Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean Gum.

Molecules · 2026 · PMC13209923 · PMID 42197150

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a decreasing trendno p-value reported

In contrast, molecular weights of the enzymatically treated, pyruvate-removed, and acetyl-removed groups showed a decreasing trend.

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showed a trendno p-value reported

The gel hardness showed a trend of initially decreasing and then increasing.

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an overall trendno p-value reported

The ZP values of XG-HP and XG-MP were slightly higher than those of the enzymatic hydrolysis group, whereas that of XG-LP was lower, showing an overall trend of initially increasing and then decreasing.

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