“…There has been growing interest in the use of thermo-reversible, physical and natural hydrogels for food (Roy, Saha, Kitano, & Saha, 2012;Shewan & Stokes, 2013), cosmetic (Kim, Kwon, Jeon, Yu, & Park, 2014) and biomedical applications (Hoffman, 2012;Klouda & Mikos, 2008), especially those which can exhibit sol to gel transition in aqueous solution at temperatures between ambient and body temperature, such as gellan and xyloglucan gels (Kawasaki et al, 1999). Xyloglucan is regarded as one of the most potential polysaccharides for its excellent biocompatibility, proven safety, wide pH, heat and shear stability as well as its various biological activities (Joseleau, Cartier, Chambat, Faik, & Ruel, 1992;Simi & Abraham, 2010).…”