CONTROLLING PEA STARCH GELATINIZATION BEHAVIOR AND RHEOLOGICAL PROPERTIES BY MODULATING GRANULE STRUCTURE CHANGE WITH PEA PROTEIN ISOLATE

The purpose of this study was to investigate how the gelatinization behavior of Granola pea starch (PS) was affected by pea protein isolate (PPI).The findings revealed that higher PPI levels decreased the swelling power of PS.Incorporating PPI raised the hot paste viscosity of PS, lowered the pasting temperature, and notably increased the gelatiniz

3D - FEM simulation was used as an efficient tool for description of stress-deformation thermal field at rolling of tubes on a pilgrim mill.The monitored objectives comprised also behaviour of working tools at this rolling.This paper assumes rolling of already pierced thick-walled blank, which passes through the pilgrim stand at simultaneous reduct