Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt
Shi-Qi Huang, Fan-Bing Meng, Ao-Xin Chen, Song Chen, Ren-Jie Zheng, Yun-Cheng Li · 2026
Read Stabilizing effect of xanthan gum and sodium alginate on the physicochemical properties and gel structure of walnut-based yogurt by Shi-Qi Huang, Fan-Bing Meng, Ao-Xin Chen, Song Chen, Ren-Jie Zheng, Yun-Cheng Li (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13197795.txt.
Description
Shi-Qi Huang and five colleagues fix the watery weakness of walnut-based yogurt with two familiar food gums. Plant yogurts suffer poor gel structure and phase separation. Adding about half a percent of sodium alginate or xanthan gum transformed the walnut yogurt's quality.
Both gums roughly tripled water-holding capacity, raised total phenolic content, and improved hardness and chewiness. Tasters scored the gum versions higher overall. Alginate built a dense internal network, while xanthan especially promoted fermentation. The authors present the low-dose gums as practical stabilizers for a plant yogurt category held back by texture.
Catalog record
| CREATOR | Shi-Qi Huang, Fan-Bing Meng, Ao-Xin Chen, Song Chen, Ren-Jie Zheng, Yun-Cheng Li |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 54 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |