The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process.

Foods · 2024 · PMC11675468 · PMID 39767084

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a decreasing trendno p-value reported

The L* value of SPI/KGM after ultrasonic rehydration first increases and then decreases, while the a* (red-green) and b* (yellow-blue) values show a decreasing trend.

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