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Editorial for the Special Issue "Food Hydrocolloids and Hydrogels: Rheology and Texture Analysis". [PDF]
GelsMaklad O, Miller A.
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Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob-Xanthan Hydrogel. [PDF]
GelsVurro F +4 more
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In-depth rheological characterization of genetically modified xanthan-variants [PDF]
Carbohydrate Polymers, 2019 Xanthan is an extensively studied viscosifying agent discovered in 1961. Acetylation and pyruvylation have a major influence on its rheological properties and the effect of these groups on the conformation and rheological properties of xanthan have been ...
Volker Sieber, Jochen Schmid
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Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure [PDF]
Carbohydrate Polymers, 2013 The interaction of native xanthan gum, deacetylated xanthan gum and depyruvated xanthan gum with konjac glucomannan has been studied using DSC and controlled stress rheometry. In the absence of electrolyte the DSC cooling curves for native xanthan and deacetylated xanthan showed a single peak and there was a corresponding sharp increase in the storage ...
Peter A. Williams
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Xanthan–galactomannan interactions as related to xanthan conformations
International Journal of Biological Macromolecules, 1998The influence of xanthan conformation on the physicochemical behaviour of their mixtures with galactomannan from Schizolobium parahybae mannose:galactose ratio (M/G=3), was studied by viscoelastic measurements, differential scanning calorimetry (DSC) and chiroptical (circular dichroism) methods. The results suggested a more effective interaction of the
Bresolin, T. +3 more
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Role of conformation and acetylation of xanthan on xanthan-guar interaction
Carbohydrate Polymers, 1992Abstract The synergistic effect obtained by mixing xanthan and guar solutions were examined by low shear viscosity measurements in relation to the temperature. Native and deacetylated xanthan samples were used in mixtures in which the total polymer concentrations were 1 g/litre and 0·5 g/litre.
Lopes, L. +3 more
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Food Hydrocolloids, 2003
Abstract Xanthan solutions have gel-like properties, including the ability to hold particles in suspension, but the network structure breaks down readily, allowing the solutions to flow freely. These ‘weak gel’ properties are attributed to tenuous association of ordered chains, and are enhanced by cations, particularly Ca2+.
P. Giannouli, E.R. Morris
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Abstract Xanthan solutions have gel-like properties, including the ability to hold particles in suspension, but the network structure breaks down readily, allowing the solutions to flow freely. These ‘weak gel’ properties are attributed to tenuous association of ordered chains, and are enhanced by cations, particularly Ca2+.
P. Giannouli, E.R. Morris
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Multistranded Helix in Xanthan Polysaccharide
Science, 1977The extracellular polysaccharide xanthan is shown by electron microscopy to be an unbranched, probably double-stranded fiber 4 nanometers wide and 2 to 10 micrometers long when native. Denaturation yields a single strand only 2 nanometers wide and 0.3 to 1.8 micrometers long.
G, Holzwarth, E B, Prestridge
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