The gelling behavior of gellan in the presence of different sodium salts-Reference-Cited by-同舟云学术

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The gelling behavior of gellan in the presence of different sodium salts

Published:2021-12 Issue: Volume:193 Page:768-777
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Huang Yali,Yang Ning,Zhang Yaqiong,Hou Jingwen,Gao Yadong,Tian Liu,Jin Zhu,Shen Yuanyuan,Guo Shengrong

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference33 articles.

1. Gellan-related polysaccharides and the genus sphingomonas;Pollock;J. Gen. Microbiol.,1993

2. Thermodynamics and structural aspect of the gelling process in the gellan gum/metal salt aqueous solutions;Fukada;J. Therm. Anal. Calorim.,2002

3. Gelation of gellan – a review;Morris;Food Hydrocoll.,2012

4. An insight into the emerging exopolysaccharide gellan gum as a novel polymer;Prajapati;Carbohydr. Polym.,2013

5. A gellan gum derivative as in-situ gelling cationic polymer for nasal drug delivery;Jelkmann;Int. J. Biol. Macromol.,2020

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4. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels;Journal of the Science of Food and Agriculture;2024-01-17

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