effect of overpressure on lowering viscosity of polysaccharide solution it has been reported that agarose dissolved at 110C under slight over-pressure has a viscosity at least 10X smaller than dissolved at atmospheric pressure at 90C (ref:https://doi.org/10.1016/j.ceramint.2004.06.007).
I have not independently verified this result (but I plan to).

The context of this result is ceramic but the solution viscosity result is independent of this context.
I see this result as quite interesting with many other applications BUT
I cannot find ANY other reference of similar results with agarose gel or any other polysaccharide for that matter, which surprise me.

Do I miss something?

I am looking for references to better understand this result and the physico-chemistry behind it.
If somebody could provide some pointers it will be greatly appreciated

Thanks

JF
The pressure is irrelevant, it is only applied so the solution can reach 110°C. Water boils at 100°C at ambient pressure.

Agarose is a polysugar, and at 110°C in water, I expect it breaks down into smaller molecules, disugars, monosugars etc.

Solutions of smaller molecules have lower viscosity. https://en.wikipedia.org/wiki/Mark%E2%80%93Houwink_equation

For typical polymers, the scaling exponent $a$ of Mark and Houwink is 0.5-0.8, but that's for infinitely low concentrations. It goes up drastically for higher concentrations, reaching a typical 3.4 in the melt.

(That's a bit sloppy, Mark-Houwink predicts the intrinsic viscosity, while in an entangled melt the actual viscosity scales with $M^{\approx3.4}$.)

So, if you have a saturated solution, and the average agarose polymer molecule breaks just twice, a factor ten in viscosity decrease is very reasonable.