Cross-linking xanthan and other compounds with glycerol

Author:

Bilanovic Dragoljub,Starosvetsky Jeanna,Armon Robert H.

Funder

Minnesota Space Grant

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference23 articles.

1. “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;Agoub;Carbohydrate Polymers,2007

2. Effect of complexation conditions on xanthan-chitosan polyelectrolyte complex gels;Argin-Soysal;Food Hydrocolloids,2009

3. Optimization of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology;Ben Salah;Food Chemistry,2010

4. Lactic acid and xanthan fermentations on an alternative potato residues media – carbon source costs;Bilanovic;Biomass and Bioenergy,2011

5. Bilanovic, D. D., Malloy, S. H. & Remeta, P. (2010). Solid or semi-solid state fermentation of xanthan on potato or potato waste. U.S. Patent 7,727,747 B2. Assignee: Bemidji State University Foundation.

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