Effect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels
- 6 January 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (1) , 202-209
- https://doi.org/10.1016/j.foodhyd.2007.12.011
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Study of the near-neutral pH-sensitivity of chitosan/gelatin hydrogels by turbidimetry and microcantilever deflectionBiotechnology & Bioengineering, 2006
- Immobilization of Enzymes into a Polyionic Hydrogel: ChitoXanJournal of Bioactive and Compatible Polymers, 2003
- Preparation and properties of polyelectrolyte complex sponges composed of hyaluronic acid and chitosan and their biological behaviorsJournal of Applied Polymer Science, 2003
- Studies on semi-interpenetrating polymer network beads of chitosan-poly(ethylene glycol) for the controlled release of drugsJournal of Applied Polymer Science, 2001
- Xanthan gum: production, recovery, and propertiesBiotechnology Advances, 2000
- Studies on applications of chitin and its derivativesBioprocess and Biosystems Engineering, 1999
- Application of polyelectrolyte complex gel composed of xanthan and chitosan to the immobilization ofCorynebacterium glutamicumJournal of Applied Polymer Science, 1996
- pH-Sensitive Swelling of a Polyelectrolyte Complex Gel Prepared from Xanthan and ChitosanBioscience, Biotechnology, and Biochemistry, 1995
- Method for Analyzing pH-Sensitive Swelling of Amphoteric Hydrogels—Application to a Polyelectrolyte Complex Gel Prepared from Xanthan and Chitosan—Bioscience, Biotechnology, and Biochemistry, 1995
- Investigation of xanthan gum solution behavior under shear flow using rheooptical techniquesMacromolecules, 1993