{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T02:00:24Z","timestamp":1785463224909,"version":"3.56.0"},"reference-count":72,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T00:00:00Z","timestamp":1778198400000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2021YFD1600100"],"award-info":[{"award-number":["2021YFD1600100"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>This study investigated the aqueous\u2010ethanol\u2010assisted annealing of starches from pea, chickpea, and mung bean to enhance their functional properties for industrial applications. The effects of ethanol concentration (40%, 55%, and 70%) on the physicochemical properties of annealed starches were systematically evaluated, with particular focus on the water solubility (WS) and mechanical performance of resulting starch films. Compared to native starches, treatment with 40% and 55% ethanol significantly reduced the gelatinization and pasting properties, while increasing the cold water absorption capacity (cold WAC). These results are attributed to microstructural agglomeration and transformation to V\u2010type or mixed V + C\u2010type crystalline structures. However, compared to 40% and 55% ethanol\u2010annealed starches, the 70% ethanol\u2010annealed starches retained the basic morphology of starch granules and their original C\u2010type crystal structure. Consequently, the gelatinization properties and viscosity parameters increased, while the cold WAC decreased accordingly, resulting in overall properties that are closer to those of native starch. Starch films derived from mung bean exhibited superior mechanical properties, likely due to higher amylose content. Films prepared from 70% ethanol\u2010annealed starches demonstrated optimal characteristics, including WS (21.68%\u201323.55%), elongation at break (30.00%\u201333.71%), and tensile strength (4.63\u20137.37\u00a0MPa). Furthermore, the two\u2010way ANOVA results indicated that the effects of ethanol concentration during annealing on the properties of both the legume starches and its corresponding films varied among different cultivars. These findings indicate that ethanol concentration during annealing critically modulates starch properties, showing significant potential for developing edible films with tailored functionality.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71087","type":"journal-article","created":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T13:17:53Z","timestamp":1778246273000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Comparative Study on the Physicochemical Properties of Aqueous\u2010Ethanol\u2010Annealed Starches From Pea, Chickpea, and Mung Bean and Their Applications as Edible Films"],"prefix":"10.1111","volume":"91","author":[{"given":"Hang","family":"Su","sequence":"first","affiliation":[{"name":"Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization (MARA), The State Key Laboratory of Crop Gene Resources and Breeding, Institute of Crop Sciences Chinese Academy of Agricultural Sciences (ICS\u2010CAAS)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-0408-4896","authenticated-orcid":false,"given":"Jingjing","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Henan University of Technology  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyu","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization (MARA), The State Key Laboratory of Crop Gene Resources and Breeding, Institute of Crop Sciences Chinese Academy of Agricultural Sciences (ICS\u2010CAAS)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiaosheng","family":"Deng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization (MARA), The State Key Laboratory of Crop Gene 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