With the increase of angular frequency, G' and G" of all samples showed an increasing trend, and G' was always larger than G", indicating that all HBS gels showed solid-like and cross-linked gel network behavior ( Xiao et al., 2022 ), which was related to the three-dimensional gel network formed by gelatinized starch during the short term retrogradation.
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Effect of four highland barley proteins on the retrogradation and <i>in vitro</i> digestion properties of highland barley starch.
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