Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum-Reference-Cited by-同舟云学术

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Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum

Published:2021-03 Issue: Volume:112 Page:106352
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Lei,Xiang Dong,Li Conga,Zhang Weimin,Bai Xinpeng

Funder

Major Science and Technology Program of Hainan Province

Scientific Research Platform Construction of Hainan University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal;Abbaszadeh;Carbohydrate Polymers,2016

2. Some properties of xanthan gum in aqueous solutions: Effect of temperature and pH;Brunchi;Journal of Polymer Research,2016

3. Intrinsic viscosity and conformational parameters of xanthan in aqueous solutions: Salt addition effect;Brunchi;Colloids and Surfaces B: Biointerfaces,2014

4. Insight into dynamics of polyelectrolyte chains in salt-free solutions by laser light scattering and analytical ultracentrifugation;Cao;Polymer,2014

5. Identification of molecular driving forces involved in the gelation of konjac glucomannan: Effect of degree of deacetylation on hydrophobic association;Chen;Carbohydrate Polymers,2011

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