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International Journal of Food Properties Volume 13, 2010 - Issue 6
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Original Articles

Impact of Process Conditions on Digestibility of Pea Starch

Weirong Yao School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P. R. ChinaCorrespondence[email protected]
,
Chunguang Liu School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
,
Xiaojie Xi School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
&
Heya Wang School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
Pages 1355-1363 | Received 19 Apr 2009, Accepted 08 Jul 2009, Published online: 29 Sep 2010

Citations (7)

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Read on this site (2)

Zhou Yu, Yunshan Fan, Xingwen Wang, Ming Xia & Yue Cai. (2020) In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment. International Journal of Food Properties 23:1, pages 1187-1199.
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Yaning Chang & Yuandi Lv. (2017) Structure, functionality, and digestibility of acetylated hulless barley starch. International Journal of Food Properties 20:8, pages 1818-1828.
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Articles from other publishers (5)

Caroline PerreauFabrice DesaillySophie GrardPariyarath Sangeetha Thondre, Lis AhlstromJonathan TammamDaniel Wils. (2023) Slow Digestible Starch in Native Pea Starch ( Pisum sativum L.) Lowers Glycemic Response with No Adverse Effects on Gastrointestinal Symptoms in Healthy Adults . Journal of Medicinal Food 26:10, pages 760-767.
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Yihan Liu, Sanaa Ragaee, Massimo F. Marcone & El‐Sayed M. Abdel‐Aal. (2020) Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses. Cereal Chemistry 97:6, pages 1216-1226.
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Martin Mondor. 2020. Pulses. Pulses 245 273 .
Abdoulaye Sankhon, Wei-Rong Yao, Issoufou Amadou, Heya Wang, He Qian & Moustapha Sangare. (2012) Influence of Process Conditions on Digestibility of African Locust Bean (Parkia biglobosa) Starch. American Journal of Food Technology 7:9, pages 552-561.
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Rekha S. Singhal, Aniruddha B. Pandit, Jyeshtharaj B. Joshi, Shirish B. Patel, Sanjay P. Danao, Yogesh H. Shinde, Ajitkumar S. Gudekar, Nisha P. Bineesh & Kavita M. Tarade. (2012) Development of Efficient Designs of Cooking Systems. III. Kinetics of Cooking and Quality of Cooked Food, Including Nutrients, Anti-Nutrients, Taste, and Flavor. Industrial & Engineering Chemistry Research 51:4, pages 1923-1937.
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