{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T05:55:09Z","timestamp":1790574909057,"version":"4.1.0"},"reference-count":64,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T00:00:00Z","timestamp":1790467200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T00:00:00Z","timestamp":1790467200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Welan gum (WL) is costly and chemically inert, limiting its applications. Blending with sodium alginate (SA) overcomes this by synergistic interactions that enhance viscosity and rheological properties, forming a promising composite hydrocolloid gel.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The viscoelastic properties for nonlinear behavior under large deformation and the effect of environmental factors on the zero\u2010shear viscosity of the SA\u2013WL mixtures have been investigated. The physical properties of the SA\u2013WL mixtures at different concentrations and ratios were studied systematically by analyzing the effects of the shear rate, strain, frequency, and temperature. The synergistic effect was strongest at 1% total concentration with an SA:WL ratio of 2:8, where the storage modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2032) exceeded the loss modulus (\n                      <jats:italic>G<\/jats:italic>\n                      \u2033), indicating elastic\u2010dominant behavior. The results showed that the zero\u2010shear viscosity of the SA\u2013WL (2:8) mixture reached a maximum of 1464.51\u2009\u00b1\u2009146.332\u2009Pa\u2009s, compared to 0.134\u2009\u00b1\u20090.021 and 870.513\u2009\u00b1 23.514\u2009Pa\u2009s for pure SA and WL, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      A higher content of WL than SA in the blends led to a more compact and elastic composition, shown by higher values of\n                      <jats:italic>G<\/jats:italic>\n                      \u2032 than\n                      <jats:italic>G<\/jats:italic>\n                      \u2033. This synergistic interaction offers promising applications in food products requiring enhanced viscosity, stability, and texture modulation, including sauces, dressings, and dysphagia food. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71101","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T05:01:34Z","timestamp":1790571694000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimizing the rheological and structural synergism of alginate and welan gum as blended biocomposites"],"prefix":"10.1002","author":[{"given":"Jingsong","family":"Zhu","sequence":"first","affiliation":[{"name":"Xinjiang Key Laboratory of Lavender Conservation and Utilization, College of Biological Sciences and Technology Yili Normal University  Yining Xinjiang 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