ReviewFood science and biotechnology2024
Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review.
Review in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed.
- Production and Characterization of Xanthan Gum from Low-Quality Dates of Different Cultivars as a Fermentation Substrate.Polymers · 2026Article
- Engineering Furcellaran/Xanthan Gum/Beeswax Composite Films Containing Spirulina via High-Shear Homogenisation: Structural and Physicochemical Properties.Materials (Basel, Switzerland) · 2026Article
- Distinct Temporal Mouthfeel in Dairy and Plant-Based Milk Is Related to Their Rheological and Tribological Spectra.Journal of texture studies · 2026Article
- Polymer-Based and Biomaterial Encapsulation of Probiotics for Improved Viability.Probiotics and antimicrobial proteins · 2026Review
- Cell-only bioprinting of articular cartilage progenitor cells within a physically constraining support bath to engineer structurally organized grafts.Bioactive materials · 2026Article
- Comprehensive Genomics and Functional Validation Reveal Evolutionary Insights into Xanthan Gum Biosynthesis and Pathogenesis ofJournal of agricultural and food chemistry · 2026Article
- Enhanced Barley Growth in Petroleum-Contaminated Soil Mediated by Xanthan-like Exopolysaccharide ofMicroorganisms · 2026Article
- Toward Sustainable Xanthan Gum Production: Waste-Derived Substrates, Fermentation Optimization, and Eco-Friendly Extraction Approaches.Foods (Basel, Switzerland) · 2026Review
- More than a Thickener: Xanthan Gum as a Vehicle for the Herbicidal Extract ofPlants (Basel, Switzerland) · 2026Article
- Probiotic-infused activated charcoal/ hydroxyapatite microbeads: a novel strategy to disinfection.PeerJ · 2026Article
- Review
- A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research.Journal of food science · 2025Review
- 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 · 2025Review
- A review on polysaccharide-based jelly: Gell food.Food chemistry: X · 2024Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.