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 …

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 …

Highlights•Dietary fibers (DFs) act as physical barriers to play the function of lowering starch
digestibility.•Physical barrier effects of DF can be categorized as viscosity effects, physical …

Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and
amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in …

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 …

Background and objectives Field pea is a leading crop for plant‐based protein. Expanded
market demand may necessitate targeted breeding and a deeper understanding of the level …

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 …

This paper evaluated the relationship between multi-scale structure and high-pressure
gelation properties of nine types of starches with different amylose (AM) content and …

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 …

Food desirable characteristics are significantly affected by the structures formed during
processing. To rational design of rice noodles with desirable digestibility and sensory …