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Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly

Zhiyong Niu; Xizhong Liu; Yunying Li; Mengzhou Zhou; Yi Liu; Binjia Zhang; Guohua Zhao; Jia Chen; Dongling Qiao; Fengwei Xie
Food Hydrocolloids · Vol. 170 · pp. 111728 · 2026
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Abstract

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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume170
Pages111728
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111728
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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