1.A fibrous model for gellan gels from atomic force microscopy studies
2.Differential scanning calorimetry and structural studies of the sol-gel transition of gellan gum in water
3.Effects of sugar on the sol-gel transition in gellan gum aqueous solutions
4.Gelatin alternatives for the food industry
5.Molecular origins of the rheology of high-sugar gellan systems
6.Multinuclear NMR study on the sol-gel transition of gellan gum
7.Phase transitions of gellan-water systems
8.Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions
9.Rheological properties of the gellan water system
10.Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion
11.Structural change of polymer chains of gellan monitored by circular dichroism
12.Temperature dependence of the conformational properties of sodium-type gellan gum in aqueous solutions
13.The latest technologies for the application of gellan gum
14.The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts
15.Gellan Gum Handling/Processing by United States Department of Agriculture (.gov)
16.Gellan Gum For PTC vs Agar
17.GELLAN GUM 87th JECFA - Chemical and Technical Assessment
18.This manual describes the characteristics of the low acyl gellan gum,since it is the one with a more widespread use in the food industry
19.Low acyl gellan gum immobilized Lactobacillus bulgaricus T15 produce D-lactic acid from non-detoxified corn stover hydrolysate
20.21 CFR 172.665 (up to date as of 8/31/2023) Gellan gum.This content is from the eCFR and is authoritative but unofficial.
