The market for plant proteins is expanding rapidly as the negative impacts of animal
agriculture on the environment and resources become more evident. Plant proteins offer …

Background The increased consumption of rice noodle, a traditional rice-based product with
high nutritional values and pleasant tastes, has led to increased research attention …

Rice flour is becoming very attractive as raw material, but there is lack of information about
the influence of particle size on its functional properties and starch digestibility. This study …

Hydrocolloids are promising additives used to enhance the rheological properties of food
products. The unique structures, charged groups, and molecular conformations of …

Grinding is a staple size-reduction process to produce food powders in which the powdered
form is chemically and microbiologically stable and convenient to use as end products or …

This research was conducted to investigate the effects of different grinding techniques (dry,
semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution …

This study evaluated the characteristics of rice starch and protein obtained by a fast alkaline
extraction method on rice flour (RF) derived from broken rice. The extraction was conducted …

This study focused on exploring the effects of damaged starch on glutinous rice flour
properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch …

Brown rice flour (BRF) and corresponding brown rice noodle (BRN) were prepared by
different methods and the mechanism of impact of extruded rice bran on cooking stability of …

To investigate the effects of milling methods on the properties of rice flour and steamed rice
cakes (SRCs), dry, semi-dry, and wet milling methods were compared. Damaged starch …