title: Hydration effects on thermal transitions and molecular mobility in Xanthan gum polysaccharides
abstract: In this work, the xanthan gum (XG) polysaccharide is studied over a wide range of temperatures and water fractions 0 ≤ <i>h</i><sub>w</sub> ≤ 0.70 (on a wet basis) by employing differential scanning calorimetry (DSC) and broadband dielectric spectroscopy (BDS). The investigation reveals that the critical water fraction for ice formation is about 0.35. Glass transition temperature (<i>T</i><sub>g</sub>) was determined through calorimetry experiments for all the samples studied. Water acts as a st
journal: Physical Chemistry Chemical Physics