Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch.

Gels · 2022 · PMC9601848 · PMID 36286152

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a decreasing trendno p-value reported

an increasing trendno p-value reported

At the same time as the Mw of KGM decreased, the lightness, elastic modulus, gel strength, water freedom and crystallinity of pea starch showed an increasing trend, whereas the viscosity modulus and WHC showed a decreasing trend.

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