Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation-Reference-Cited by-同舟云学术

Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation

Published:2002-03-12 Issue:3 Volume:3 Page:498-504
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Paradossi Gaio¹,Chiessi Ester¹,Barbiroli Alberto¹,Fessas Dimitrios¹

Affiliation:

1. Department of Chemical Sciences and Technologies, University of Rome “Tor Vergata”, via della Ricerca Scientifica, 00133 Rome, Italy, and INFM Section B Unità Roma Tor Vergata and Department of Food and Microbiological Sciences and Technologies, University of Milan, via Celoria 2, 20133 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm010163v

Reference42 articles.

1. Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum

2. Stoichiometry and Conformation of Xanthan in Synergistic Gelation with Locust Bean Gum or Konjac Glucomannan: Evidence for Heterotypic Binding

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