Keywords: نشاسته نخود فرنگی; Pea starch; Film; Acid hydrolysis; Molecular weight distribution; Mechanical properties;
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Keywords: نشاسته نخود فرنگی; Biocomposite edible coating; Citrus; Pea starch; Guar gum; Postharvest quality;
Keywords: نشاسته نخود فرنگی; Pea starch; Guar gum; Shellac; Fatty acids; Response surface methodology;
Keywords: نشاسته نخود فرنگی; Pea starch; guar gum; natural plant extract; antimicrobial; active packaging;
Keywords: نشاسته نخود فرنگی; Pea starch; Guar gum; Edible films; Plasticizer; Monosaccharide; Polyol;
Keywords: نشاسته نخود فرنگی; Pea starch; Guar gum; Edible films; Response surface methodology
Keywords: نشاسته نخود فرنگی; Pea starch; Peanut protein isolate; Blend films; SEM;
Keywords: نشاسته نخود فرنگی; Sow; Lactation; Pea starch; Performance; Piglets; Blood glucose;
Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching
Keywords: نشاسته نخود فرنگی; NS; native starch; AS; autoclaved starch; PS; pullulanase debranched starch; EPS; enzymatic hydrolyzed starch by α-amylase; APS; autoclaved and pullulanase debranched starch; AEPS; autoclaved, enzymatic hydrolyzed and pullulanase debranched starch; XRD;
Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch
Keywords: نشاسته نخود فرنگی; DPS; debranched pea starch; P; pullulanase; npun; new pullulanase unit Novo; U; ultrasonication; DPS-P; DPS by P alone; DPS-U; DPS by U alone; DPS-PU; DPS by simultaneous P and U; RDS; rapidly digestible starch; SDS; slowly digestible starch; RS; resistan
Thermal, pasting properties and morphological characterization of pea starch (Pisum sativum L.), rice starch (Oryza sativa) and arracacha starch (Arracacia xanthorrhiza) blends, established by simplex-centroid design
Keywords: نشاسته نخود فرنگی; Gelatinization; Pea starch; Rice starch; Arracacha starch; Mixture design;
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
Keywords: نشاسته نخود فرنگی; High pressure processing; Particle Size Distribution; Differential Scanning Calorimetry; Pasting properties; Pea starch;
Physical and microstructural properties of biodegradable films based on pea starch and PVA
Keywords: نشاسته نخود فرنگی; Barrier; SEM; Mechanical; Pea starch; Gloss; Storage time
Pea starch (Pisum sativum L.) with slow digestion property produced using β-amylase and transglucosidase
Keywords: نشاسته نخود فرنگی; Pea starch; Slowly digestible starch; β-Amylase; Transglucosidase; Chain length distribution; 1H NMR;
Drying of yellow pea starch on inert carriers: Drying kinetics, moisture diffusivity, and product quality
Keywords: نشاسته نخود فرنگی; Drying; Inert carriers; Pea starch; Kinetics; Diffusivity; Damage index;
Effects of hydrocolloids on the pasting and paste properties of commercial pea starch
Keywords: نشاسته نخود فرنگی; Dynamic rheology; Hydrocolloids; Pea starch; RVA parameters; Starch-hydrocolloid composites;
Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates
Keywords: نشاسته نخود فرنگی; Extrusion-expansion; Pea flour; Pea starch
Starch characteristics of dry peas (Pisum sativum L.) grown in the USA
Keywords: نشاسته نخود فرنگی; Dry pea; Pea starch; Physicochemical properties
Properties of biodegradable citric acid-modified granular starch/thermoplastic pea starch composites
Keywords: نشاسته نخود فرنگی; Pea starch; Rice starch; Citric acid; Composites
Properties of biodegradable thermoplastic pea starch/carboxymethyl cellulose and pea starch/microcrystalline cellulose composites
Keywords: نشاسته نخود فرنگی; Pea starch; Carboxymethyl cellulose sodium; Microcrystalline cellulose; Composites
The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-TEM during acid hydrolysis
Keywords: نشاسته نخود فرنگی; Pea starch; C-type starch; Semi-crystalline; Growth rings; Crystalline lamella
Comparative study on the films of poly(vinyl alcohol)/pea starch nanocrystals and poly(vinyl alcohol)/native pea starch
Keywords: نشاسته نخود فرنگی; Pea starch; Poly(vinyl alcohol); Nanocrystals; Blend; Nanocomposite; Film
Effect of fatty acids on the rheological behaviour of pea starch dispersions during heating
Keywords: نشاسته نخود فرنگی; Starch-fatty acid interactions; Starch rheology; Starch gelatinization; Pea starch;
Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin
Keywords: نشاسته نخود فرنگی; Resistant starch; Pea starch; Amylose; Damaged starch; Polymorph type; AA; α-amylase; AMG; amyloglucosidase; AOAC; Association of Official Analytical Chemists; AACC; American Association of Cereal Chemists; ICC; International Association for Cereal Scien