The Physicochemical Properties of TEMPO-Mediated Oxidized Xanthan Gum and Their Contribution to the Stability of Acidified Milk Drinks.

Foods · 2026 · PMC13115019 · PMID 42073251

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a decreasing trendno p-value reported

Moreover, as DS increased, the G′ and G′′ of OXG1-6 showed a decreasing trend, which was similar to the variation law of the apparent viscosity of the sample.

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an overall trendno p-value reported

The zeta potential of OXG was all lower than that of unmodified XG, showing an overall trend of first decreasing and then increasing.

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