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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 12 of 64 in the submission

Article title

Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure

Type

D - Journal article

DOI

10.1016/j.carbpol.2012.10.049

Title of journal

Carbohydrate Polymers

Article number

Volume number

Issue number

First page of article

1018

ISSN of journal

01448617

Year of publication

2013

URL

Number of additional authors

Additional information

Synergistic gels prepared by combination of xanthan gum and konjac glucomannan have been commercialised as products for use as thickeners in the personal care and cosmetics sector, for example ‘Glucovis 50’, ex Chesham Chemicals Ltd, (US Patent 7208480). Materials of this nature are increasingly being used as substitutes for synthetic materials such as carbomers which are essentially derived from petrochemicals. Further exploitation of these biopolymer blends is dependent upon a systematic understanding of the structure-function relationship underpinning their behaviour and this forms the basis of this research.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract