Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

Pulse crops have received growing attention from the agri‐food sector because they can
provide advantageous health benefits and offer a promising source of starch and protein …

Rice starch is one of the major cereal starches with novel functional properties. Significant
progress has been made in recent years on the characterization of rice starches separated …

The major carbohydrate of pulse seeds is starch, which accounts for 22–45% of the dry
matter. In recent years, substantial progress has been made on the molecular structure of …

The physicochemical, thermal, pasting and gel textural properties of corn starches from
different corn varieties (African Tall, Ageti, Early Composite, Girja, Navjot, Parbhat, Partap …

The effects of material composition on the quality of 3D-printed food using wheat starch, flour
and whole meal were explored. Results showed that samples molded by wheat starch and …

This work evaluated the influence of starch molecular structure on the precision and textural
properties of 3D printed products. Results showed that starch gels with higher content of …

Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …

Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible
films. Physicochemical, thermal and mechanical properties of films were determined and …

Agro-industrial waste causes environmental impacts, and the use of new technologies and
materials emerge as minimization alternatives. This work aimed to extract and characterize …