| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601944 | Carbohydrate Polymers | 2013 | 8 Pages |
Abstract
⺠Xanthan-konjac mannan interaction has been studied by DSC and rheometry. ⺠Xanthan-konjac mannan association and gelation only occurs at or below the xanthan coil-helix transition. ⺠The thermal and rheological properties of the gels are influenced by the presence of salt. ⺠The gel temperature and gel strength can be controlled by manipulating the xanthan fine structure.
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Authors
P. Fitzpatrick, J. Meadows, I. Ratcliffe, Peter A. Williams,