ReviewComprehensive reviews in food science and food safety2026
Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.
Review in Comprehensive reviews in food science and food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Changes in sulphur content, uptake, internal efficiency index, harvest index and N:S ratio in pea plants from the four-leaf stage to full maturity.BMC plant biology · 2026Article
- Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.Comprehensive reviews in food science and food safety · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
The utilization of plant-based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high-protein foods, and an increased number of consumers reluctant to consume animal-based products. Legumes are often cultivated for their protein but are also rich in starch and fiber. Furthermore, during protein fractionation, large side streams composed mainly of starch and fiber are produced. To promote efficient use of biomass, it is essential to find effective ways of repurposing these side streams. Understanding the functionality of the side streams allows the identification of alternative uses that offer economic and environmental benefits. One crop that is gaining attention and technical use as a sustainable, plant-based protein source is pea (Pisum sativum L.). This review provides an overview and establishes new connections between the physicochemical properties of pea starch and pea fiber, available treatment methods for further functionalization, and the influence of pea starch and pea fiber on different foods and their sensory properties and product performance across various applications. Challenges and knowledge gaps are also identified, for example, the correlations between chemical and sensory properties and how changes in starch and fiber functionality affect the textural and sensory properties of the final food product.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.