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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Egile Nagusiak:	Yusen Wu, Wei Wang, Yonggang Zhang, Yanmin Zhang, Siduo Zhou, Xueqian Dong
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2026-05-01
Saila:	Molecules
Gaiak:	xanthan gum locust bean gum polysaccharide structure gel properties
Sarrera elektronikoa:	https://www.mdpi.com/1420-3049/31/10/1597
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