Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct by S. Thangalakshmi, Vinkel Kumar Arora, Barjinder Pal Kaur, Rakhi Singh, Santanu Malakar, Shweta Rathi, Ayon Tarafdar

“…The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been reported. …”
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Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value by Moh Saeri, Joko Mariyono, Evy Latifah, Aniswatul Khamidah, Ita Yustina, Sugiono Sugiono, Khojin Supriadi, Herman Subagio, Sri Satya Antarlina

“…The study was aimed at obtaining a vermicelli formulation on a mixture of corn and rice flour, adding carrageenan and its economic analysis. …”
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Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin by Yuehui Wang, Kuijie Sun, Kai Zheng, Wenchang Zhu, Wenping Ding, Qingyun Lyv, Lei Chen, Guozhen Wang, Kun Zhuang, Xi Chen

“…In this study, the effect of different factors including α-amylase activity, protein, and amylopectin structure on the pasting properties of four waxy rice varieties were investigated. Rice flours were divided into four groups (Vietnam indica (VI), Jiangxi indica (JI), Anhui japonica (AJ), and Dongbei japonica (DJ) group) and treated with AgNO3 solution, DL-dithiothreitol (DTT), or protease (n = 3). …”
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Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch by Wongkhueng Kanyapat, Thumthanaruk Benjawan, Wandee Yuree, Lamsal Buddhi, Rungsardthong Vilai

“…This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and HCL), and lowand highdegrees of substitution of acetylated starch (LAC and HAC). …”
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Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles by Lianghua Lu, Tiantian Liu, Xiaoling Liu, Chenghua Wang

“…The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. …”
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Physico-chemical properties and structure of rice cultivars grown in Heilongjiang Province of China by Yinyuan He, Fenglian Chen, Yanguo Shi, Zhexian Guan, Na Zhang, Osvaldo H. Campanella

Subjects: “…Rice flour…”
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Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake by Risa Meutia Fiana, Novelina Novelina, Rezy Gusmita

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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

Subjects: “…Rice flour…”
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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage by Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

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Innovation of kwetiau with red rice and red bean flour: evaluation of nutritional value and potential fiber source for patients with diabetes mellitus by Mulus Gumilar, Gurid Pramintarto Eko Mulyo, Dila Evianda, Roro Nur Fauziyah

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Microcapsules by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology by Eliane Flore Eyenga, Hippolyte Tene Mouafo, Mercy Bih Loh Achu, Wilfred F. Mbacham, Sali Atanga Ndindeng

“…The optimal composition of dough for the production of biscuits with satisfying sensory properties was 20.24% of wheat flour, 24.51% of rice flour, 19.09% of margarine, and 2.47% of D. edulis powder. …”
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Production of Emulsion Paint Using Locally Available Materials. by Turyarugayo, Emmanuel

“…The study therefore recommended that small-scale entrepreneurs and local people should begin producing emulsion paints from water, lime, clay, milk, rice flour, and lampblack since the materials are readily available in our environment, cheap, and friendly to our environment.…”
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Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok by Hyeji Lim, Sujin Oh, Misook Kim

“…The control product (CON) was made using only rice flours. The pH of garaetteok was significantly lower in the BS and LM groups compared to CON and NF. …”
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Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations by Sinem Argun, Ceren Cokeker, Emrah Kırtıl

“…This work concentrated on improving the quality and consumer acceptance of gluten-free cakes made out of rice flour by using quince seed extract, which is a unique hydrocolloid product that exhibits emulsification properties. …”
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Gluten-free instant noodles based on mocaf flour by Ariani Dini, Rahayu Novita Herawati Ervika, Nurhayati Rifa, Angwar Mukhamad

“…Methods: The experimental design used a completely randomized design with five variations of rice flour and sago flour. Five noodle formulas were tested for their physical and sensory properties. …”
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Efficacy of Household and Commercial Washing Agents in Removing the Pesticide Thiabendazole Residues from Fruits by Xinyi Du, Lauren Ho, Sisheng Li, Jeffery Doherty, Junghak Lee, John M. Clark, Lili He

“…This study investigates the efficacy of household ingredients (corn starch, all-purpose flour, rice flour and baking soda) and four commercial fresh produce wash products in eliminating a model pesticide thiabendazole with and without a model non-ionic surfactant Alligare 90^® from postharvest fruits. …”
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Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage by Zhe Yang, Xue Han, Huiying Wu, Lijuan Zhang, Lanwei Zhang, M. Javed Iqbal

“…In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added to rice flour and corresponding rice gels. Then, gelatinization properties, retrogradation characteristics, texture, and water content of these rice gels were investigated at 4°C and −20°C storage, respectively. …”
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Development of an Ozone-Assisted Sample Preparation Method for the Determination of Cu and Zn in Rice Samples by Mariela Pistón, Ignacio Machado, Esteban Rodríguez-Arce, Isabel Dol

“…A certified reference material of rice flour was analyzed for trueness evaluation, and the mean recoveries (%) were 100.4 (Cu) and 95.9 (Zn). …”
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Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation by Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, Phim On Suklaew, Sirichai Adisakwattana

“…Based on in vitro studies, black rice anthocyanins exhibit a variety of mechanisms, including the inhibition of carbohydrate and fat digestive enzymes, binding to bile acids, interference with cholesterol micellization, and the inhibition of glucose and cholesterol uptake in enterocytes. Utilizing black rice flour and its anthocyanin-rich extracts in food products enhances health benefits by suppressing starch digestibility and increasing phytochemical content and antioxidant capacity. …”
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