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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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Detalles Bibliográficos
Autores principales:	Wang, Shishuai, Chen, Shuo, Ding, Lidong, Zhang, Ying, He, Jiaxin, Li, Bin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601848/ https://www.ncbi.nlm.nih.gov/pubmed/36286152 http://dx.doi.org/10.3390/gels8100651

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