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.