The main objectives of this study were to develop an effective process to produce modified pea starch with enhanced enzyme resistance property (RS) for food applications. The work compares a non-chemical method (heat moisture treatment) versus a chemical method (crosslinking). One type of commercial pea starch (Nutri-Pea) was used exclusively as the raw material in this study. A number of methods were used to characterize the properties of the modified pea starches: water solubility index (WSI), titration (conversion, iodine value), intrinsic viscosity, infrared spectroscopy (FT-IR), Englyst digestion method, total starch content, and rapid visco analysis (RVA). The effects of heat-moisture treatment on native pea starch and enzyme treated pea starch were examined. The results showed that the produced samples with both native starch and enzyme treated starch exhibited a sharp increase in intrinsic viscosity. Overall, this method was deemed undesirable and not extensively examined past preliminary evaluations. The main focus of the study was on a citric acid crosslinking reaction, chosen for its food compliancy. A temperature of 120 oC was considered ideal for the reaction. FT-IR confirmed the presence of the citric acid incorporation in the starch samples. To improve the extent of reaction, Butanetetracarboxylic acid (BTCA) was considered as a replacement for citric acid and its treated samples showed higher conversion and lower water solubility index than that of the citric acid treated samples. Sodium propionate (NaP) was also considered in the reaction, this time as a food-grade catalyst and found to have minor benefit in cross-linking. BTCA/NaP treated sample reached the highest conversion of the study (96.8±2.3 %) and the lowest WSI (13.1±2.0 %), which increased the RS fraction of the starch from 18% to 32%. The RVA pasting profiles examined were too low to compare due to the high degree of cross-linking. Further improvements to RS were sought by debranching the starch before acid crosslinking. A BTCA/NaP treated sample with enzyme treatment showed a low WSI (31.7±2.3 %) yet substantially higher RS fraction (80.81±0.18 %). Similar to the non-debranched acid modified samples, there were no significant RVA pasting results because of the high cross-linking. Finally, crosslinking with an epoxidized oil was tested to continue looking at food-grade solution yet possible increase the rate of the crosslinking reaction. The results of WSI indicated that this method had little influence on cross-linking, possibly due to the low epoxidation efficiency of vegetable oils, as determined by iodine value. / Thesis / Master of Applied Science (MASc)