Abstract:Pea starch (PS) jelly is prone to retrograde, resulting in increased hardness and decreased taste. Based on this, the effects of glyceryl monostearate (GMS) on the retrogradation properties of pea starch are investigated. The rheological, texture, thermal, molecular, and crystal properties of PS‐GMS blends are studied, and the possible interaction between PS and GMS is also analyzed. The addition of GMS reduces the hardness of pea starch gel, increases its springiness, and improves its quality. As the concentr… Show more
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