Externally triggered color and texture modulation in synergistic soy protein-hydrocolloid stabilized high internal phase Pickering emulsions for 4D food printing.

Construction of magnetically responsive xanthan gum hydrogels for tunable drug delivery.

In-situ extrusion 3D printing with tea polyphenol crosslinking for Hyaluronic acid sodium salt -based composite hydrogel scaffolds.

Development and characterization of a chitosan-xanthan gum-collagen tri-polymer composite with potential application in meniscal tissue engineering.

Enhanced oil recovery by flooding of biodegradable xanthan gum polymer solutions modified with nanoparticles: a microfluidic study

To develop nutrient-rich whole-food gels for individuals with dysphagia, this study constructed a pork–whole soy milk composite gel (PSG) using a hybrid animal–plant protein approach. The effects of xanthan gum, konjac glucomannan, and guar gum at different concentrations (0.5%, 1.0%, and 1.5%) on the gel properties, protein conformation, and microstructure of different PSGs were systematically investigated. The results indicated that polysaccharides interfered with protein cross-linking and disrupted the gel network, leading to reduced gel hardness. Due to their abundant hydrophilic groups, the polysaccharides significantly enhanced the water-holding capacity (p < 0.05), achieving a synergistic outcome of structural softening and functional reinforcement. A comprehensive evaluation identified the PSG with 1.0% xanthan gum as the optimal formulation, which exhibited a 43.2% increase in water-holding capacity and a hardness only 23.5% of the control, complying with both International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5 and Japanese Dysphagia Diet Level III standards. This study elucidates the mechanism by which polysaccharides modulate whole-food protein gels and provides a practical strategy for developing dysphagia-friendly foods that preserve nutritional quality and are suitable for industrial production.

This study investigates Basil Seed Gum (BSG), a naturally derived biopolymer, for chemical enhanced oil recovery (CEOR) under high-temperature/high-salinity conditions. BSG, extracted from Ocimum basilicum L., was benchmarked against partially hydrolyzed polyacrylamide (HPAM), xanthan gum (XGU), and guar gum (GGU) via rheological, Fourier-transform infrared (FTIR), adsorption, and core flooding tests. Rheological results confirmed pronounced shear-thinning behavior, viscosity retention up to 100 °C, and tolerance to 100,000 ppm NaCl, with performance comparable to XGU and superior to HPAM and GGU. Adsorption experiments on sandstone indicated lower maximum adsorption for BSG (~ 0.80 mg/g) compared to HPAM (> 1.40 mg/g), especially at high salinity. Modeling showed the Redlich–Peterson isotherm provided the best fit (R² = 0.9958), indicating mixed adsorption mechanisms. In core flooding, seawater injection recovered 30.2% of OOIP, with water breakthrough at 0.50 PV. Subsequent BSG polymer flooding increased recovery to 58%, and chase brine raised final recovery to 72.1%, achieving an incremental oil recovery of 41.9% over seawater flooding alone. Findings suggest BSG offers a combination of thermal/salinity stability, low rock adsorption, and notable recovery gains, supporting its suitability as a natural polymer alternative in CEOR projects for challenging reservoirs.

In order to address the challenges of soft coal texture, poor permeability, and wellbore instability in tectonic coal reservoirs, a new biodegradable fuzzy-ball drilling fluid combined with a bio-based surfactant and enzyme system was developed. The optimal formula was determined through single-factor experiments and orthogonal optimization: 6% KCl–2% trehalose composite base slurry + 4% carboxymethyl chitosan + 0.4% hydroxypropyl methylcellulose + 0.15% xanthan gum + 0.12% guar gum + 0.3% cocamidopropyl betaine + 0.15% lauryl alcohol + 0.2% triethanolamine, with the degrading agent consisting of 0.2% composite-modified amylase + 0.04% composite-modified cellulase. The performance evaluation results show that the drilling fluid has stable rheological properties in the temperature range of 40~60 °C (yield point-plastic viscosity ratio: 0.8~0.9) and low filtration loss (5.8~6.5 mL); it exhibits excellent inhibition on tectonic coal, the inhibition rate of linear expansion rate is 72.1%, and the 14-mesh rolling recovery rate is 82.5%; at 55 °C, the gel breaking rate reaches 96.9% after 1.5 h, the mud cake removal rate reaches 98.8%, and the permeability recovery rate reaches 84.8%. After applying this drilling fluid, the unconfined compressive strength of tectonic coal increases from 1.2 MPa to 2.8 MPa (an increase of 133.3%), and the triaxial compressive strength increases from 20.1 MPa to 38.5 MPa (an increase of 91.5%); the numerical simulation shows that the radial displacement around the wellbore decreases by 62.1% and the plastic zone area shrinks by 73.2%. This novel biodegradable fuzzy-ball drilling fluid has the characteristics of efficient wellbore stabilization, easy degradation, and low formation damage, providing effective technical support for the green development of coalbed methane in tectonic coal reservoirs.

The paper presents the results of relaxation studies for aqueous solutions of guar gum (GG) and xanthan gum (XG) in diluted, semidilute, and concentrated ranges over a wide temperature range (20–90 °C). Relaxation studies were performed using NMR and DLS methods. Due to variations in the biopolymer–biopolymer interactions, XG chains formed a more complex structure in solution than GG chains did. Consequently, differences in relaxation times were observed in the diluted and semidilute regions. Comparing the autocorrelation functions of XG and GG solutions in the semidilute region revealed differences in their relaxation behaviour.

This study investigated the potential of cricket powder (CP) as a sustainable ingredient to partially replace palm oil in salad dressing while enhancing its functional properties. Formulations containing 0%, 5%, 7.5%, and 10% CP combined with carrageenan, guar gum, and xanthan gum were prepared. Increasing CP levels significantly decreased lightness but enhanced redness and yellowness (p < 0.05). Emulsion stability was significantly affected by hydrocolloid type (p < 0.05), with guar gum showing the highest stability, further improved at higher CP levels. Rheological analysis indicated a typical shear-thinning behavior, with xanthan gum formulations showing the highest viscosity and viscoelasticity. Moreover, CP incorporation significantly increased total phenolic content (TPC) and total flavonoid content (TFC), enhancing antioxidant activity confirmed by DPPH and FRAP assays. E-nose and E-tongue analyses revealed that increasing CP enhanced umami intensity and altered aroma profiles. Overall, replacing part of the palm oil with 5-7.5% CP improved emulsion stability and increased bioactive content, suggesting its potential as a functional and more sustainable alternative to conventional oil-rich formulations. These benefits are primarily associated with reduced palm-oil usage and increased protein and antioxidant components, rather than a fully characterized improvement in fatty-acid composition.

The solubility and rheological properties of high-molecular-weight xanthan gum (XG) are crucial to its functional performance and determine its applications. Ultrasound modifies these properties mainly by altering acoustic propagation in viscous systems, which depends strongly on concentration and frequency mode. In this work, the propagation behavior of three frequency modes (33 kHz mono-frequency, 20-40 kHz dual-frequency, and 20-50-68 kHz triple-frequency) of arc-shaped flat-plate ultrasound was systematically investigated in XG solutions, as well as their effects on solubility and rheological properties. Results showed that multi-frequency ultrasound generated stronger and more uniform acoustic fields, maintaining higher space peak temporal peak acoustic intensity (ISPTP) over a wide concentration range, which was superior to the significant attenuation observed in mono-frequency mode above 10.0 g·L-1. Ultrasonic treatment effectively increased solubility from 62.0 to 63.5% (untreated) to a maximum of 85.6% in the 20-40 kHz group. In terms of rheology, ultrasound reduced viscosity and altered viscoelastic behavior by disrupting the molecular network, with multi-frequency modes showing greater effects at higher concentrations. Surface tension decreased to a minimum of 58.4 mN·m-1 under mono-frequency treatment. Frequency sweep and creep recovery tests indicated enhanced chain mobility and improved structural recovery after ultrasound. Microstructure analysis confirmed fiber fragmentation and the formation of a microporous structure, especially under multi-frequency modes. Overall, the key mechanism lies in the ability of multi-frequency ultrasound to maintain effective acoustic propagation in viscous media, thereby enhancing solubility and modulating rheological behavior.

Microfluidics is considered a revolutionary interdisciplinary technology with substantial interest in various biomedical applications. Many non-Newtonian fluids often used in microfluidics systems are notably influenced by the external active fields, such as acoustic, electric, and magnetic fields, leading to changes in rheological behavior. In this study, a numerical investigation is carried out to explore the rheological behavior of non-Newtonian fluids in a T-shaped microfluidics channel integrated with complex micropillar structures under the influence of acoustic, electric, and magnetic fields. For this purpose, COMSOL Multiphysics with laminar flow, pressure acoustic, electric current, and magnetic field physics is used to examine rheological characteristics of non-Newtonian fluids. Three polymer solutions, such as 2000 ppm xanthan gum (XG), 1000 ppm polyethylene oxide (PEO), and 1500 ppm polyacrylamide (PAM), are used as a non-Newtonian fluids with the Carreau–Yasuda fluid model to characterize the shear-thinning behavior. Moreover, numerical simulations are carried out with different input parameters, such as Reynolds numbers (0.1, 1, 10, and 50), acoustic pressure (5 Mpa, 6.5 Mpa, and 8 Mpa), electric voltage (200 V, 250 V, and 300 V), and magnetic flux (0.5 T, 0.7 T, and 0.9 T). The findings reveal that the incorporation of active fields and micropillar structures noticeably impacts fluid rheology. The acoustic field induces higher shear-thinning behavior, decreasing dynamic viscosity from 0.51 Pa·s to 0.34 Pa·s. Similarly, the electric field induces higher shear rates, reducing dynamic viscosities from 0.63 Pa·s to 0.42 Pa·s, while the magnetic field drops the dynamic viscosity from 0.44 Pa·s to 0.29 Pa·s. Additionally, as the Reynolds number increases, the shear rate also rises in the case of electric and magnetic fields, leading to more chaotic flow, while the acoustic field advances more smooth flow patterns and uniform fluid motion within the microchannel. Moreover, a proposed experimental framework is designed to study non-Newtonian fluid mixing in a T-shaped microfluidics channel under external active fields. Initially, the microchannel was fabricated using a high-resolution SLA printer with clear photopolymer resin material. Post-processing involved analyzing particle distribution, mixing quality, fluid rheology, and particle aggregation. Overall, the findings emphasize the significance of considering the fluid rheology in designing and optimizing microfluidics systems under active fields, especially when dealing with complex fluids with non-Newtonian characteristics.

Electroosmotic flow is commonly used with other electrokinetic phenomena to manipulate aqueous samples in micro/nanofluidic devices. However, most studies of electroosmosis have been focused upon Newtonian fluids, although many chemical and biological samples are complex fluids with shear-thinning and viscoelastic characteristics. These rheological properties have been demonstrated to enhance electroosmotic pumping, mixing, etc., for which a fundamental understanding of electroosmotic velocity is crucial. We develop here a numerical model to understand and predict the experimentally measured electroosmotic velocity of xanthan gum solutions in a rectangular microchannel from our previous paper (J. Bentor et al., Langmuir 2024, 40, 20113-20119). This model couples interfacial electrokinetics with shear-thinning rheology by considering a polymer depletion layer (PDL), which is a Newtonian fluid free of polymer due to the polymer-wall interactions, adjacent to each channel wall and a power-law fluid in the bulk. It predicts with good accuracy the experimental electroosmotic velocity in xanthan gum solutions with varying polymer and buffer concentrations across the tested electric fields. The only fitting parameter is PDL thickness, which decreases with the increasing polymer or buffer concentration but is independent of the electric field magnitude. The PDL to electricdouble-layer thickness ratio is found to play a critical role in understanding the electric field nonlinearity of the electroosmotic velocity.

Gluten-free white bread formulated with rice and soy flour offers a safe alternative for individuals with celiac disease. Since gluten is absent, xanthan gum is added to improve gas retention and dough structure. This study aimed to identify the optimal formulation of gluten-free white bread by evaluating the physical, chemical, and sensory characteristics of various combinations of rice flour, soy flour, and xanthan gum, as well as analyzing the bread microstructure using Scanning Electron Microscopy (SEM). A Completely Randomized Design (CRD) with two factors- rice flour to soy flour ratios (90:10, 80:20, 70:30) and xanthan gum levels (1%, 2%, 3%)- was performed with three replications. Results showed that the best formula is rice flour to soy flour ratios of 80:20 combined with 3% xanthan gum. The bread had 39.26% water content, 1.26% ash, 10.96% fat, 8.22% protein, and 40.30% carbohydrates. Physically, it had a textural strength of 19.85 N, volume expansion of 82.64%, and porosity of 24.00%. Sensory scores (1-5 scale) were 4.24 (color), 3.92 (aroma), 3.96 (taste), and 4.68 (texture). SEM revealed that the gluten-free bread had larger and less uniform pores. These findings highlight formulation potential to enhance gluten-free bread quality and sensory acceptance.

Abstract Traditional soil stabilizers like cement and lime contribute significantly to greenhouse gas emissions, posing risks to environmental sustainability. In response, biopolymers have emerged as promising alternatives due to their renewable nature, biodegradability, and effective binding properties. This study explores the potential of xanthan gum, a natural biopolymer, as an eco-friendly stabilizer for enhancing the strength characteristics of clayey soil. Various xanthan gum concentrations (0.5%, 1%, 1.5%, 2%, and 3%) with respect to dry weight of soil were mixed with clay and subjected to different curing periods (1, 3, 7, 14, and 28 days) to assess their influence on unconfined compressive strength (UCS). Experimental results demonstrate a notable increase in UCS with both higher xanthan gum content and longer curing times. The optimal xanthan gum dosage for maximum strength enhancement was found to be 1.5-2%. The improvement is primarily attributed to hydrogen bonding between xanthan gum molecules and clay particles. Additionally, the failure behavior transitioned from ductile at early curing stages to brittle at longer curing periods, indicating progressive strength gain and structural transformation. These findings suggest that xanthan gum is an effective and sustainable alternative for soil stabilization, offering significant benefits for environmentally conscious geotechnical engineering applications.

Reinforced swallowing and anti-digestive performance of lotus root starch-whey isolate protein gel via weakening effect of xanthan gum.

Anti-freezing and robust Ag-MOFs@PVA/XG hydrogel for flexible sensing and robotic state monitoring.

Walnut oil-based emulsion-templated Oleogels stabilized by whey protein concentrate and xanthan gum as cocoa butter substitutes: Enhancing thermal stability and bloom resistance in chocolate.

Enhancing emulsion stability in pork bone soup: Exploring the synergistic effects of polysaccharides and high-pressure homogenization.

Effects of gum incorporation on the properties of sodium alginate-based composite hydrogel beads for encapsulating lactic acid bacteria.