Cryogelation of xanthan

By P. Giannouli, E. Morris. 2003

147 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fa3df12d62f75676459c877aa13302e4a43bd7b2

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1. Jody W. Deming
2. C. Krembs

Citations in the corpus

• The Role of Exopolymers in Microbial Adaptation to Sea Ice (2008, background): “Xanthan gum, one of the best-studied exopolysaccharides, undergoes co-operative conformational transitions when temperature is decreased or salt is added; furthermore, much stronger and more cohesive networks are formed when solutions of xanthan gum are frozen and thawed repetitively ( Giannouli and”