ArticleFood chemistry: X2026
Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
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6 authors.
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Abstract
The poor gel property of plant proteins and phase separation restrict plant-based yogurt products. In this study, anionic colloids were evaluated for walnut yogurt production, and sodium alginate (SA) or xanthan gum (XG) greatly improved the overall quality of walnut yogurt. The incorporation of SA or XG at low concentrations (0.5-0.6%) effectively promoted fermentation and significantly increased the total phenolic content in walnut yogurt 1.47 and 1.23 times, respectively, compared to the control group. Concurrently, the water-holding capacity increased approximately 3 times. Both gums also improved the textural and rheological properties of the yogurt, notably increasing the hardness and chewiness. Sensory analysis confirmed that yogurts containing 0.5-0.6% SA or XG received higher overall sensory scores. Notably, SA incorporation could promote the formation of a dense network structure in walnut yogurt, while the XG incorporation could improve for the fermentation process of the yogurts.
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