Effect of xanthan gum on the interfacial and foam properties of an acidic sophorolipid solution: experimental and theoretical studies

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This is a Experimental Study study.

Jingkang Zhong; Yanan Weng; Shixin Xie; Shuang Li; Dinghua Yu

doi:10.1039/d5ra05360a

January 1, 2025RSC AdvancesOpen Access

Effect of xanthan gum on the interfacial and foam properties of an acidic sophorolipid solution: experimental and theoretical studies

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Key Points

Xanthan gum significantly improves the interfacial properties of acidic sophorolipid solutions, enhancing stability and texture.
The study utilizes the independent gradient model based on Hirshfeld partition analysis to explore interactions between components.
Experimental and theoretical studies provide a comprehensive understanding of how xanthan gum influences foam properties.
Findings suggest that incorporating xanthan gum in sophorolipid solutions could improve their applications in various industries.

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Implication

Experimental and theoretical studies show xanthan gum enhances interfacial properties in sophorolipid solutions, indicating potential applications in food science.

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Cite This Study

Zhong et al. (2025) studied this question.

synapsesocial.com/papers/68f0f51d8dd8ea469b1d702f https://doi.org/10.1039/d5ra05360a

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Effect of xanthan gum on the interfacial and foam properties of an acidic sophorolipid solution: experimental and theoretical studies

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

Effect of xanthan gum on the interfacial and foam properties of an acidic sophorolipid solution: experimental and theoretical studies

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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