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Published in 2022 at "Biomacromolecules"
DOI: 10.1021/acs.biomac.2c00494
Abstract: Xanthan gum is a polysaccharide that is widely used as a thickening agent in numerous food, cosmetic, and technical applications. Therefore, the knowledge of the molecular interplay that builds up and stabilizes water-binding networks is…
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Keywords:
secondary structures;
tuning xanthan;
directed random;
xanthan viscosity ... See more keywords