Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition
E3S Web Conf., 355 (2022) 02010
Published online: 2022-08-12
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat‐moisture‐treated rice flour‐based pasta
Aimé Roger Raherison, Natta Laohakunjit, Apiradee Uthairatanakij, Punchira Vongsawasdi, Nattapon Kaisangsri, Orrapun Selamassakul and Ratchadaporn KaprasobJournal of the Science of Food and Agriculture 106 (3) 1707 (2026)
https://doi.org/10.1002/jsfa.70286
Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine
Annisa Fitriati, Pakkawat Detchewa and Anuchita MoongngarmJournal of Cereal Science 121 104080 (2025)
https://doi.org/10.1016/j.jcs.2024.104080
A Comprehensive Review of Gluten-Free Foods: Addressing Quality Defects and Exploring Novel Enrichment Strategies
Yanqiu Ma, Yuchang Jin, Yulin Xiao, Pan Yang, Ramachandran Chelliah, Lingyue Shan and Deog-Hwan OhFood Hydrocolloids 112261 (2025)
https://doi.org/10.1016/j.foodhyd.2025.112261
Influence of Hydrocolloids on the Cooking Quality and Techno‐Functional Properties of Unripe Banana Flour Pasta
Siphosethu R. Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A. Anyasi and Obiro Cuthbert WokadalaFood Science & Nutrition 13 (4) (2025)
https://doi.org/10.1002/fsn3.70099
Effect of proteins and gums on rheology of rice flour, quality characteristics and estimated glycaemic index of low amylose rice gluten-free penne
Wichien Sriwichai, Sriwiang Rittisak, Wanticha Savedboworn, Patcharee Prasajak, Anuchita Moongngarm, Ratchaneeporn Photinam, Anocha Suksomboon and Pakkawat DetchewaInternational Journal of Food Science and Technology 59 (10) 7372 (2024)
https://doi.org/10.1111/ijfs.17471
Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies
Tai Van Ngo, Kannika Kunyanee and Naphatrapi LuangsakulCurrent Research in Food Science 100735 (2024)
https://doi.org/10.1016/j.crfs.2024.100735
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
Supaluck Kraithong, Atiruj Theppawong, Suyong Lee and Riming HuangFood Hydrocolloids 142 108821 (2023)
https://doi.org/10.1016/j.foodhyd.2023.108821