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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	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 & Technology Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natt Boonsanong, Sornsawan Hongsanyatham, Natdanai Somprasong, Phirata Khunoad, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai
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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