The purpose of this study was to investigate how the gelatinization behavior of 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. https://www.roneverhart.com/Sahkoinen-kebableikkuri-Robocut-H8000/