757057FA-71FA-4699-871F-0C0C930B2403EPSRC Centre for Innovative Manufacturing in FoodResearch GrantEP/K030957/1798CB33D-C79E-4578-83F2-72606407192CEPSRCINCOME_ACTUAL45010499B95066F-63B5-4FF5-8A72-FE119A8C638EA comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.Food hydrocolloids53e2e859010a47fa0f4b6817a50f27e9Abson R2014-01-01http://dx.doi.org/10.1016/j.foodhyd.2013.04.01824591753http://ukpmc.ac.uk/abstract/MED/245917530268-005Xhttp://europepmc.org/abstract/MED/2459175335100Journal Article/Review589d9a3e36c6c3.41622731