Xanthan
Part 5. Polysaccharides
Dr. Karin Born,
Dr. Virginie Langendorff,
Dr. Patrick Boulenguer,
Dr. Karin Born
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorDr. Virginie Langendorff
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorDr. Patrick Boulenguer
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorDr. Karin Born,
Dr. Virginie Langendorff,
Dr. Patrick Boulenguer,
Dr. Karin Born
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorDr. Virginie Langendorff
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorDr. Patrick Boulenguer
- [email protected]
- +33-2-33-713433 | Fax: +33-2-33-713492
DEGUSSA Texturant Systems France SAS, Research Center, Baupte, France, F-50500
Search for more papers by this authorAbstract
- Introduction
- Historical Outline
- Structure
- Chemical Structure
- Superstructure/Secondary Structure
- Occurrence
- Physiological Function
- Analysis and Detection
- Chemical Characterization
- Sugar Composition
- Pyruvic Acid Determination
- Acetate Determination
- Physical Characterization
- Molecular Weight
- Secondary Structure
- Rheology
- Chemical Characterization
- Biosynthesis
- Degradation
- Biotechnological Production
- General Description of the Process
- Process Improvement
- General Improvement
- Oxygen Supply
- Nutrients
- Modeling the Fermentation Process
- Post-fermentation Treatment
- Properties
- Viscosity
- Flow Behavior
- Weak Network Formation
- Gelation
- Interaction of Xanthan with Other Macromolecules
- Applications
- Food Applications
- Non-food Applications
- Relevant Patents
- Current Problems and Limitations
- Outlook and Perspectives
- Acknowledgements
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