Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate
Zhixuan Li, Jiayu Chen, Yi Wu, Zhong-Ying Huang, Shuting Wu, Yun Chen, Jing Gao, Yong Hu, Chao Huang
Topics & Concepts
Xanthan gumHydrolysateChemistryRheologyChromatographyResidue (chemistry)Dynamic mechanical analysisFood scienceMaterials scienceOrganic chemistryComposite materialPolymerHydrolysisPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls