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2025	Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation Food Production, Processing and Nutrition Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, Phim On Suklaew, Sirichai Adisakwattana
2025	Rapid analysis of protein content in rice noodles using NIR and FTIR spectroscopy for quality control of river snail rice noodle products Food Control Jinxue Zhang, Yongqiang Cheng, Ning Tang
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
2025	Exploring the noodle‐making potential and digestibility of native oat starch and citric acid cross‐linked resistant oat starch Cereal Chemistry Vanessa Alexander, Babak Sobhi, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga
2025	Characterization of soluble dietary fiber from R. oligosporus-fermented sweetpotato residues and its effects on the quality attributes of noodles LWT Yunyi Jin, Yancao Zhao, Fidelis Azi, Wenjing Xue, Jiyu Cheng, Jiacheng Qian, Xinyi Tang, Dongchao Xie, Jian Zheng, Peng Jin, Liqing Yin
2025	Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch E3S Web of Conferences Kanyapat Wongkhueng, Benjawan Thumthanaruk, Yuree Wandee, Buddhi Lamsal, Vilai Rungsardthong
2025	New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes International Journal of Food Science and Technology Jin Chen, Zhigang Chen
2024	Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties International Journal of Food Science and Technology Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natt Boonsanong, Sornsawan Hongsanyatham, Natdanai Somprasong, Phirata Khunoad, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai
2024	Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis Food Chemistry: X Saadia Zainab, Xianqing Zhou, Yurong Zhang, Saira Tanweer, Tariq Mehmood
2024	The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators Foods Zhe Yang, Peng Liu, Xilin Fang, Guanghui Chen
2024	Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies Current Research in Food Science Tai Van Ngo, Kannika Kunyanee, Naphatrapi Luangsakul
2024	The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice Future Foods Aji Sutrisno, Andi Nur Fajri Suloi, Erni Sofia Murtini, Nur Alim Bahmid
2023	Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China Agriculture Hang Huang, Yufei Li, Jiale Zeng, Yazi Cao, Tiancheng Zhang, Guanghui Chen, Yue Wang
2023	Effect of heat-moisture treatment (HMT) on thermal stability of starch gel and the surface adhesiveness of vermicelli International Journal of Biological Macromolecules Xinyu Jin, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Zhengbiao Gu
2022	Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition E3S Web of Conferences Pakkawat Detchewa, Viboon Pongkanpai, Chutamas Maneewong, Chanthima Phungamngoen, Anuchita Moongngarm
2021	Determining the Effect of Pre-Treatment in Rice Noodle Quality Subjected to Dehydration through Hierarchical Scoring Processes Muhammad Heikal Ismail, Hii Ching Lik, Winny Routray, Meng Wai Woo
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