Gum Mixtures Research Articles

Experimental Investigation of a Modified Enzyme-Induced Carbonate Precipitation Solution for Sand Production Control Applications

Summary Sand production is one of the major problems that can occur in an oil or gas well. Enzyme-induced carbonate precipitation (EICP) methods have recently emerged as possible environment-friendly solutions for enhancing loose sand consolidation and preventing it from being produced with the fluids to the surface. This work explores increasing the consolidated sand strength and its treatment procedure using a modified EICP. The study also examines the characterization of precipitation generated by microorganisms using a computed tomography (CT) scan. To consolidate the sand specimen, nine different solutions were prepared. The solutions were a mixture of urea, urease, CaCl2, MgCl2, and xanthan gum in varying quantities. X-ray diffraction (XRD) analysis was conducted to determine the type of calcium carbonate (or CaCO3) polymorph. The morphology of calcium carbonate precipitation in the sand sample was visualized through scanning electron microscopy (SEM) imaging. The strength of consolidated samples was determined by the scratch test. The baseline EICP solution was exposed to different curing temperatures, namely, 25°C, 70°C, and 90°C. Out of these temperatures, the sample cured at 70°C showed the maximum strength, while the ones cured at 25°C demonstrated the weakest strength. This outcome emphasizes how crucial temperature control is in determining the strength development of the samples. The results highlight the importance of evaluating how varying curing temperatures affect specimen performance as well as emphasizing the need for accurate temperature control during experimental setups. Interestingly, samples made with a combination of CaCl2 and MgCl2 salts exhibited more strength when compared with EICP solutions formulated with only one type of salt. The consolidated sample that was prepared with xanthan gum with a concentration of 3 g/L showed high strength at 70°C. Notably, this technique offers a cost-effective solution compared with other methods developed to address sand production-related failures in production equipment. Furthermore, CT scans prove to be a valuable tool for investigating the characterization of microbially induced precipitation, including calcite, dolomite, and other minerals. This research underscores the professional approach in evaluating the efficacy of xanthan gum and CT scans in the context of EICP applications.

Fish gelatin and gellan gum mixture as edible ink for 3D printing

Fish gelatin and gellan gum mixture as edible ink for 3D printing

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) for 0–30 min. The solubility of treated powders decreased significantly (p < 0.05) as treatment time and pressure levels increased. Thermal analysis showed an increase in denaturation temperature after HHP treatment at 600 MPa. A more crystalline structure was observed in samples treated with 600 MPa for 20 and 30 min. With increasing pressure and time, particle size of the samples increased and the highest particle size was belonged to sample treated at 600 MPa for 30 min (759.66 nm). SEM results exhibited that by applying the pressure, irregularity of shapes and particle size increased while the apparent cracks decreased. FTIR results indicated that HHP treatment changed shift in bond and peak intensity. As reported in the current study, the application of HHP treatment as a green physical technology on protein-polysaccharide mixture could be used to improve interaction of protein and polysaccharide.

Rheological modeling of cellulose gum, xanthan gum, and guar gum mixtures in aqueous solutions

The synergistic effects observed in hydrocolloid mixtures hold significant potential for the discovery of new industrial products and compounds. Through an examination of the rheological behavior of mixtures of cellulose gum, xanthan gum, and guar gum, synergistic viscosity patterns were observed in binary mixtures. Notably, the viscosity of these mixtures exceeded that of the individual components. Binary and ternary systems with high elasticity and minimal temporal variation exhibited low levels of thixotropy and demonstrated stable elastic modulus values across various frequencies. Ternary mixtures containing a high proportion of xanthan gum exhibit enhanced stability in response to temperature fluctuations. This underscores the potential of hydrocolloid mixtures to yield novel functionalities by capitalizing on the distinct rheological behaviors arising from their interactions.

Multivariate evaluation of the printing process on 3D printing of rice protein

The combination of printing parameters appropriately improves the printability of 3D-printed foods. In this regard, the present study aims to evaluate the effect of 3D printing process parameters on protein food generation. Printability of a cylinder 3 cm in diameter and 1 cm in height using a protein mixture of rice water and xanthan gum with a ratio of 30:70:0.5 was evaluated in an extrusion printer with an XYZ system. A ½ fractional factorial design was used with three factors: nozzle diameter (1.2 – 2.2 mm), layer height (1.0 – 2.0 mm), and print speed (20 – 50 mm/s). Each combination of factor levels was performed in triplicate for 12 runs plus three central points. Print time (min), sample weight, change in diameter (%), change in height (%), change in volume (%), mass flow rate (mg/s), appreciation (qualitative variable), and textural and rheology characters were obtained as response variables. The linear effects of the factors and combination factors were evaluated by analysis of variance. Additionally, a principal component analysis was performed to visualize the similarity between the observations and the relationship between the variables. The results showed that the layer height and nozzle diameter affect the printing accuracy concerning surface quality, shape stability, resolution, and layer layout. The nozzle with a diameter of 1.7 mm combined with speeds between 35 and 50 mm/s allowed the effects of overextrusion to be overcome, generating a better flow of the material. Low scores in the printability variable were related to low-speed values (20 mm/s) and a high nozzle diameter (2.2 mm), which generated higher deformations in the printed protein cylinder. Additionally, some printing conditions affected the textural and rheological characteristics, which allowed inferring that the capacity of the protein mass to store and recover energy in compression processes is conditioned by the printing parameters.

INVESTIGATING THE FEASIBILITY OF GUAR GUM-BASED FOAMS FOR INSULATION APPLICATIONS USING REGRESSION ANALYSIS

Guar gum is commonly utilized in the pharmaceutical, cosmetic, and food industries. However, its use as a foam material for insulation purposes in construction fields has not been extensively studied, especially with regards to machine learning. This study aimed to investigate the potential use of foams produced from biopolymers for insulation and to estimate their properties using two different regression analyses. The foams were produced using a simple and quick procedure involving a mixture of guar gum, cellulose, and boric acid in different proportions, and then dried in the oven. The results of the produced foams showed promising features such as low density, low thermal conductivity, and good mechanical properties, which are highly desirable in insulation materials. A regression model was developed to analyze the effects of the components used in the foam formulation and to provide an estimated method for future research. The regression model was able to accurately predict the results, with an R2 value of up to 0.99, allowing for more quantitative data to be obtained with fewer experimental results. Furthermore, it was found that guar gum had the most significant effect on the properties of the foams. Keywords: Foam, guar gum, thermal conductivity, regression, insulation

Optimizing pulsatile release of febuxostat for managing gout flares: a chronotherapeutic approach

BackgroundChronic conditions such as nocturnal asthma, cardiac disorder, diabetes mellitus, joint pain and inflammation, and hypercholesterolemia necessitate a treatment strategy that can be planned in accordance with the disease's biological clock. The early morning spike in blood plasma uric acid was associated with gout. The treatment of these symptoms may not be feasible with immediate release formulations. Modified release formulations allow for controlled and consistent levels of medication in plasma throughout the day, but do not provide additional therapeutic levels when symptoms worsen. A chronotherapeutic system of febuxostat characterized by a time of no release (lag time) followed by a quick and complete release, can be designed to overcome this. The aim of the present study was to design a pulsincap of febuxostat to release the medication as per chronological conditions.ResultsThe study commenced with the optimization of the capsule body coating to maintain its integrity over a 12-h period. Subsequently, polymers for immediate and sustained release tablets were screened, and the prepared tablets were subjected to physicochemical evaluation. For the optimization of the erodible plug, a 32 full factorial design was employed, leading to the creation of nine different polymer combinations. The response curves of HPMC K15M demonstrated a negative impact on swelling index and lag time, while displaying a positive effect on hardness. In contrast, the aloe vera, guar gum mixture exhibited significant effects on swelling index and lag time, but negatively influenced hardness. Diagnostic plots and ANOVA were utilized to confirm the significance and goodness of fit of the model. An optimized formulation was then developed based on the desirability plot. The formulated capsule, consisting of 91.71 mg of HPMC K15M and 101.56 mg of aloe vera, guar gum mixture, exhibited promising properties. Notably, it demonstrated a 70.69% swelling rate, a hardness of 5.78 kg/cm2, and an 8.57-h lag time. The pulsincap successfully met the requirement of immediate release within the first hour, followed by a pulsatile release with a lag time lasting for at least 8–10 h.ConclusionsIn conclusion, the formulation effectively reduces the threat of gout flares and enhances patient compliance due to its night-time dosing convenience.

Effect of adding gelatin on the stability of water in water emulsions formed by mixtures of amylopectin and guar gum

Stable water in water (W/W) emulsions of guar rich droplets dispersed in an amylopectin rich continuous phase (G/A) and the inverse (A/G) can be achieved by adding gelatin and inducing microphase separation of the latter by cooling. In this research, the effect of gelatin on the emulsion stability was further studied by storing the emulsions at 10, 20 and 25 °C. The visual aspect, the microstructure, and the viscosity of the emulsions were investigated at different times during storage at different temperatures and pH. It was found that depending on the conditions, the gelatin phase wetted the interface or formed small discrete microdomains that adsorbed at the interface and dispersed in the bulk phases. The observed differences in morphology and stability are related to the interplay of the rates of aggregation, phase separation of gelatin, which itself depend on the gelatin concentration, temperature and pH. Emulsions could be prepared in this manner that were stable for at least one week and remained visually homogeneous. We believe that this is a promising method to stabilize W/W emulsions as long as the components of the emulsion are incompatible with aggregated gelatin.

Multi-supramolecular and double-network strategy improves rheological properties and oil displacement efficiency of polymers

In enhanced oil recovery (EOR), the application of polymer systems in harsh reservoir conditions is limited. This study conducted a proof-of-concept study of multi-supramolecular interactions and dual-network strategies, motivated by the desire to gain insights into the effectiveness of these higher-order self-assembled polymer flooding. Xanthan gum dual network supramolecular polymer (DN-HXG) system was obtained by multi-supramolecular cross-linking of polyacrylamide and xanthan gum, and compared with hydrophobic polyacrylamide/hydrophobic xanthan gum (HMPAM/MXG) mixture and polyacrylamide/xthan gum (HPAM/XG) mixture. The thickening and temperature and salt tolerance mechanisms of DN-HXG were analyzed by environmental scanning electron microscopy (ESEM), dynamic light scattering (DLS) and fluorescence spectra. The results show that the DN-HXG system has excellent viscoelastic and shear resistance. Due to the presence of multiple supramolecular interactions and rigid xanthan gum molecular chains, DN-HXG can withstand environments of more than 120 ℃ and 50 g/L salinity, which has good applicability in harsh reservoirs. In laboratory oil displacement experiments, DN-HXG shows obvious advantages in low-permeability core, and the recovery rate of DN-HXG is more than 20 % higher than that of conventional polymer. These experiments show that the strategies described can be applied to other synthetic polymers and biopolymers to improve their oil displacement properties.

Edible Coating Formulated by Optimization from Aloe vera, Starch, and Arabic Gum Improved the Conservation of Banana (Musa acuminata) Fruits.

Banana is a very perishable climacteric fruit with consequence of large postharvest losses. The objective of the present study was to improve the postharvest shelf life of bananas. Fruits from the Melong locality were treated with coating solutions formulated with a mixture of Aloe vera, starch, and Arabic gum at different concentrations. These concentrations were obtained using the response surface methodology in order to establish the relationship between independent variables (ripening parameters) and dependent variable (Aloe vera, starch and Arabic gum), which led to the generation of experimental design as well as the prediction of result model. The effects of the coating solutions were evaluated on firmness, percentage of ripening, weight loss, chlorophyll a, chlorophyll b, and total soluble solid contents. The results showed that the combination of Aloe vera, starch, and Arabic gum extended the shelf life of banana by slowing down the chlorophyll degradation, the loss of firmness, the weight loss, and the synthesis of total soluble solids. The coefficients of determination (R2) of the responses were all above 80% indicating that the experimental data fit well with the predicted responses. The interactions that influenced most of the responses were those between Aloe vera-starch and Aloe vera-Arabic gum. The optimum concentrations obtained for the mixture of the final solution were 286.799 ml.l-1 (v/v), 102.589 g.l-1 (m/v), and 1.0888% (m/v) for Aloe vera, starch, and Arabic gum, respectively.

Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature

Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH, and temperature) on the steady and dynamic shear rheological properties of a concentrated ternary gum mixture system (1.0 wt%) containing xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC). Regardless of the media conditions, all gum mixtures exhibited a high shear-thinning behavior with a low flow behavior index (<0.30). NaCl addition resulted in a decrease in the consistency index (K, 32.8–16.1 Pa·sn) and apparent viscosity at 50 s−1 (ηa,50, 1.00–0.75 Pa·s), as well as the elastic modulus (G′) and viscous modulus (G″) due to the charge screening effect. Similar result was observed with an increase in acidity of media. The presence of sucrose also induced the decrease in the ηa,50, K, G′, and G″ values of the ternary gum, but tan δ (G″/G′) decreased, indicative of higher weak gel-like properties. No effect of NaCl or sucrose addition on the temperature dependence of G′ values was observed, whereas pH adjustment was impacted. These results demonstrated that the presence of co-solute, the acidity of media, and temperature influenced the rheological properties of ternary gum, and in particular acid condition gave a great impact.

Synthesizing mechanically robust natural pea protein hydrogels via deep cryogenic treatment: State of the art in bioactive compound delivery system

The current study focused on the production of pea protein-based natural hydrogels without the need for a poly/cross linker, thanks to cryogenic application. Cryogenic process was applied to hydrogels in three different stages. PHB sample was obtained by directly applying this process to the pea protein isolate before gelation step, PHA sample was exposed to cryogenic process after hydrogel formation, and treatment for PHD sample was applied to both the pea protein isolate and after the hydrogel formation. Hydrogels containing non-cryogenic-treated pea protein alone and the mixture of untreated protein and locust bean gum were selected as negative (NC) and positive control (PC), respectively. Shifts in essential and non-essential amino acid profiles of samples were not notable. Losses/shortenings in bonds were observed in FTIR spectra of PHB, PHA, and PHD compared to NC. More porous structures were seen in SEM images of cryogels. Cryogenic process led to the development of water holding capacity (NC: 51.84%, PHA: 76.89%, PHB: 82.76%, PHD: 83.70%) and swelling ratio (NC: 14.62%, PHA: 21.47%, PHB: 22.89%, PHD: 28.38%). Protein leachability was 26.65, 20.04, 19.79, 16.77, and 15.67% for NC, PHB, PHA, PHD, and PC, respectively. More effective findings in terms of textural properties were obtained in PHB and PHD. Hydrogels displayed elasticity behavior rather than viscous property but elasticity levels were not the same. PHB and PHD as bioactive compound delivery systems in sodium phosphate buffer and in vitro gastrointestinal tract were prominent. Ultimately, cryogenic application, a sustainable green technology, is promising in this field.

Facile and eco-friendly fabrication of biocompatible hydrogel containing CuS@Ser NPs with mechanical flexibility and photothermal antibacterial activity to promote infected wound healing

Bacterial infections can significantly impede wound healing and pose a serious threat to the patient’s life. The excessive use of antibiotics to combat bacterial infections has led to the emergence of multi-drug-resistant bacteria. Therefore, there is a pressing need for alternative approaches, such as photothermal therapy (PTT), to address this issue. In this study, for the first time, CuS NPs with photothermal properties were synthesized using sericin as a biological template, named CuS@Ser NPs. This method is simple, green, and does not produce toxic and harmful by-products. These nanoparticles were incorporated into a mixture (XK) of xanthan gum and konjac glucomannan (KGM) to obtain XK/CuS NPs composite hydrogel, which could overcome the limitations of current wound dressings. The composite hydrogel exhibited excellent mechanical flexibility, photothermal response, and biocompatibility. It also demonstrated potent antibacterial properties against both Gram-positive and negative bacteria via antibacterial experiments and accelerated wound healing in animal models. Additionally, it is proved that the hydrogel promoted tissue regeneration by stimulating collagen deposition, angiogenesis, and reducing inflammation. In summary, the XK/CuS NPs composite hydrogel presents a promising alternative for the clinical management of infected wounds, offering a new approach to promote infected wound healing.

Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies

Concentrated soybean protein isolate hydrolysates (SPIH) are widely used as umami condiment. However, the formation of insoluble aggregates during the concentration affects the product quality. Thus, this study investigated the composition and interaction forces of aggregates as well as the composition and taste change of SPIH after aggregate formation. Based on the above findings, several strategies were explored to inhibit aggregate formation without compromising the taste of SPIH. Results suggested that the aggregates were primarily consisted of Tyr (72.98 g/100 g) and were formed through hydrophobic interactions. Additionally, the aggregate content was affected by concentrating conditions like temperature and pH et al. The nutritional value and flavor quality of SPIH decreased after the formation of aggregates. It was found that adding polysaccharide coagulants, especially guar gum, may inhibit aggregates formation during concentration, but also negatively impact the umami taste. Incorporating aldose could address the issue by enhancing the umami taste of SPIH. For example, the addition of a mixture of guar gum and arabinose (1:40) could effectively suppress the formation of aggregates (76.5%) and increase the umami intensity of concentrated SPIH. This paper presents a practical and efficient approach for obtaining high-quality SPIH with outstanding umami taste.

Investigating the Mechanism of Intravascular Bubble Formation in Designed Arrays of Vascularized Systems on a Chip.

Vascular gas embolism is a rare medical condition, resulting from the existence of air or gas in the venous or arterial system. Gas embolism is associated with a wide range of circulatory, cardiovascular, and neurological complications that can lead to sudden and unexplained death. Despite the recent increase in related studies, gas embolism remains under-reported with a poor understanding of its genesis and pathophysiology. In this work, intravascular bubble formation is investigated in an array of biomimetic microscale systems, where the endogenous generation of gas bubbles is induced by variations in the surrounding pressure. Microfluidic devices, based on polydimethylsiloxane, are designed and fabricated as vascularized systems on a chip with one main channel at two different diameters (30 µm, and 40 µm), surrounded by a pressure chamber (200 µm) on each side, at a separation of 50 µm. Two blood-equivalent solutions, at 20% and 46% hematocrit concentrations were prepared from a glycerin and xanthan gum mixture to mimic the physicochemical characteristics of the blood. As the volume of injected air increased, the events related to gas embolism were occurring at shorter timespans with more significant characteristics, i.e., length and number of bubbles. Additionally, correlations were established between the input parameters, i.e., the vascular diameter and equivalent hematocrit concentration, and the output parameters, i.e., the bubble size, velocity, frequency, and nucleation sites.Clinical Relevance- The reported results constitute a reproducible observation and quantification of intravascular bubble formation induced by global pressure variations, where the emergence of bubbles exhibits different patterns depending on biological characteristics related to gender and medical history.

Assessment of Soy Protein Acid Hydrolysate-Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions.

There is a growing need for natural ingredients that could be utilized for the production of food, pharmaceutical, and cosmetic emulsions. Soy protein acid hydrolysate (SPAH) is a plant-based additive used in the food industry mainly as a flavor enhancer. For the purpose of this work, however, it was mixed with a well-known natural polysaccharide, xanthan gum (XG), to produce stable 30% (w/w) sunflower oil-in-water emulsions using a rotor-stator homogenizer. In order to assess the emulsifying properties of the SPAH and its mixtures with XG, the surface tension properties of their water solutions, particle size, creaming stability, and rheological properties of the emulsions were investigated. Since the emulsions prepared using only SPAH, in various concentrations, were not stable, systems containing 5% of SPAH and 0.1, 0.2, 0.3, 0.4, or 0.5% of XG were then studied. The increase in concentration of the macromolecule led to an increase in creaming stability. The emulsions with 5% SPAH and 0.5% XG were stable for at least 14 days. The increase in XG concentration led to a decrease in d4,3, while consistency index and non-Newtonian behavior increased. The systems containing SPAH, in the absence of XG, showed shear-thinning flow behavior, which was changed to thixotropic with the addition of XG. Viscoelastic properties of emulsions containing over 0.2% of XG were confirmed by oscillatory rheological tests, demonstrating the dominance of elastic (G') over viscous (G") modulus.

A bigel based formulation protects lutein better in the gastric environment with controlled release and antioxidant profile than other gel based systems

Gel based formulations offer an opportunity to fortify bioactives in food. However, a comparative evaluation of gel systems is scantly available. Thus, this study intended to evaluate the impact of various gel formulations (hydrogel, oleogel, emulsion gel, bigels of different compositions) on the delivery and antioxidant activity of lutein. Ethyl cellulose (EC,15 %w/w) and guar-xanthan gum mixture (1:1,1.5 %w/w) was used as oleogelator and hydrogelator, respectively. The microscopic evaluation indicated an oil-based continuous-phase for bigel with 75% oleogel. An increase in oleogel content enhanced textural and rheological properties. An increase in hydrogel composition (25%–75%) of bigel improved the lutein release (70.4%–83.2%). The highest release of lutein was recorded for emulsion gel (84.9%) and bigel with 25% oleogel (83.2%). The antioxidant activity was comparatively lower in gastric medium than simulated intestinal fluid. It could be inferred that the gel matrix significantly affected the lutein release, antioxidant profile, physiochemical and mechanical characteristics.

Microencapsulation of Lactobacillus casei in psyllium–gelatin gum enriched with selenium: effects on bacterial survival under gastrointestinal and storage conditions

SummaryThe current study aimed to evaluate the viability of microencapsulated Lactobacillus casei to simulated gastrointestinal digestion and storage after optimisation of the psyllium (PG) and gelatin (GE) gum mixtures (2:1, 1:2, 1:1, 0:1 and 1:0) enriched with selenium (Se). Our results exhibited that the size of spherical particles ranged from 643.9 ± 1.77 to 1151.5 ± 3.38 μm. The ratio of 2PG:1GE showed the highest encapsulation efficiency (89.8% ± 0.77) and selenium entrapment (6.92 ± 0.16 ppm). Fourier‐transform infrared spectroscopy (FTIR) data exposed new spectra in the 2PG:1GE samples. Microencapsulated L. casei with 2PG:1GE were resistant to simulated gastric conditions (pH 1.8, 1 h) and bile solution (pH 7.4, 120 min), and during the storage period at room temperature, leading to significant (p &lt; 0.05) higher survival in comparison with free cells. In short, this study optimised the concentrations of PG and GE to entrap Se and carry L. casei efficiently, providing significant protection during exposure to various aggressive conditions.

Xanthan gum and Tara gum galactomannans have a synergistic effect on gelation properties

Rheology is essential for assessing the applicability of bio-based and renewable polymers because it provides crucial information about their mechanical properties, flow behavior, and processing characteristics. So, gels formed by carbohydrate polymer mixtures have specific rheological properties that can be used in the food industry to improve processes, develop new products, or replace ingredients. The aim of the research was to characterize the interactions and synergy of the aqueous mixture of Xanthan gum (XG) and Tara gum (TG). Commercial TG was previously purified, and aqueous mixtures were prepared using varying concentrations of XG and TG. Rheological properties were determined using a rotational rheometer. An equation was proposed to quantify the degree of solid behavior of the formed gel as a function of its mechanical properties. Pure TG or XG in aqueous solution exhibited pseudoplastic behavior. At a 0.4% w/w concentration, the XG solution displayed a “weak gel” behavior. The concentrations of XG and TG in the aqueous mixture of the gums had a significant effect on the gel strength, presenting a region of maximum value, limited between the concentrations of 0.4–0.5% TG and 0.2–0.3% XG. The greatest strength of the gel was obtained at intermediate concentrations of gum; however, the value of the strain limit displayed a linear increase with TG concentration, confirming the synergistic effect on the solid-like behavior and strength of the gel.

Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach

High-energy processing equipment, like extruders or shear cells, are normally required to create fibrous plant-based meat analogs with textures and mouthfeels designed to mimic those of real meat. Here, we propose a simple low-energy method of creating fibrous structures using a soft matter physics approach, which involves complex coacervation, shearing, and gelation of protein/polysaccharide mixtures. A mixture of potato protein and gellan gum was used to create the chicken analogs. Initially, potato protein (10, 15, or 20 wt%) and gellan gum (3 or 4 wt%) were mixed to produce aqueous solutions under conditions where coacervates should form due to electrostatic attraction between the proteins and polysaccharides. This solution was then sheared to elongate and align the coacervates into fiber-like structures. Finally, the mixtures were heated (90 °C, 30 min) to induce thermal denaturation of the proteins, which stabilized the fibrous structures by gelling the proteins. The textural, rheological, and thermal properties of the chicken analogs were characterized and compared to those of real chicken. The texture and rheology of the chicken analogs became increasingly close to real chicken as the protein content of the plant-based chicken was increased from 10 to 20 wt%. Differential scanning calorimetry showed that the thermal denaturation of the potato proteins in the chicken analogs occurred over a similar temperature range as the myosin proteins in real chicken. Thermogravimetric analysis showed that the chicken analogs containing 20 wt% protein behaved the most similarly to real chicken during heating. Analysis of the appearance and microstructure of the chicken analogs showed they had aligned fibrous structures like those found in real chicken. This study suggests that soft matter physics approaches can be used for the creation of fibrous structures and the development of plant-based meat analogs.