List of Articles Xanthan

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  1 - Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara
  M. Keshavarzipour H. Abbasi M. Fazel
• Open Access Article
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  2 - Influence of Some Hydrocolloids on Textural Properties of UF Cheese
  Sh Zomorodi E. Azarpazhooh H. Behmadi
• Open Access Article
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  3 - The Effect of Gum Based Edible Coating on the Infrared Drying Performance of Apricot Slices
  M. Satorabi F. Salehi M. Rasouli
• Open Access Article
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  4 - The Effect of Xanthan Gum and Temperature on Foam Stability of Milk-Based Espresso Coffees
  M. Khezri Sh. Shahriari L. Shahsavani
• Open Access Article
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  5 - The Effects of Adding Xanthan and Carboxy Methyl Cellulose on Cooking and Sensory Characteristics of Soya Burger
  A. Basati S. E. Hosseini
• Open Access Article
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  6 - The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
  M. Mohammadian F. Alavi
• Open Access Article
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  7 - Comparison of xanthan biopolymer production in mutant strains of Xanthomonas citri sub sp. citri by using cheese whey
  Roya Moravej Mehrdad Azin Seyed Mehdi Alavi
  10.30495/jmw.2021.690457
• Open Access Article
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  8 - Isolation and identification Xanthomonas strain from leaves of lemon trees and evaluation of production of Xanthan gum
  Saba Amiri Kojuri Zoheir Heshmatipour Esmaeil Ghorbanalinejad
• Open Access Article
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  9 - Application of Response Surface Methodology for Xanthan Gum and Biomass Production Using Xan-thomonas campestris
  Hadi Hashemi Gahruie Marzieh Moosavi-Nasab Esmaeil Ziaee
  10.22034/jchr.2015.544105
• Open Access Article
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  10 - Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties
  Mohammad Noshad Mohammad Hojjati Mina Hassanzadeh Reza Zadeh-dabbagh Marjan HosseinKhani
  10.22034/jchr.2020.1908257.1169
• Open Access Article
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  11 - Enhanced Xanthan Gum Production Using Molasses as a Carbon Source in Xanthomonas campestris Fermentation
  Ali Asadi Mohammad kazem Momeni
• Open Access Article
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  12 - Enhanced Xanthan Gum Production Using Molasses as a Carbon Source in Xanthomonas campestris Fermentation
  Ali Asadi Mohammad kazem Momeni