Review
Open access
Sep 2026
Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior
Gellan gum (GG) is an anionic microbial polysaccharide widely used in foods because of its efficient gelation, thermal stability, and ion-responsive structuring. However, the contrasting limitations of high- and low-acyl GG, together with their sensitivity to molecular weight, ions, pH, thermal history, and food-matrix...
Yong Zhou, Shi-Yi Chen, Yan Jiang et al.
· Foods · 0 citations