Hydration effects on thermal transitions and molecular mobility in Xanthan gum polysaccharides-Reference-Cited by-同舟云学术

Hydration effects on thermal transitions and molecular mobility in Xanthan gum polysaccharides

Published:2024 Issue:4 Volume:26 Page:3462-3473
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Tegopoulos Sokratis N.¹^ORCID,Papagiannopoulos Aristeidis²^ORCID,Kyritsis Apostolos¹^ORCID

Affiliation:

1. Physics Department, National Technical University of Athens, Iroon Polytechneiou 9, Zografou Campus, Athens, 15780, Greece

2. Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635, Athens, Greece

Abstract

In this work, the xanthan gum (XG) polysaccharide is studied over a wide range of temperatures and water fractions 0 ≤ hw ≤ 0.70 (on a wet basis) by employing differential scanning calorimetry (DSC) and broadband dielectric spectroscopy (BDS).

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2024/CP/D3CP04643E

Reference73 articles.

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