Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch
The impact of konjac glucomannan (KGM) with different molecular weight (Mw) on the retrogradation properties of pea starch, such as color, viscoelasticity, gel strength, water holding capacity (WHC), moisture distribution and crystallinity, was investigated. At the same time as the Mw of KGM decreas...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2022-10-01
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| coleção: | Gels |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2310-2861/8/10/651 |
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