Yong Zhou

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, io...