“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference39 articles.
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2. Modified xanthan – its preparation and viscosity;Bradshaw;Carbohydrate Polymers,1983
3. Evidence for intermolecular binding between xanthan and the glucomannan konjac mannan;Brownsey;Carbohydrate Research,1988
4. Intermolecular binding of xanthan gum and carob gum;Cairns;Nature (London),1986
5. X-ray fibre-diffraction studies of synergistic, binary polysaccharide gels;Cairns;Carbohydrate Research,1987
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