Locust bean gum (LBG), a polysaccharide-based natural polymer, is being widely
researched as an appropriate additive for various products, including food, gluten-free …

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice
(FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded …

The implications of physicochemical, rheological, and thermal properties of seven eminent
Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior …

Reconstituted rice produced by extrusion has been attracted attention due to nutritional
fortification and convenient production. Nevertheless, how to achieve desirable qualities and …

The aim of this study was to investigate the quality parameters of extruded rice containing
hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was …

Recently, there has been growing research interests in designing Pickering emulsions. In
this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles …

Millet analogue rice was made from pearl millet, sorghum, and parboiled rice by using
extrusion technology. The impact of extrusion process conditions in terms of screw speed (9 …

In this study, a micro texture analyzer (MTA) was employed to explore the texture
characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain …

The aim of the present study was to investigate the effect of storage on the structural-
mechanical and sensory properties of pear alginate-carrageenan jelly during storage at …

This study aims to evaluate the influence of the different types of gelling agents at various
concentrations on the structural-mechanical properties of composite fruit jellies. Sodium …