Imagen de Portada

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis

Fuente: Wiley Open Access

Guardado en:

Detalles Bibliográficos
Autores principales:	Jiwei Kuang, Xijuan Yang, Ke Xu, Wancai Zheng, Bin Dang
Formato:	Artículo Open Access
Publicado:	Wiley 2024
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Cold‐plasma‐induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
por: Tuba Şanlı, et al.
Publicado: (2026)

Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
por: Jie Zhang, et al.
Publicado: (2024)

Characterization of astaxanthin‐loaded Pickering emulsions stabilized by conjugates of pea protein isolate and dextran with different molecular weights
por: Zhi‐Wei Guo, et al.
Publicado: (2024)

The chemical rheological properties of pea protein dough and the storage stability of pea steamed bread were improved and the beany flavor was reduced by cooperative fermentation
por: Mengfan Ren, et al.
Publicado: (2025)

Glycation‐mediated pea protein isolate‐curcumin conjugates for uniform walnut oil dispersion: enhancing oxidative stability and shelf life
por: Zhi‐feng Tan, et al.
Publicado: (2025)

Techno‐functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins
por: Juliana Eloy Granato Costa, et al.
Publicado: (2025)

Production of a food‐grade pickering emulsion stabilized by pea protein‐different phenolic acids
por: Elif Meltem İŞÇİMEN
Publicado: (2025)

The modulatory effect of pea resistant starch on hyperlipidemia in high fat diet‐induced obese mice is related to their supramolecular structural features
por: Yan Li, et al.
Publicado: (2025)

Seed germination improves air classification efficiency of pea and faba bean flours
por: Areha Abid, et al.
Publicado: (2026)

Influence of genotype and environment on field pea composition and milling traits
por: Gabriely M. Soncin Alfaro, et al.
Publicado: (2025)

Sleep‐enhancing activity of fermented pea protein hydrolysate with enhanced GABA content by Lactobacillus brevisSYLB 0016 fermentation
por: Hyeon Deok Kim, et al.
Publicado: (2025)

Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition
por: Liyang Du, et al.
Publicado: (2024)

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer
por: Pamela Cristiele Oliveira Trindade, et al.
Publicado: (2025)

Characterization on the physicochemical and digestion properties of potato starch modified by the extract from Rhinacanthus nasutus (L.) KURZ
por: Junyu Liu, et al.
Publicado: (2025)

Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
por: Yu‐Ting Zhao, et al.
Publicado: (2025)

Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels
por: Zihan Yang, et al.
Publicado: (2024)

Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
por: Yihui Li, et al.
Publicado: (2024)

Selective penetration of fullerenol through pea seed coats mitigates osmosis‐repressed germination via chromatin remodeling and transcriptional reprograming
por: Kang Ning, et al.
Publicado: (2024)

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
por: Yuan‐yuan Wang, et al.
Publicado: (2024)

Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat‐moisture treatment
por: Guiyuan Xiang, et al.
Publicado: (2024)

Selenium biofortification of pea ( Pisum sativum L.) microgreens through seed priming: Effects on agronomic performance and nutritional quality
por: Cátia Magalhães, et al.
Publicado: (2026)

Optimization of extraction for efficient recovery of kenaf seed protein isolates: evaluation of physicochemical and techno‐functional characteristics
por: Nur Aqilah Hamim, et al.
Publicado: (2024)

Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu
por: Wenhao Wu, et al.
Publicado: (2024)

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber
por: María‐Carmen García‐González, et al.
Publicado: (2025)

Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC‐E‐nose, HS‐SPME‐GC‐MS, and HS‐GC‐IMS
por: Longbei Xiang, et al.
Publicado: (2025)

High‐intensity ultrasound treatment of shiitake mushroom protein isolate: effects on physicochemical, structural properties, and functional performance
por: Qinghui Cao, et al.
Publicado: (2024)

Effects of roller milling on the composition, physicochemical properties, and microstructure of corn flour
por: Linghui Jiang, et al.
Publicado: (2025)

Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins
por: Ming Zhu, et al.
Publicado: (2025)

Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
por: Lin Zhang, et al.
Publicado: (2024)

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility
por: Özge Güven, et al.
Publicado: (2024)

Tailoring the physicochemical properties of starch: impact of integrated ultrasonic and ethanol pretreatment on the oil uptake of infrared fried ginkgo seeds
por: Ya Su, et al.
Publicado: (2024)

Effect of electron beam irradiation on raw goat milk: microbiological, physicochemical and protein structural analysis
por: Chunlu Wen, et al.
Publicado: (2024)

Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin
por: Upasana Sahoo, et al.
Publicado: (2024)

Influence of production area and storage on starch digestibility and glycemic properties of rice flour
por: Chiemerie Famous Nwaeche, et al.
Publicado: (2026)

Ultrasound‐assisted annealing treatment to improve physicochemical and digestive properties of banana flour
por: Thewika Keeratiburana, et al.
Publicado: (2024)

Controlled ethanol‐mediated polyphenol removal from sunflower meal: Impact on physicochemical, structural, flow‐behavior, and functional characteristics of isolated proteins
por: Sadaf Dur, et al.
Publicado: (2024)

Psyllium‐enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion
por: Daria S. Khramova, et al.
Publicado: (2025)

Comparative studies on physicochemical and structural properties of rice proteins
por: Wiriya Onsaard, et al.
Publicado: (2025)

Microstructural, physicochemical, thermal, and rheological properties of starches from commonly consumed yam varieties in West Africa
por: Patrick Olusanmi Adebola, et al.
Publicado: (2025)

Modulating chestnut starch digestibility by heat–moisture synergistic recrystallization treatment: from condition optimization, physical properties to structural aspects
por: Lu Li, et al.
Publicado: (2026)