Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean Gum
The synergistic gelation between xanthan gum (XG) and locust bean gum (LBG) is a classic phenomenon widely adopted for quality control of XG functionality; yet the regulatory roles of XG’s side chain groups—particularly glucuronic acid, whose function remains unexplored—have not been systematically...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
MDPI AG
2026-05-01
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| Серія: | Molecules |
| Предмети: | |
| Онлайн доступ: | https://www.mdpi.com/1420-3049/31/10/1597 |
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