Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel.

Foods · 2025 · PMC12111538 · PMID 40428543

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a decreasing trendno p-value reported

As the CD concentration increased from 0.75% to 2.25%, G ′ exhibited a decreasing trend due to interactions between CD and starch molecules, which reduced the available binding sites for KGM within the gel system.

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