Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Purple red rice bran (PRRBA), a by-product of the rice polishing process, is frequently
thrown away, resulting in a waste of resources. This study investigated the effects of PRRBA …

The fine, coarse and parent starches were isolated from pea flour by milling and air-
classification. Their structural, thermal, physicochemical properties and in vitro digestibility …

The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure
homogenization (HPH), then the effect and underlying mechanism of pressure on multi …

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole
flours, which were then sieved into coarse and fine flours. The particle sizes of the three …

Abstract Type 3 resistant starch (RS3) was prepared using acid thinning, gelatinizing,
debranching, and recrystallization from wrinkled pea starches (79.5%–94.4% amylose …

Nitrogen fertilizer application is one of the key cultivation practices to improve rice yields.
However, the application of high nitrogen fertilizers often leads to a reduction in the …

In this study, ten pea flours covering a broad range of amylose content (37.2–77.6%, dsb)
were characterized for functional and nutritional properties. As the amylose contents …

In 2018, the US Food and Drug Administration reported a link between canine dilated
cardiomyopathy (DCM) and grain-free diets. Evidence to support a link has emerged, but the …

In this study, changes in structural and physicochemical properties of pea starch treated with
Bacillus-produced α-amylase were determined. The results showed that enzymatically …