Increasing consumer interest in pulse flour-based food formulations has highlighted the
importance of flour characterization based on the type (variety) of pulse and milling methods …

Faba beans are widely consumed around the globe especially in the mid‐Eastern region as
whole seeds while being an emerging feedstock for protein‐rich ingredients for the food …

The development of convenience foods by incorporating nutrient-rich pulses such as peas
and lentils will tremendously alter the future of pulse and cereal industries. However, these …

Mill settings and blending fractions of roller-milled flours directly influence the particle
morphology and flour porosity. Benchtop micro-computed tomography (μCT) is limited in …

Pea seeds conversion into flour enhance their incorporation into diverse food systems.
However, milling impacts changes in the flour's physicochemical and technofunctional …

Flour blending ratios influence the micro-and molecular properties of flour, which, in turn,
determine the essential structure-function relationships crucial for shaping ingredient …

Driven by the food industry's need for balanced and versatile flour ingredients, the shift
towards replacing starch-rich cereal flour with protein-rich pulse alternatives is gaining …

In the context of food and agro-ecological transitions, the development of food applications
based on legume flours and plant proteins requires a mastery of grain milling. While wheat …

An experiment was undertaken to elucidate the genetic relationship between different
quantitative traits for commercial cultivation and to evaluate selection criteria in pea …

The physicochemical properties and nutritional fractions of the starches isolated from nine
Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and …