Gelation of gellan – A review

Ablett, 1991, Water in foods, Chemistry in Britain, 27, 1024 Ablett, 1978, Nuclear magnetic resonance investigations of polysaccharide films, sols, and gels: I. Agarose, Journal of Colloid and Interface Science, 67, 355, 10.1016/0021-9797(78)90020-6 Al-Marhoobi, 2005, Further evidence of the changing nature of biopolymer networks in the presence of sugar, Carbohydrate Research, 340, 771, 10.1016/j.carres.2004.12.018 Alhaique, 1996, Gellan in sustained release formulations: preparation of gel capsules and release studies, Biomaterials, 17, 1981, 10.1016/0142-9612(96)00017-8 Amici, 2000, Interpenetrating network formation in gellan–agarose gel composites, Biomacromolecules, 1, 721, 10.1021/bm000057d Annaka, 1999, Multinuclear NMR study on the sol–gel transition of gellan gum, Progress in Colloid and Polymer Science, 114, 25, 10.1007/3-540-48349-7_4 Arnott, 1974, ι-Carrageenan: molecular structure and packing of polysaccharide double helices in oriented fibres of divalent cation salts, Journal of Molecular Biology, 90, 253, 10.1016/0022-2836(74)90371-4 Baines, 1989, Suppression of perceived flavour and taste by food hydrocolloids, 184 Baird, 1992, Gellan gum: effect of composition on gel properties, 6, 479 Bayarri, 2002, Influence of low sucrose concentrations on the compression resistance of gellan gum gels, Food Hydrocolloids, 16, 593, 10.1016/S0268-005X(02)00021-8 Bayarri, 2007, Influence of texture on the temporal perception of sweetness of gelled systems, Food Research International, 40, 900, 10.1016/j.foodres.2007.03.003 Bohdanecký, 1982 Borgström, 1998, Liquid crystallinity versus gelation of κ-carrageenan in mixed salts: effects of molecular weight, salt composition, and ionic strength, Langmuir, 14, 4935, 10.1021/la9802116 Brownsey, 1984, Some observations (or problems) on the characterisation of gellan gum solutions, International Journal of Biological Macromolecules, 6, 211, 10.1016/0141-8130(84)90033-3 Caggioni, 2007, Rheology and microrheology of a microstructured fluid: the gellan gum case, Journal of Rheology, 51, 851, 10.1122/1.2751385 Chambon, 1985, Stopping of crosslinking reaction in a PDMS polymer at the gel point, Polymer Bulletin, 13, 499, 10.1007/BF00263470 Chandrasekaran, 1988, The crystal structure of gellan, Carbohydrate Research, 175, 1, 10.1016/0008-6215(88)80151-4 Chandrasekaran, 1988, Cation interactions in gellan: an X-ray study of the potassium salt, Carbohydrate Research, 181, 23, 10.1016/0008-6215(88)84020-5 Chandrasekaran, 1992, Roles of potassium ions, acetyl and l-glyceryl groups in native gellan double helix: an X-ray study, Carbohydrate Research, 224, 1, 10.1016/0008-6215(92)84088-A Chandrasekaran, 1990, The influence of calcium ions, acetate and l-glycerate groups on the gellan double-helix, Carbohydrate Polymers, 12, 431, 10.1016/0144-8617(90)90092-7 Chilvers, 1987, Coacervation of gelatin–gellan gum mixtures and their use in microencapsulation, Carbohydrate Polymers, 7, 111, 10.1016/0144-8617(87)90053-1 Clark, 1999, Interpenetrating network formation in gellan–maltodextrin gel composites, Macromolecules, 32, 7897, 10.1021/ma990705p Clark, 1985, The concentration dependence of biopolymer gel modulus, British Polymer Journal, 17, 164, 10.1002/pi.4980170214 Cox, 1958, Correlation of dynamic and steady-flow viscosities, Journal of Polymer Science, 28, 619, 10.1002/pol.1958.1202811812 Crescenzi, 1987, The influence of side-chains on the dilute-solution properties of three structurally related bacterial anionic polysaccharides, Carbohydrate Research, 160, 283, 10.1016/0008-6215(87)80318-X Dai, 2008, Concentration dependence of critical exponents for gelation in gellan gum aqueous solutions upon cooling, European Polymer Journal, 44, 4012, 10.1016/j.eurpolymj.2008.09.032 Davies, 2010, Dynamics of water in agar gels, International Journal of Food Science and Technology, 42, 2502, 10.1111/j.1365-2621.2010.02448.x Dentini, 1988, Solution properties of exocellular microbial polysaccharides. 3. Light scattering from gellan and from the exocellular polysaccharide of Rhizobium trifolii (strain TA-1) in the ordered state, Macromolecules, 21, 3312, 10.1021/ma00189a028 Durand, 1987, Frequency dependence of viscoelastic properties of branched polymers near gelation threshold, Europhysics Letters, 3, 297, 10.1209/0295-5075/3/3/008 Evageliou, 2000, Effect of sucrose, glucose and fructose on gelation of oxidised starch, Carbohydrate Polymers, 42, 261, 10.1016/S0144-8617(99)00158-7 Fang, 2004, Rheology of schizophyllan solutions in isotropic and anisotropic phase regions, Journal of Rheology, 48, 1147, 10.1122/1.1781170 Flory, 1953 Foegeding, 1995, Factors that determine the fracture properties and microstructure of globular protein gels, Food Hydrocolloids, 9, 237, 10.1016/S0268-005X(09)80254-3 Garcia, 2011, Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels, Biochemical Engineering Journal, 55, 73, 10.1016/j.bej.2011.02.017 Gibson, 1997, Gellan gum, 119 Gothard, M. G. E. (1994). Functional properties of gellan gum. PhD thesis, Cranfield University, Silsoe College, Silsoe, Bedford, UK. Graessley, 1974, The entanglement concept in polymer rheology, Advances in Polymer Science, 16, 1, 10.1007/BFb0031037 Grant, 1973, Biological interactions between polysaccharides and divalent cations: the egg-box model, FEBS Letters, 32, 195, 10.1016/0014-5793(73)80770-7 Grasdalen, 1987, Gelation of gellan gum, Carbohydrate Polymers, 7, 371, 10.1016/0144-8617(87)90004-X Gunning, 1996, Investigation of gellan networks and gels by atomic force microscopy, Macromolecules, 29, 6791, 10.1021/ma960700h Gunning, 1997, Correction to paper in preceding reference, Macromolecules, 30, 163, 10.1021/ma952024+ Gunning, 1990, Light scattering studies of tetramethyl ammonium gellan, International Journal of Biological Macromolecules, 12, 338, 10.1016/0141-8130(90)90039-D Haque, 1993, Xanthan-like “weak gel” rheology from dispersions of ispaghula seed husk, Carbohydrate Polymers, 22, 223, 10.1016/0144-8617(93)90124-M Harris, 1985, Gelrite as an agar substitute for cultivation of mesophilic Methanobacterium and Methanobrevibacter species, Applied Environmental Microbiology, 50, 1107, 10.1128/AEM.50.4.1107-1109.1985 Harris, P., & Pointer, S. J. (1986). Edible gums. UK Patent GB 2,128,871B. Hatakeyama, 1996, Changes in freezing bound water in water–gellan systems with structure formation, Carbohydrate Polymers, 30, 155, 10.1016/S0144-8617(96)00103-8 Haug, 1964 Haward, 1997 Hossain, 1997, Dynamic viscoelasticity of iota-carrageenan gelling system near sol–gel transition, Nihon Reoroji Gakkaishi, 25, 135, 10.1678/rheology1973.25.3_135 Hossain, 2009, Chain release behaviour of gellan gels, Progress in Colloid and Polymer Science, 136, 177 Huang, 2004, Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis, Carbohydrate Polymers, 56, 27, 10.1016/j.carbpol.2003.11.014 Ikeda, 2004, Atomic force microscopy studies on cation-induced network formation of gellan, Food Hydrocolloids, 18, 727, 10.1016/j.foodhyd.2003.11.009 Inatomi, 1992, Isotropic-liquid crystal phase equilibrium in semiflexible polymer solutions. Effects of molecular weight and ionic strength in polyelectrolyte solutions, Macromolecules, 25, 5013, 10.1021/ma00045a030 Jansson, 1983, Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseudomonas elodea, Carbohydrate Research, 124, 135, 10.1016/0008-6215(83)88361-X Jay, 1998, Analysis of structure and function of gellans with different substitution patterns, Carbohydrate Polymers, 35, 179, 10.1016/S0144-8617(97)00241-5 Kang, 1981, Agar-like polysaccharide produced by a Pseudomonas species: production and basic properties, Applied Environmental Microbiology, 4, 1086 Kasapis, 2006, The morphology of the gellan network in a high-sugar environment, Food Hydrocolloids, 20, 132, 10.1016/j.foodhyd.2005.03.004 Kasapis, 2002, Tangible evidence of the transformation from enthalpic to entropic gellan networks at high levels of co-solute, Carbohydrate Polymers, 50, 259, 10.1016/S0144-8617(02)00038-3 Kasapis, 1999, Structural aspect and phase behaviour in deacylated and high acyl gellan systems, Carbohydrate Polymers, 38, 145, 10.1016/S0144-8617(98)00116-7 Katchalsky, 1971, Polyelectrolytes, Pure and Applied Chemistry, 26, 327, 10.1351/pac197126030327 Katsuta, 1992, Effects of saccharides on stabilities of rice starch gels, Food Hydrocolloids, 6, 387, 10.1016/S0268-005X(09)80006-4 Kavanagh, 1998, Rheological characterisation of polymer gels, Progress in Polymer Science, 23, 533, 10.1016/S0079-6700(97)00047-6 Kawai, 2008, Model study for large deformation of physical polymeric gels, Journal of Chemical Physics, 128, 134903, 10.1063/1.2894845 Kiani, 2010, Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink, Food Hydrocolloids, 24, 744, 10.1016/j.foodhyd.2010.03.016 Kubo, 2003, Oral sustained delivery of paracetamol from in situ-gelling gellan and sodium alginate formulations, International Journal of Pharmaceutics, 258, 55, 10.1016/S0378-5173(03)00163-7 Kuo, 1986, Identification and location of l-glycerate, an unusual acyl substituent in gellan gum, Carbohydrate Research, 156, 173, 10.1016/S0008-6215(00)90109-5 Lee, 2002, Rheology of concentrated isotropic and anisotropic xanthan solutions. 1. A rodlike low molecular weight sample, Macromolecules, 35, 2212, 10.1021/ma011526m Lin, 1984, Gelrite as a gelling agent for the growth of thermophilic microorganisms, Applied Environmental Microbiology, 47, 427, 10.1128/AEM.47.2.427-429.1984 Lopes da Silva, 1996, Effect of galactomannans on the viscoelastic behaviour of pectin/calcium networks, Polymer Gels and Networks, 4, 65, 10.1016/0966-7822(95)00018-6 Manning, C.E. (1992). Formation and melting of gellan polysaccharide gels. PhD thesis, Cranfield Institute of Technology, Silsoe College, Silsoe, Bedford, UK. Manning, 1969, Limiting laws and counterion condensation in polyelectrolyte solutions I. Colligative properties, Journal of Chemical Physics, 51, 924, 10.1063/1.1672157 Manning, 1969, Limiting laws and counterion condensation in polyelectrolyte solutions II. Self-diffusion of the small ions, Journal of Chemical Physics, 51, 934, 10.1063/1.1672158 Maret, 1981, Cholesteric order in aqueous solutions of the polysaccharide xanthan, Polymer Bulletin, 4, 291, 10.1007/BF00255106 Martin, 1989, Viscoelasticity near the sol–gel transition, Physical Review A, 39, 1325, 10.1103/PhysRevA.39.1325 Mashimo, 1996, Water structure in gellan gum–water system, Carbohydrate Polymers, 30, 141, 10.1016/S0144-8617(96)00083-5 Matsukawa, 1999, Hydrogen-bonding behaviour of gellan in solution during structural change observed by 1H NMR and circular dichroism methods, Progress in Colloid and Polymer Science, 114, 15, 10.1007/3-540-48349-7_3 Matsukawa, 2007, Gelation mechanism and network structure of mixed solution of low- and high-acyl gellan studied by dynamic viscoelasticity, CD and NMR measurements, Food Hydrocolloids, 21, 1355, 10.1016/j.foodhyd.2006.10.013 Mazen, 1999, Conformational transition of native and modified gellan, International Journal of Biological Macromolecules, 26, 109, 10.1016/S0141-8130(99)00070-7 Milas, 1983, Properties of the concentrated xanthan gum solutions, Polymer Bulletin, 4, 271 Milas, 1996, The gellan sol–gel transition, Carbohydrate Polymers, 30, 177, 10.1016/S0144-8617(96)00090-2 Milas, 1990, On the physicochemical properties of gellan gum, Biopolymers, 30, 451, 10.1002/bip.360300322 Miyoshi, 1999, Rheological and thermal properties near the sol–gel transition of gellan gum aqueous solutions, Progress in Colloid and Polymer Science, 114, 68, 10.1007/3-540-48349-7_11 Miyoshi, 1999, Effect of sugar on the sol–gel transition in gellan gum aqueous solutions, Progress in Colloid and Polymer Science, 114, 83, 10.1007/3-540-48349-7_12 Miyoshi, 1994, Gel–sol transition in gellan gum solutions. 1. Rheological studies on the effects of salts, Food Hydrocolloids, 8, 505, 10.1016/S0268-005X(09)80062-3 Miyoshi, 1994, Gel–sol transition in gellan gum solutions. 2. DSC studies on the effects of salts, Food Hydrocolloids, 8, 529, 10.1016/S0268-005X(09)80063-5 Miyoshi, 1995, Effects of salts on the gel–sol transition of gellan gum by differential scanning calorimetry and thermal scanning rheology, Thermochimica Acta, 267, 269, 10.1016/0040-6031(95)02485-9 Miyoshi, 1996, Rheological and thermal studies of gel–sol transition in gellan gum aqueous solutions, Carbohydrate Polymers, 30, 109, 10.1016/S0144-8617(96)00093-8 Miyoshi, 1998, Effects of glucose, mannose and konjac glucomannan on the gel–sol transition in gellan gum aqueous solutions by rheology and DSC, Polymer Gels and Networks, 6, 273, 10.1016/S0966-7822(98)00019-7 Miyoshi, 1996, Effects of sodium chloride and calcium chloride on the interaction between gellan gum and konjac glucomannan, Journal of Agricultural and Food Chemistry, 44, 2486, 10.1021/jf950600v Miyoshi, 1997, Rheological and DSC studies of mixtures of gellan gum and konjac glucomannan, Macromolecular Symposia, 120, 271, 10.1002/masy.19971200127 Mo, 2000, Rheological evidence of the gelation behaviour of hyaluronan–gellan mixtures, Biorheology, 37, 401 Moritaka, 1991, Effect of monovalent and divalent cations on the rheological properties of gellan gels, Food Hydrocolloids, 4, 495, 10.1016/S0268-005X(09)80200-2 Moritaka, 1995, Effects of pH, potassium chloride, and sodium chloride on the thermal and rheological properties of gellan gum gels, Journal of Agricultural and Food Chemistry, 43, 1685, 10.1021/jf00054a050 Morris, 1985, Rheology of hydrocolloids, 2, 57 Morris, 1990, Mixed polymer gels, 291 Morris, 1991, Pourable gels: polysaccharides that stabilise emulsions and dispersions by physical trapping, International Food Ingredients Morris, 1994, Rheological and organoleptic properties of food hydrocolloids, 201 Morris, 1995, Polysaccharide rheology and in-mouth perception, 517 Morris, 1995, Polysaccharide synergism – more questions than answers?, 247 Morris, 1996, Conformational and rheological transitions of welan, rhamsan and acylated gellan, Carbohydrate Polymers, 30, 165, 10.1016/S0144-8617(96)00059-8 Morris, 1982, Conformations and interactions of pectins I. Polymorphism between gel and solid states of calcium polygalacturonate, Journal of Molecular Biology, 155, 507, 10.1016/0022-2836(82)90484-3 Morris, 1978, Chiroptical and stoichiometric evidence of a specific primary dimerisation process in alginate gelation, Carbohydrate Research, 66, 145, 10.1016/S0008-6215(00)83247-4 Morris, 1999, Rheology and gelation of deacylated gellan polysaccharide with Na+ as the sole counterion, Progress in Colloid and Polymer Science, 114, 109, 10.1007/3-540-48349-7_16 Morris, 1986, Multicomponent gels, 3, 87 Morris, 1995, Bacterial polysaccharides, 341 Morris, 1995, Physical chemistry of heterogeneous and mixed gels, 376 Morris, 1999, A fibrous model for gellan gels from atomic force microscopy studies, Progress in Colloid and Polymer Science, 114, 102, 10.1007/3-540-48349-7_15 Morrison, 1999, Gelatin alternatives for the food industry, Progress in Colloid and Polymer Science, 114, 127, 10.1007/3-540-48349-7_19 Nakajima, 1996, Observation of gellan gum by scanning tunneling microscopy, Carbohydrate Polymers, 30, 77, 10.1016/S0144-8617(96)00084-7 Nakamura, 1993, Viscoelastic properties of aqueous gellan solutions: the effects of concentration on gelation, Food Hydrocolloids, 7, 435, 10.1016/S0268-005X(09)80239-7 Nakamura, 2001, The influence of compression velocity on strength and structure for gellan gels, Food Hydrocolloids, 15, 247, 10.1016/S0268-005X(01)00021-2 Nickerson, 2004, Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes, Food Hydrocolloids, 18, 783, 10.1016/j.foodhyd.2003.10.006 Nishinari, 1996, Properties of gellan gum, 8, 371 Nishinari, 1985, On the temperature dependence of elasticity of thermoreversible gels, Journal de Physique (France), 46, 793, 10.1051/jphys:01985004605079300 Nishinari, 1998, Gel–sol transition of gellan aqueous solutions by rheology and DSC: effects of salts, 79 Nishinari, 1996, Rheological and DSC studies on the interaction between gellan gum and konjac glucomannan, Carbohydrate Polymers, 30, 193, 10.1016/S0144-8617(96)00092-6 Nishinari, 1994, Rheology and DSC of gellan–agarose mixed gels, 473 Nishinari, 1992, Effect of sugars and polyols on the gel–sol transition of κ-carrageenan gels, Thermochimica Acta, 206, 149, 10.1016/0040-6031(92)85293-5 Nishinari, 1992, The effect of sucrose on the thermoreversible gel–sol transition in agarose and gelatin, Polymer Journal, 24, 871, 10.1295/polymj.24.871 Nishinari, 1996, Characterization and properties of gellan–κ-carrageenan mixed gels, Food Hydrocolloids, 10, 277, 10.1016/S0268-005X(96)80002-6 Nishinari, 1990, κ-Carrageenan gels: effects of sucrose, glucose, urea and guanidine hydrochloride on the rheological and thermal properties, Journal of Agricultural and Food Chemistry, 38, 1188, 10.1021/jf00095a006 Nitta, 2006, The reinforcement of gellan gel network by the immersion into salt solution, International Journal of Biological Macromolecules, 38, 145, 10.1016/j.ijbiomac.2006.02.014 Nitta, 2001, Helix–coil transition in gellan gum gels, Transactions of MRS-J, 26, 621 Nitta, 2003, Synergistic gel formation of xyloglucan/gellan mixture as studied by rheology, DSC and circular dichroism, Biomacromolecules, 4, 1654, 10.1021/bm034103w Nitta, 2005, Gelation and gel properties of polysaccharides gellan gum and tamarind xyloglucan, Journal of Biological Macromoleules, 5, 47 Nitta, 2010, Viscoelasticity and phase separation of aqueous Na-type gellan solution, Biomacromolecules, 11, 187, 10.1021/bm901063k Noda, 2008, Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behaviour in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium, Food Hydrocolloids, 22, 1148, 10.1016/j.foodhyd.2007.06.007 Norton, 2011, Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach, Food Hydrocolloids, 25, 1105, 10.1016/j.foodhyd.2010.10.007 Norton, 1984, Mechanism and dynamics of conformational ordering in xanthan polysaccharide, Journal of Molecular Biology, 175, 371, 10.1016/0022-2836(84)90354-1 Norton, 1999, A molecular model for the formation and properties of fluid gels, International Journal of Biological Macromolecules, 26, 255, 10.1016/S0141-8130(99)00091-4 Nussinovitch, 1996, Gellan and alginate vegetable coatings, Carbohydrate Polymers, 30, 185, 10.1016/S0144-8617(96)00095-1 Ogawa, 1993, Osmotic pressure measurements for gellan gum aqueous solutions, Food Hydrocolloids, 7, 397, 10.1016/S0268-005X(09)80235-X Ogawa, 2002, Conformational transition of gellan gum of sodium, lithium, and potassium types in aqueous solutions, Food Hydrocolloids, 16, 1, 10.1016/S0268-005X(01)00024-8 Ogawa, 2006, Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions, Food Hydrocolloids, 20, 378, 10.1016/j.foodhyd.2005.03.016 Ohtsuka, 1996, The network structure of gellan gum hydrogels based on the structural parameters by the analysis of the restricted diffusion of water, Carbohydrate Polymers, 30, 135, 10.1016/S0144-8617(96)00104-X Okamoto, 1993, Light scattering study of gellan gum, Food Hydrocolloids, 7, 363, 10.1016/S0268-005X(09)80232-4 O'Neill, 1983, Structure of the acidic extracellular gelling polysaccharide produced by Pseudomonas elodea, Carbohydrate Research, 124, 123, 10.1016/0008-6215(83)88360-8 Oomoto, 1999, The latest technologies for the application of gellan gum, Progress in Colloid and Polymer Science, 114, 123, 10.1007/3-540-48349-7_18 Papageorgiou, 1994, Rheology and structure of gellan–alginate co-gels, 6, 345 Papageorgiou, 1994, Glassy-state phenomena in gellan–sucrose–corn syrup mixtures, Carbohydrate Polymers, 25, 101, 10.1016/0144-8617(94)90145-7 Picone, 2011, Influence of pH on formation and properties of gellan gels, Carbohydrate Polymers, 84, 662, 10.1016/j.carbpol.2010.12.045 Picout, 2003, Rheology of biopolymer solutions and gels, The Scientific World, 3, 105, 10.1100/tsw.2003.15 Pollock, 1993, Gellan-related polysaccharides and the genus Sphingomonas, Journal of General Microbiology, 139, 1939, 10.1099/00221287-139-8-1939 Rees, 1982, Shapes and interactions of carbohydrate chains, Vol. 1, 195 Richardson, 1994, Rheological measurement of κ-carrageenan during gelation, Carbohydrate Polymers, 24, 223, 10.1016/0144-8617(94)90134-1 Richardson, 1987, Non-linear viscoelasticity of polysaccharide solutions. 2: xanthan polysaccharide solutions, International Journal of Biological Macromolecules, 9, 257, 10.1016/0141-8130(87)90063-8 Rinaudo, 2009, Polyelectrolyte properties of a plant and animal polysaccharide, Structural Chemistry, 20, 277, 10.1007/s11224-009-9426-z Rinaudo, 2000, Gellan gum, a bacterial gelling polymer, 239 Robinson, 1991, Conformation and physical properties of the bacterial polysaccharides gellan, welan and rhamsan, 22 Robinson, 1988, Sidechain–mainchain interactions in bacterial polysaccharides, 4, 173 Rochas, 1980, Activity coefficients of counterions and conformation in kappa-carrageenan gels, Biopolymers, 19, 1675, 10.1002/bip.1980.360190911 Rochas, 1983, Spectroscopic characterisation and conformation of oligo kappa carrageenans, International Journal of Biological Macromolecules, 5, 111, 10.1016/0141-8130(83)90021-1 Rodriguez-Hernández, 2003, Rheology–structure properties of gellan systems: evidence of network formation at low gellan concentrations, Food Hydrocolloids, 17, 621, 10.1016/S0268-005X(02)00123-6 Rolin, 1993, Pectin, 257 Ross-Murphy, 1984, Rheological methods, 195 Ross-Murphy, S. B. (2008). Lecture course at Department of Polymer Chemistry, Kyoto University, Japan, March 2008. Sanderson, 1990, Gellan gum, 201 Sanderson, 1993, Gellan gum yields new vigor for sweets; US approval allows use of gellan gum for variety of uses, Candy Industry Sanderson, 1988, Gellan gum in combination with other hydrocolloids, 4, 301 Sanderson, 1988, The texture of gellan gum gels, 4, 219 Sanderson, 1984, Gellan gum, a new gelling polysaccharide, 2, 201 Sanderson, 1994, Alginates and gellan gum: complementary gelling agents, 83 Shimazaki, 1993, Viscoelastic properties of gellan gum aqueous solutions, Food Hydrocolloids, 7, 417, 10.1016/S0268-005X(09)80237-3 Shimizu, 2012, Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR, Food Hydrocolloids, 26, 28, 10.1016/j.foodhyd.2011.04.001 Shimomura, 1986, Roles of gelling agents in plant tissue culture, Plant Tissue Culture, 3, 38, 10.5511/plantbiotechnology1984.3.38 Sime, 1990, Alginates, 53 Smidsrød, 1971, Estimation of the relative stiffness of the molecular chain in polyelectrolytes from measurements of viscosity at different ionic strengths, Biopolymers, 10, 1213, 10.1002/bip.360100711 Sworn, 2009, Gellan gum, 204 Sworn, 1998, Effect of conformation and molecular weight of cosolutes on the mechanical properties of gellan gum gels, Food Hydrocolloids, 12, 283, 10.1016/S0268-005X(98)00016-2 Sworn, 1999, Molecular origin of the rheology of high-sugar gellan systems, Progress in Colloid and Polymer Science, 114, 116, 10.1007/3-540-48349-7_17 Sworn, 1995, Gellan gum fluid gels, Food Hydrocolloids, 9, 265, 10.1016/S0268-005X(09)80257-9 Takahashi, 2004, Solution properties of gellan gum: change in chain stiffness between single- and double-stranded chains, Biomacromolecules, 5, 516, 10.1021/bm034371u Tanaka, 2007, Unassociated molecular chains in physically crosslinked gellan gels, Polymer Journal, 39, 397, 10.1295/polymj.PJ2006149 Tanaka, 1993, Ultrasonic velocities in aqueous gellan solutions, Food Hydrocolloids, 7, 407, 10.1016/S0268-005X(09)80236-1 Tanaka, 1996, Ultrasonic velocities and circular dichroism in aqueous gellan solutions, Food Hydrocolloids, 10, 133, 10.1016/S0268-005X(96)80026-9 Tang, 2001, Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose, Carbohydrate Polymers, 44, 197, 10.1016/S0144-8617(00)00220-4 Tang, 1996, Compression strength and deformation of gellan gels formed with mono- and divalent cations, Carbohydrate Polymers, 29, 11, 10.1016/0144-8617(95)00124-7 Te Nijenhuis, 1997, Thermoreversible networks: viscoelastic properties and structure of gels, Advances in Polymer Science, 130, 1, 10.1007/BFb0008700 Te Nijenhuis, 1989, Mechanical properties at the gel point of a crystallizing poly (vinyl chloride) solution, Macromolecules, 22, 411, 10.1021/ma00191a074 Tsoga, 2004, Role of cosolutes in gelation of high-methoxy pectin. Part 1 – comparison of sugars and polyols, Food Hydrocolloids, 18, 907, 10.1016/j.foodhyd.2004.03.001 Tsoga, 2004, Role of cosolutes in gelation of high-methoxy pectin. Part 2 – anomalous behaviour of fructose: calorimetric evidence of site-binding, Food Hydrocolloids, 18, 921, 10.1016/j.foodhyd.2004.03.002 Tsutsumi, 1993, ESR studies of Mn(II) binding to gellan and carrageenan gels, Food Hydrocolloids, 7, 427, 10.1016/S0268-005X(09)80238-5 Upstill, 1986, Helical conformations of gellan gum, International Journal of Biological Macromolecules, 8, 275, 10.1016/0141-8130(86)90041-3 Valli, 2010, Gellan gum, 145 Watase, 1982, Effect of alkali metal ions on the viscoelasticity of concentrated kappa-carrageenan and agarose gels, Rheologica Acta, 21, 318, 10.1007/BF01515719 Watase, 1993, Effect of potassium ions on the rheological and thermal properties of gellan gum gels, Food Hydrocolloids, 7, 449, 10.1016/S0268-005X(09)80240-3 Watase, 1988, DSC study on properties of water in concentrated agarose gels, Food Hydrocolloids, 2, 427, 10.1016/S0268-005X(88)80043-2 Whittaker, 1997, Development of composite structures in the gellan polysaccharide/sugar system, Carbohydrate Polymers, 33, 39, 10.1016/S0144-8617(97)00027-1 Winter, 1986, Analysis of linear viscoelasticity of a crosslinking polymer at the gel point, Journal of Rheology, 30, 367, 10.1122/1.549853 Winter, 1997, Rheology of polymers near liquid–solid transitions, Advances in Polymer Science, 134, 165, 10.1007/3-540-68449-2_3 Xu, 2007, Characterisation of konjac glucomannan–gellan gum blend films and their suitability for release of nisin incorporated therein, Carbohydrate Polymers, 70, 192, 10.1016/j.carbpol.2007.03.017 Yin, 2006, A novel liquid crystalline phase in dilute aqueous solutions of methyl cellulose, Macromolecular Rapid Communications, 27, 971, 10.1002/marc.200600099 Yoshida, 1993, Structural change of gellan hydrogel induced by annealing, Food Hydrocolloids, 7, 387, 10.1016/S0268-005X(09)80234-8 Yuguchi, 1993, Structural characteristics of gellan in aqueous solution, Food Hydrocolloids, 7, 373, 10.1016/S0268-005X(09)80233-6 Yuguchi, 1996, Small angle X-ray characterization of gellan gum containing a high content of sodium in aqueous solution, Carbohydrate Polymers, 30, 83, 10.1016/S0144-8617(96)00106-3 Yuguchi, 1999, Progress in Colloid and Polymer Science, 114, 41, 10.1007/3-540-48349-7_7