Polyelectrolyte hydrogels formed by xanthan gum and chitosan can be used for encapsulation and controlled release of food ingredients,cells,enzymes,and therapeutic agents.In this study,xanthan?-chitosan microcapsules were formed bycomplex coacervation.The effects of initial polymer concentration and chitosan solution pH on the crosslinking density of xanthan?-chitosan network were investigated byswelling studies and modulated differential scanning calorimetry (MDSC) analysis.The crosslinking density was found to be less dependent on chitosan solution concentration than xanthan solution concentration and chitosan pH.