ArticleFoods (Basel, Switzerland)2023
Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Sonocrystallization approach in crystal habit modification for improving the pharmaceutical properties of Rivaroxaban.Ultrasonics sonochemistry · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Ultrasonic pretreatment enhances the formation and digestion resistance of chestnut starch-cyanidin-3-O-glucoside complexes.Ultrasonics sonochemistry · 2026Review
- Ultrasonication-mediated multi-micronutrient fortification of polished rice to address micronutrient deficiencies.Ultrasonics sonochemistry · 2026Article
- Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs.Gels (Basel, Switzerland) · 2026Article
- Comparative analysis of navy bean starch nanoparticles prepared via ultrasound, enzymatic debranching, and their synergistic application.Scientific reports · 2025Article
- Factors and modification techniques enhancing starch gel structure and their applications in foods:A review.Food chemistry: X · 2024Review
- Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties.International journal of molecular sciences · 2024Article
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Authors and funding
4 authors.
Funding
Abstract
The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.
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