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Chitosan and xanthan gum were combined in nine different percentages without using any cross‐linking agent. The obtained physical matrices were able to give a burst, delayed, or prolonged release of red yeast rice (RYR) on the basis of xanthan gum percentage. In fact, thermal analysis, swelling behavior, and rheological analysis pointed out that a slight interaction among xanthan gum and RYR was present...
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