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2025	Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion Foods Yan Zeng, Jie Wang, Mengxiao Bao, Yue Wu, Zhigang Chen
2025	Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa Food Chemistry Shengxin Ji, Yong Yang, Huipin Li, Zhen Li, Biao Suo, Minghui Fan, Zhilu Ai
2025	Unveiling the effects of psyllium husk, mung bean protein, and transglutaminase on the quality characteristics of heat moisture-treated gluten-free rice pasta International Journal of Food Science and Technology Roger Aimé Raherison, Natta Laohakunjit, Apiradee Uthairatanakij, Punchira Vongsawasdi, Nattapon Kaisangsri, Orrapun Selamassakul
2025	Influence of Hydrocolloids on the Cooking Quality and Techno‐Functional Properties of Unripe Banana Flour Pasta Food Science & Nutrition Siphosethu R. Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A. Anyasi, Obiro Cuthbert Wokadala
2025	Calcium ion-enhanced physically double-crosslinked starch-sodium alginate hydrogels: A sustainable approach for improving the quality of thermally sterilized rice noodles International Journal of Biological Macromolecules Rongyu Zhang, Minghang Guan, Zihong Wang, Man Li, Liu Xiong, Xianzhi Liu, Chi Zhang, Qingjie Sun
2025	Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour Food Science and Technology International Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko, Ratna Handayani
2025	Characterization of ulvan polysaccharide extracted from Ulva pertusa and its effect on thermal, rheological, and gelling properties of rice flour Food Chemistry Supaluck Kraithong, Xu Ke, Suyong Lee, Nasuha Bunyameen, Weiyang Kuang, Qiang Huang, Xiaoyong Zhang, Riming Huang
2025	Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review Journal of Food Innovation, Nutrition, and Environmental Sciences Muhammad Lubowa, Yeoh Shin Yong, Mubajje Muhamad Shaban
2024	Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application LWT Shin-Yong Yeoh, Ahmad Syahir Zulkipli, Thuan-Chew Tan, Hui-Ling Tan, Kok-Cheong Yong, Azhar Mat Easa
2024	Utilization of heat-induced curdlan gel to improve the cooking qualities of thermally sterilized fresh rice noodles International Journal of Biological Macromolecules Lin Gao, Minghang Guan, Yang Qin, Na Ji, Yanfei Wang, Yang Li, Man Li, Liu Xiong, Qingjie Sun
2024	Linseed and xanthan gum in algae pasta: textural, sensory and antioxidant characteristics International Journal of Food Science and Technology Catarina D Freire, Filipa R Pinto, Daniela Almeida, Maria M Gil
2023	Formulation optimization and characterization of functional Kemesha Heliyon Derese Wodajo Bekele, Shimelis Admassu Emire
2023	Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour Food Science and Technology International Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon, Rattana Yooberg
2023	The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics Food Science & Nutrition Sara Naji‐Tabasi, Mostafa Shahidi‐Noghabi, Atena Modiri Dovom, Maryam Davtalab
2023	Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles Food Hydrocolloids Supaluck Kraithong, Atiruj Theppawong, Suyong Lee, Riming Huang
2023	Designing of texture modified fruit juices using food hydrocolloids: Storage influence on viscosity Heliyon Buse Akçay, Derya Alkan
2022	Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough Foods Jiahui Han, Linjiang Pang, Linxin Bao, Xiafang Ye, Guoquan Lu
2022	The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles Food Research International Yunzhu Jia, Zhao Zhang, Man Li, Na Ji, Yang Qin, Yanfei Wang, Rui Shi, Tao Wang, Liu Xiong, Qingjie Sun
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