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 starch has been used in various agri-food products due to its hypoallergenic properties.
However, rice starch has poor solubility, lower resistant starch content with reduced …

The physicochemical, functional, and sensory attributes of indica rice gels is strongly
influenced by starch retrogradation. The objective of this study was to improve the cooking …

The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice
noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation …

Companies producing ready‐to‐eat (RTE) meals are looking for processing alternatives that
allow them to gain presence in the supermarket chill section. Microwave‐assisted …

High-quality rice flour is the foundation for the production of various rice-based products.
Milling is an essential step in obtaining rice flour, during which significant changes occur in …

Abstract Background and Objectives As whole grain foods, fresh brown rice noodles have
unique advantages in taste, nutrition, and health. However, the quality of fresh brown rice …

Weizmannia coagulans is increasingly employed in food processing owing to its health
benefits. Our previous research developed Oolong tea-fortified rice noodles with unique …

Starch is the largest component in frequently consumed fresh rice noodles (FRN). The
effects of morphology, relative crystallinity, molecular weight distribution and …

This study explored the effect of pre‐gelatinised high‐amylose maize starch combined with
Ca2+‐induced setting of alginate on the physicochemical and sensory properties of rice …