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Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt

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Ghebremedhin,  Marta
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Schreiber,  Christine
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Zielbauer,  Brigitta
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

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Ghebremedhin, M., Schreiber, C., Zielbauer, B., Dietz, N., & Vilgis, T. A. (2020). Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt. JPhys Materials, 3(3): 034014. doi:10.1088/2515-7639/ab9ac9.


Cite as: https://hdl.handle.net/21.11116/0000-0008-4ACE-E
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