Guar gum: processing, properties and food applications—A Review

By Deepak Mudgil, S. Barak, B. S. Khatkar. Journal of food science and technology, 2014

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Arbuscular Mycorrhizal Fungi and Plant Growth-Promoting Rhizobacteria Enhance Soil Key Enzymes, Plant Growth, Seed Yield, and Qualitative Attributes of Guar (2021, background): “This gum powder is also useful in managing various diseases such as diabetes, strong discharges, cardiovascular disease, and carcinoma [5].”
Mechanical properties of biopolymer-stabilised soil-based construction materials (2017, methodology): “Commercially available guar gum and xanthan gum were chosen as biopolymer stabilisers in this study due to their availability and good stability properties with respect to temperature and pH variations (Mudgil et al., 2011).”
Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective (2020, background): “about the use of certain binding agents and gums in plant-based substitutes, research has shown methylcellulose and guar gum to have similar cholesterol and glucose-lowering effects as other dietary fibers (Mudgil et al., 2014; Kuczora, 2015; Bohrer, 2019).”