Foods· 2026Q1· Review

Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior

Yong Zhou, Shiyi Chen, Yan Jiang, Afira Nayab et al.

0citations
Q1SCImago
2026year

Short summary

Gellan gum modifications, ranging from covalent changes to composite structuring, alter its properties to improve food texture, stability, and bioactive release.

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Food ScienceAgricultural and Biological Sciences