Food thickening agents are widely used to modify rheological and textural properties as well
as to enhance the quality attributes. Improvement in moisture binding capacity, structural …

A vast number of bacterial extracellular polysaccharides (EPSs) have been reported over
recent decades, and their composition, structure, biosynthesis and functional properties …

Water‐soluble polymers (WSPs) are a versatile group of chemicals used across industries
for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic …

Xanthan gum is a water-soluble exo-polysaccharide. It is produced industrially from carbon
sources by fermentation using the gram-negative bacterium Xanthomonas campestris …

The world continues to rely heavily on petroleum as a primary energy source. However, a
great fraction of the oil-in-place remains inaccessible to traditional recovery means. This …

Microalgae and their metabolites have been an El Dorado since the turn of the 21st century.
Many scientific works and industrial exploitations have thus been set up. These …

Heavy oil accounts for around one-third of total global oil and gas resources. The
progressive depletion of conventional energy reserves has led to an increased emphasis on …

Xanthan gum is an important exopolysaccharide produced by Xanthomonas campestris in
controlled conditions. These conditions must be carefully evaluated in order to obtain an …

Xanthan gum (XG) is a biopolymer obtained in fermentation and used as a rheology control
agent in aqueous systems and in stabilizing emulsions and suspensions. XG, together with …

Employing aerobic fermentation, Gram-negative bacteria belonging to the genus
Xanthomonas produce the high molecular weight natural heteropolysaccharide known as …