karolewicz. Natural Gums As Viscosity-Enhancers in Pluronic® F-127 Thermogelling Solutions.
Die Pharmazie.
2019 06; 74(6):334-339. doi:
10.1691/ph.2019.8187. [PMID: 31138369] - Hana Dobšíček Trefná, Anna Ström. Hydrogels as a water bolus during hyperthermia treatment.
Physics in medicine and biology.
2019 05; 64(11):115025. doi:
10.1088/1361-6560/ab0c29. [PMID: 30831565] - Catriona M Steele, Melanie Peladeau-Pigeon, Carly A E Barbon, Brittany T Guida, Ashwini M Namasivayam-MacDonald, Weslania V Nascimento, Sana Smaoui, Melanie S Tapson, Teresa J Valenzano, Ashley A Waito, Talia S Wolkin. Reference Values for Healthy Swallowing Across the Range From Thin to Extremely Thick Liquids.
Journal of speech, language, and hearing research : JSLHR.
2019 05; 62(5):1338-1363. doi:
10.1044/2019_jslhr-s-18-0448. [PMID: 31021676] - Valeria P Conforte, Pablo M Yaryura, María I Bianco, María C Rodríguez, Yasmin Daglio, Eduardo Prieto, Patricia Schilardi, Adrián A Vojnov. Changes in the physico-chemical properties of the xanthan produced by Xanthomonas citri subsp. citri in grapefruit leaf extract.
Glycobiology.
2019 03; 29(3):269-278. doi:
10.1093/glycob/cwy114. [PMID: 30668692] - Magdy W Sabaa, Demiana H Hanna, Mahmoud H Abu Elella, Riham R Mohamed. Encapsulation of bovine serum albumin within novel xanthan gum based hydrogel for protein delivery.
Materials science & engineering. C, Materials for biological applications.
2019 Jan; 94(?):1044-1055. doi:
10.1016/j.msec.2018.10.040. [PMID: 30423685] - Laura Fagioli, Lucia Pavoni, Serena Logrippo, Caroline Pelucchini, Luca Rampoldi, Marco Cespi, Giulia Bonacucina, Luca Casettari. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature.
Journal of food science.
2019 Jan; 84(1):65-72. doi:
10.1111/1750-3841.14407. [PMID: 30548856] - Massume Mirzaei, Mazdak Alimi, Shirin Shokoohi, Laleh Golchoobi. Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties.
Journal of texture studies.
2018 12; 49(6):586-594. doi:
10.1111/jtxs.12359. [PMID: 30187474] - Rana Obaidat, Nizar Al-Shar'i, Bassam Tashtoush, Tamara Athamneh. Enhancement of levodopa stability when complexed with β-cyclodextrin in transdermal patches.
Pharmaceutical development and technology.
2018 Dec; 23(10):986-997. doi:
10.1080/10837450.2016.1245319. [PMID: 27808002] - Chanchan Sun, Bin Liang, Huanjing Sheng, Ruijun Wang, Jiang Zhao, Zesheng Zhang, Min Zhang. Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein.
International journal of biological macromolecules.
2018 Dec; 120(Pt A):34-44. doi:
10.1016/j.ijbiomac.2018.08.070. [PMID: 30120971] - Wei Xu, Yucui Lou, Bin Xu, Yingying Li, YongZhao Xiong, Junxiang Jing. Mineralized calcium carbonate/xanthan gum microspheres for lysozyme adsorption.
International journal of biological macromolecules.
2018 Dec; 120(Pt B):2175-2179. doi:
10.1016/j.ijbiomac.2018.09.041. [PMID: 30201565]