Investigating the impact of sodium alginate and xanthan hydrocolloids on the rheological Doogh properties (Iranian dairy drink) by Samin Rafi Azari, Mohammad Hojjatoleslamy, Zeinab E. Mousavi, Hossein Kiani, Sayed Mohammad Ali Jalali

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Enhancement of concrete performance with xanthan gum: potential of natural biopolymer by Bahiru Bewket Mitikie, Debebe Girma Geleta

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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content by Zhenbin Liu, Xi Chen, Meirong Ruan, Yumei Liao, Zihao Wang, Yucheng Zeng, Hongbo Li, Liangbin Hu, Haizhen Mo

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Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material by Han Le, Ly Vo, Nhi Kieu, Thuy Dang, Dong Lieu

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Microcapsules of ‘jabuticaba’ byproduct: Storage stability and application in gelatin by Leticia M. Rodrigues, Jaqueline G. B. Januário, Suelen S. dos Santos, Rita Bergamasco, Grasiele S. Madrona

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IMPROVING THE QUALITY OF GLUTEN-FREE BREAD MANUFACTURED FROM PROSO MILLET USING HYDROCOLLOIDS by E. K. Hammood, J. M. Nasser

Subjects: “…xanthan gum, glycerol, sensory properties, soaking, proso millet.…”
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Synergistic Antiviral Activity of Xanthan Gum and Camostat Against Influenza Virus Infection by Kyeunghwa Chun, Yujeong Na, Byeongyong Kim, Dongjin Lee, Jongseo Choi, Gwanyoung Kim, Sokho Kim, Min-Soo Kim

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Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins by Zirui Zhao, Shujie Wang, Dayu Li, Yajun Zhou

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Enhancement of buoyant properties of gastroretentive dosage forms through nanosponge-based formulations by Naga Raju Kandukoori, Kethavath Jhansi, Deepika B, Venkat Ratnam Devadasu, Katla Venu Madhav

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Solute Energetics in Aqueous Xanthan Gum Solutions: What Can Be Learned from a Fluorescent Probe? by Mark P. Heitz, Emmanuel M. Nsengiyumva, Paschalis Alexandridis

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New Eye Drop Formulation Based on Desonide and Xanthan Gum in Dry Eye Disease: Nonclinical Studies by Santa Viola, Luca Rosario La Rosa, Giuseppe De Pasquale, Manuela Santonocito, Donato Spina, Ilenia Abbate, Francesco Giuliano, Maria Cristina Curatolo, Maria Grazia Mazzone, Cristina Zappulla

Subjects: “…xanthan gum…”
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Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour by Laidy Quinte, Ingrid Valderrama, Ivan Best

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Study on the rainfall erosion resistance of xanthan gum- guar gum ecological substrates by Juan Wan, Yunlong Jia, Henglin Xiao, Shaoping Huang, Zhonggeng Tang

Subjects: “…xanthan gum…”
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Characterization of drum-dried thickeners for dysphagia-adapted liquid diets by Pattra Wattanapan, Sirada Sungsinchai, Siriporn Tanjor, Suphan Yangyuen, Cherdpong Chiawchanwattana, Sakamon Devahastin, Chalida Niamnuy

Subjects: “…Xanthan gum…”
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Experimental Stabilization of Clay Soils in Cartagena de Indias Colombia: Influence of Porosity/Binder Index by Jair de Jesús Arrieta Baldovino, Ramon Torres Ortega, Yamid E. Nuñez de la Rosa

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AMELIORATION POTATO PLANT PERFORMANCE UNDER DROUGHT CONDITIONS IN IRAQ BY USING TITANIUM DIOXIDE, AND BIODEGRADING, BIODEGRADABLE TREATMENTS by Aseel M.H. H. Al-Khafaji, Kadhim D. H. Al-jubouri, F. Y. Baktash, I. J. Abdul Rasool, Z. J. Al-Mousawi

Subjects: “…biofertilizers; xanthan gum; biopolymer, mannitol; climate change; food security…”
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Optimization of Xanthan Gum and Sorbitol Levels in the Mycophenolate Mofetil Powder for Oral Suspension by Amin Umrani, Homa Faghihi, Zohreh Mohammadi, Parastoo Mirzabeigi, Hamed Montazeri Ghods, Ali Rastegari

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Advanced stabilization of clayey sand using xanthan gum: insights from multiscale evaluation and ultrasonic pulse velocity analysis by Fatemeh Abbasi, Asskar Janalizadeh Choobbasti, Kaveh Roushan

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Exploring the Potential of Green Clay Materials Through Sustainable Modification with Natural Polysaccharides by Olga Kizinievič, Yahor Trambitski, Viktor Kizinievič, Violeta Voišnienė, Inga Daščioraitė

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Morphological synthesis of boehmite nanoparticles utilizing xanthan gum: A nature-based directing agent effect optimization by Bita Movasati, Fatemeh Aminian, Reza Norouzbeigi

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