Sb. Rossmurphy et al., INFLUENCE OF ACYL SUBSTITUENTS ON THE INTERACTION OF XANTHANS WITH PLANT POLYSACCHARIDES, Food hydrocolloids, 10(1), 1996, pp. 117-122
Small deformation rheology and measurement of critical gelling concent
rations has been carried out to study the interactions between solutio
ns of microbially cultured variant xanthans and chemically modified sa
mples of this polymer, with three plant polysaccharides, guar gum, loc
ust bean gum and konjac mannan. Using these methods we have been able
to assess the influence of the acyl substituents upon the interaction
behaviour.