Ice-Templated and Cross-Linked Xanthan-Based Hydrogels: Towards Tailor-Made Properties

The use of polysaccharides with good film-forming properties in food packaging systems is a promising area of research. Xanthan gum (XG), an extracellular polysaccharide, has many industrial uses, including as a common food additive (E415). It is an effective thickening agent, emulsifier, and stabil...

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Bibliographic Details

Published in:	Gels
Main Authors:	Irina Elena Raschip, Nicusor Fifere, Maria Marinela Lazar, Gabriela-Elena Hitruc, Maria Valentina Dinu
Format:	Article
Language:	English
Published:	MDPI AG 2023-06-01
Subjects:	xanthan cross-linking ice templating stabilization controlled swelling porosity
Online Access:	https://www.mdpi.com/2310-2861/9/7/528