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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Principais autores:	Yusen Wu, Wei Wang, Yonggang Zhang, Yanmin Zhang, Siduo Zhou, Xueqian Dong
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2026-05-01
叢編:	Molecules
主題:	xanthan gum locust bean gum polysaccharide structure gel properties
在線閱讀:	https://www.mdpi.com/1420-3049/31/10/1597
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