Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Nutritional aspects of food extrusion: a review

Singh, S. V., Gamlath, S., & Wakeling, L. (2007) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2006.01309.x · Cited by 830

The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks

Ding, Q.-B., Ainsworth, P. D., Tucker, G. A., & Marson, H. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.03.019 · Cited by 602

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.779568 · Cited by 498

The effect of extrusion conditions on the functional and physical properties of wheat-based expanded snacks

Ding, Q.-B., Ainsworth, P. D., Plunkett, A., Tucker, G. A., & Marson, H. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.01.013 · Cited by 479

Evaluation of rice flour modified by extrusion cooking

Hagenimana, A., Ding, X., & Fang, T. (2005) · Journal of Cereal Science · doi:10.1016/j.jcs.2005.09.003 · Cited by 463

Extruders in Food Applications

(2000) · CRC Press eBooks · doi:10.1201/9781482278859 · Cited by 397

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

Kaushal, P., Kumar, V., & SHARMA, H. K. (2012) · LWT · doi:10.1016/j.lwt.2012.02.028 · Cited by 386

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Altan, A., McCarthy, K. L., & Maskan, M. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.05.014 · Cited by 376

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Brennan, C. S., Brennan, M. A., Derbyshire, E. J., & Tiwari, B. K. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.05.007 · Cited by 322

Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines

Yuan, R. C., Thompson, D. B., & Boyer, C. D. (1993) · Cereal Chemistry · Cited by 322

Pigmented Rice: Composition and Health Effects

Siroha, A. K., Bangar, S. P., & Suri, S. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/9781837670291-00027 · Cited by 3

Mixed pollutants adsorption potential of Eichhornia crassipes biochar on Manihot esculenta processing industry effluents

Wu, Y., Lu, H., Thành, N. C., Obaid, S. A., Alfarraj, S. A., Jhanani, G. K., & Xia, C. (2023) · Environmental Research · doi:10.1016/j.envres.2023.116074 · Cited by 4

Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology

Senevirathna, S. S. J., Ramli, N. S., Azman, E. M., Juhari, N. H., & Karim, R. (2023) · International Food Research Journal · doi:10.47836/ifrj.30.2.15 · Cited by 3

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

Ikuse, M., Richter, J. K., & Ganjyal, G. M. (2024) · Journal of Food Science · doi:10.1111/1750-3841.16951 · Cited by 3

Pretreatment process of rice syrup production and analysis of physicochemical properties

Zhu, S., Hu, S., Yuan, L., Luo, J., Ouyang, L., Feng, J., Li, X., & Zhou, J. (2023) · CyTA - Journal of Food · doi:10.1080/19476337.2023.2168302 · Cited by 3

Exploring the physicochemical and cooking properties of some Indian aromatic and non-aromatic rice (Oryza sativa L.) cultivars

Verma, D. K., & Srivastav, P. P. (2020) · ORYZA- An International Journal on Rice · doi:10.35709/ory.2020.57.2.9 · Cited by 3

Optimizing Wheat Milling By-Products: An Overview of Processing Techniques

Khashaba, R. A., Lou, H., Li, Y. J., Omer, S. H. S., Wang, X., Gu, Z., & Zhao, R. (2026) · Foods · doi:10.3390/foods15061085 · Cited by 3

Unveiling the role of starch-protein interaction in modulating the textural attributes of extruded rice: a perspective of starch multi-scale structures

He, Z., Pang, Y., & Li, X. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149189 · Cited by 2

Temperature-Mediated Structure–Functionality Changes in Soybean Meal Protein via Extrusion

Ma, R., Pan, X., Zhuang, Y., Han, Y., Li, S., Fang, Z., Xia, M., Hu, L., & Chen, H. (2026) · Foods · doi:10.3390/foods15162866 · Cited by 2

Influence of Feed Rate, Moisture and Mixture Composition from Composites Containing Rice (Oryza sativa), Sorghum [Sorghum bicolor (L.) Moench] and Bamboo (Yushania alpine) Shoots on Physical Properties of Extruded Flour and Mass Transfer

Wafula, N. W., Omwamba, M. N., & Mahungu, S. M. (2020) · Food and Nutrition Sciences · doi:10.4236/fns.2020.118057 · Cited by 2

Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives

Helmy, M., Abdou, E. S., & Mohamed, E. N. (2023) · Food Technology Research Journal · doi:10.21608/ftrj.2023.289922 · Cited by 2

Multiresponse optimization of the extrusion process for ready‐to‐eat snacks from pineapple byproducts and maize flour

Vivar‐Vera, M. D. L. Á., Navarro‐Cortez, R. O., Hernández‐Santos, B., Ramírez‐Rivera, E. D. J., Torruco‐Uco, J. G., Ramírez‐Figueroa, E., Amador‐Mendoza, A., Cruz‐Cabrera, I., & Rodríguez‐Miranda, J. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16716 · Cited by 2

Pesticides in rice-based products commercialised in Argentina

Medina, M. B., Maldonado, J. B., Page, L. M., Resnik, S. L., & Munitz, M. S. (2023) · Food Additives and Contaminants Part B · doi:10.1080/19393210.2023.2252782 · Cited by 2

Standar Pengolahan Produk Puff Pastry pada Wrap and Go di Hotel Four Points By Sheraton Surabaya

Haryanti, R., & Tjahyadi, B. I. (2023) · Jurnal Pariwisata dan Perhotelan · doi:10.47134/pjpp.v1i2.1904 · Cited by 2

Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator

Zambrano, Y., Bornhorst, G. M., & Bouchon, P. (2023) · Food & Function · doi:10.1039/d3fo03857b · Cited by 2

EFFECT OF EXTRUSION PARAMETERS ON THE EXTRUDED PRODUCTS FEATURES

Coțovanu, I., Mironeasa, S., Ungureanu‐Iuga, M., & Mironeasa, C. (2023) · International Multidisciplinary Scientific GeoConference SGEM ... · doi:10.5593/sgem2023v/6.2/s25.17 · Cited by 2

Influence of parboiling conditions on rice grain quality characters and insect infestation with rice weevil (Sitophilus oryzae. L) of some rice cultivars

Salam, K. M. H. A. E., El-Soud, G. M. A., Marei, A. E. S. M., Abdel-Rheim, K. H. M., Abdel‐Megeed, A., & Lamlom, S. F. (2024) · BMC Plant Biology · doi:10.1186/s12870-024-05651-y · Cited by 2

Understanding the structure and functionality of third-generation rice flour snacks enriched with grape pomace flour

Arazo-Rusindo, M. C., Oyarzún, M., Moreno, C., & Bouchon, P. (2025) · Food Structure · doi:10.1016/j.foostr.2025.100413 · Cited by 2

Effects of Extrusion‐Assisted Wet‐milling Isolation on Physicochemical Properties of Corn Starch

Yu, X., Qi, N., He, D., Wang, L., Zhu, M., Duan, Y., & Xiao, Z. (2022) · Starch - Stärke · doi:10.1002/star.202100249 · Cited by 2

Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates

Qi, J., Han, F., Liu, X., Li, R., Wang, C., Li, H., & Chen, S. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16342 · Cited by 2

Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat

Karyadi, J. N. W., Samodra, A. S., Rahmawati, D. K., Mahanani, R. S., Dwinata, V. F. S., Sinuhaji, P. F. P., & Susanti, D. Y. (2024) · Jurnal Ilmiah Rekayasa Pertanian dan Biosistem · doi:10.29303/jrpb.v12i1.592 · Cited by 1

Snack products from whole-grain red sorghum flour with paprika and cocoa powders

Hajnal, E. J., Banjac, V. V., Filipčev, B. V., Radić, B., Kos, J., Šimurina, O., & Cvetković, B. (2024) · Food and Feed Research · doi:10.5937/ffr0-53726 · Cited by 1

Development of Dried Rice-Mung Bean Gluten-free Pasta: Impact of Moisture Content, Ratio of Mung Bean Flour, and Ratio of Pregelatinized Dough on the Microstructure, Cooking Quality, and Textural Properties

Heng, S., Sae‐tan, S., Chaveesuk, R., & Ratanasumawong, S. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c01071 · Cited by 1

Processing Effect on Carbohydrate Structure and Physicochemical Properties of Starch, Dough and Flour of Some Cereals

Olamiti, G., & Ramashia, S. E. (2025) · Current Nutrition & Food Science · doi:10.2174/0115734013348401250311033456 · Cited by 1

Rice starch-ferulic acid complexes: The role of extrusion process

Huo, J., Duan, Y., Zeng, J., Ma, X., Hassan, M. E., Bo, B., Yu, X., & Zhigang, X. I. A. O. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.112974 · Cited by 1

Reactive Extrusion of Sorghum Flour with Ozone Modifies the Texture, Thermal Behavior, and Digestibility of Starch and Proteins

Palavecino, P. M., Parra, E. J. C., Rodríguez, M. D., Curti, M. I., Shmidt, M. C. B., & Ribotta, P. D. (2026) · Foods · doi:10.3390/foods15020375 · Cited by 1

Comprehensive utilization and development of kudzu root powder by twin-screw extrusion combined with vibration ultrafine grinding

Li, X., Sun, H., Nagassa, M., Gao, L., Pei, H., Liu, S., Gu, Y., Xinzhou, H., & He, S. (2026) · Journal of Food Science and Technology · doi:10.1007/s13197-026-06564-4 · Cited by 1

Development of chickpea-enriched rice third-generation (3G) snacks: Physicochemical, sensorial, and nutritional evaluation

Neder‐Suárez, D., Estrada-Moreno, I. A., Vázquez-Rodríguez, J. A., Valdez-Cárdenas, M. D. C., Lardizábal‐Gutiérrez, D., Campos-Venegas, K., Calva-Quintana, A., Ruíz‐Gutiérrez, M. G., & Quintero‐Ramos, A. (2026) · Food Chemistry Advances · doi:10.1016/j.focha.2026.101296 · Cited by 1

Physical, Functional and Process Characteristics of Corn Extrudates Enriched with an Ultrafiltration Retentate from Rose Wastewater

Mitova, M., Dushkova, M. A., Simitchiev, A. T., & Bakardzhiyski, I. C. (2026) · Purification · doi:10.3390/purification2020008 · Cited by 1

Recent advances in plant-based egg analogs: Challenges, solutions, and emerging food applications

Panda, J., Mishra, B., Nath, P. C., Rustagi, S., Avula, S. K., Raeisi, S., Sharifi‐Rad, M., & Mohanta, Y. K. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102309 · Cited by 1

Varying Corn Flour Inclusion Levels Modulate Fiber Fraction Degradation and Nutritional Value of Rice Straw via Co-Extrusion

Zhang, W., Wang, S., Xu, N., Ding, C., & Liu, B. (2026) · Agriculture · doi:10.3390/agriculture16131373 · Cited by 1

Effects of micronized-roasted coffee concentration and temperature process on technological properties of rice-based extruded

Sampaio, U. M., Campelo, P. H., Chang, Y. K., & Clerici, M. T. P. S. (2021) · Research Society and Development · doi:10.33448/rsd-v10i4.14529 · Cited by 1

Physical characteristics of extrudates from wheat semolina enriched with cocoa bean shells

Toshkov, N., Kodinova, S., & Bozadjiev, B. (2024) · BIO Web of Conferences · doi:10.1051/bioconf/202410203002 · Cited by 1

Optimizing a Coproduct from Maize Ethanol Production for Sustainable Plant-Based Food Ingredients

Sebastião, V. G., Cruz, B. D. R. G., Teixeira, R. H. F., da Silva, A. M. M., da Silva, J. F., Menezes, L. M. F., Pollonio, M. A. R., Sato, A. C. K., & Steel, C. J. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.4c00688 · Cited by 1

Gelatinization induced whole grain rice fortification technology

Kumari, A., & Roy, A. (2025) · Journal of Cereal Science · doi:10.1016/j.jcs.2025.104148 · Cited by 1

Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

(2020) · Biointerface Research in Applied Chemistry · doi:10.33263/briac112.89048914 · Cited by 1

Rheology and Quality Research of Cereal-Based Food

Raymundo, A., Torres, M. D., & de Sousa, I. M. N. (2021) · MDPI eBooks · doi:10.3390/books978-3-0365-0505-3 · Cited by 1

Characterization and End-Use Qualities of Rice Varieties in Kogi State, Nigeria

Azuka, C. E., Nwosu, A. N., Asoiro, F. U., & Omeje, K. O. (2022) · Trends in Agricultural Sciences · doi:10.17311/tas.2022.10.18 · Cited by 1

Empleo de ácido giberélico en alcachofa de semilla

Miguel, A. (2001) · Agrícola vergel: Fruticultura, horticultura, floricultura

Pre‐Processing of Non‐Printable Foods

Anandharamakrishnan, C., Moses, J. A., & Anukiruthika, T. (2022) · doi:10.1002/9781119669838.ch7

The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová, M., Burešová, I., Čuljak, R., & Dabash, V. (2022) · Czech Journal of Food Sciences · doi:10.17221/11/2022-cjfs

Effects of soy protein isolate on the physicochemical properties of Fresh extruded rice- shaped kernelsPreprint

Li, L., Li, D., Li, X., Wang, X., Li, X., Li, J., Jiang, Y., & Jiang, Y. (2022) · Research Square · doi:10.21203/rs.3.rs-2075938/v1

Aplicabilidade do Método de enfleurage para Extração de Óleos Essenciais de Espécies Vegetais

do Prado, H. R., Kohl, G. I., Nardi, S., & Valdez, R. H. (2022) · Seven Events eBooks · doi:10.56238/cipcaebv1-026

Mixtures Development, Physicochemical Characterisation and Consumer Acceptance for High Protein Vegan Burgers Based on Pre-Gelatinised Grains Flours Without GlutenPreprint

Ferreira, B. M. R., Torres, I. M. M., & Monteiro, A. R. G. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4683833

Optimisation of the Extrusion Process by Response Surface Methodology and Storage Stability of Extruded Fish Snacks Incorporated with Coconut DregsPreprint

Shukri, R., Talib, A. A., Rahman, R. A., Bakar, J., Ashari, R., Nor‐Khaizura, M. A. R., Hanani, Z. A. N., Ismail‐Fitry, M. R., Ibadullah, W. Z. W., & Mustapha, A. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4687862

Elaboración de harina de amaranto extrudido como ingrediente para la elaboración de pan libre de gluten

Gutiérrez‐Dorado, R., Olivas, Z. V. L., Sánchez, J. X. K. P., Hidalgo, K. A. M., Moreno, C. R., & Madrigales-Reátiga, L. F. (2024) · Revista Bio Ciencias · doi:10.15741/revbio.11.e1695

Red lentil pasta quality and in vitro digestibility modulation by means of processing conditions

Suo, X., Moreno-Araiza, O., Dall’Asta, M., Giuberti, G., Marchesani, A., & Vittadini, E. (2025) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2025.2464665

Development of multigrain snacks bar: Functional and nutritional contents as influenced by mixing ratio and extrusion conditions

Bello, A. B., Olorunsogo, S. T., Adejumo, B. A., Idah, P. A., & Sanusi, M. S. (2025) · Acta periodica technologica · doi:10.2298/apt250203007b

Pasting, Texture and Cooking Characteristics of Whole Grain Extruded Rice With Selenium and Zinc

Wang, R., Liu, C., Ma, C., Zhang, G., Yang, C., Zhang, N., & Liu, X. (2025) · Journal of Food Process Engineering · doi:10.1111/jfpe.70103

Microwave Assisted Fluidized Bed Spray Soaking and Gelatinization for Whole Grain Rice Fortification

Kumari, A., Sahoo, B., Sarkhel, S., Hait, S., Chatterjee, R., Mohan, A., & Roy, A. (2025) · Food Frontiers · doi:10.1002/fft2.70074

Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product

Guilombo, A. C. V., Solanilla‐Duque, J. F., Roa-Acosta, D. F., & Nieto‐Calvache, J. E. (2024) · I+ T+ C- Investigación, Tecnología y Ciencia · doi:10.57173/ritc.v1n18a2

An overview of extrusion and size change processes in the food industry

Karaça, A. C., Çapanoğlu, E., & Jafari, S. M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-12-819518-5.00007-3

Basic principles of extrusion process

Mounir, S., Ghandour, A., Falsafi, S. R., Ziena, H., Shatta, A., & Allaf, K. S. (2025) · Elsevier eBooks · doi:10.1016/b978-0-12-819518-5.00009-7

Optimization of Extrusion Parameters for Pearl Millet- Soy Noodles

Prakash, O., Rudra, S. G., Sagar, V. R., & Venkatesh, A. K. T. (2025) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.13.3.28

Effect of extrusion parameters on the quality of extruded reconstituted konjac glucomannan Rice

Lai, R., Liu, J., Qin, H., Li, Q., Chen, Y., Pan, W., Zhao, J., Huang, Q., An, H., Lin, Q., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.147418

Analysis of eating quality and nutritional properties of millet reconstituted ricePreprint

Zhang, J., Liu, Y., Zhang, X., zhang, X., Zhang, A., & Liu, J. (2025) · Research Square · doi:10.21203/rs.3.rs-9400563/v1

Thermomechanical Stabilization of Rice Bran by Extrusion: A Sustainable Strategy for Bioactive Ingredient Development in Circular Food Systems

Patiño-Rodríguez, O., & Bello‐Pérez, L. A. (2025) · Waste and Biomass Valorization · doi:10.1007/s12649-025-03446-2

Phytochemicals in food fortification: enhancing nutrient density and bioactive content

Süfer, Ö. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-26494-8.00031-8

Valorization of Sesame By-Products: Chemical and Functional Properties after Extrusion Processing

Ruiz-Armenta, X. A., Quintero-Soto, M. F., Uribe-Najar, A. L., Moreno, R. J. E., Cárdenas-Torres, F. I., Carrillo-Torres, J. A., & Gómez-Favela, M. A. (2026) · Revista Bio Ciencias · doi:10.15741/revbio.13.e2016

Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan

Lin, C.-R., Huang, P., & Chang, W.-C. (2026) · Bioresources and Bioprocessing · doi:10.1186/s40643-026-01007-6

Extrusion techniques for functional foods development

Gite, S. S., Mandliya, S., Vishwakarma, S., Mahato, D. K., & Dalbhagat, C. G. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33853-3.00014-4

Impact of micronutrient fortification on the functional and morphological properties of Cold-Extruded rice analogues

Ganachari, A., Nidoni, U., Hiregoudar, S., Ganachari, S. V., Ramappa, K. T., Naik, N. M., Vanishree, S., & Mathad, P. F. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-026-04102-6

Extrudates Based on Yellow Corn (Zea mays), Quinoa (Chenopodium quinoa) and Heme Iron as a Strategy to Combat Anemia

Cutipa, R. C., Mendoza, E. E. A., & Mamani, M. K. S. (2026) · Ingeniería e Investigación · doi:10.15446/ing.investig.118046

Co-modified rice starch by extrusion and GML: multi-level structure

Song, J., Cui, C., Yang, Z., Cheng, S., Fan, Y., Zeng, J., Ma, X., Yu, X., Zhigang, X. I. A. O., & Wang, L. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.113139

Optimization of extrusion process in enhancing shelf stability and bioactive compounds of black rice bran

Zhao, D., Tan, Q., Zhang, M., Chung, D., Jia, X., Meng, X., Huang, F., Dong, L., Ma, Q., Deng, M., et al. (2026) · Future Foods · doi:10.1016/j.fufo.2026.101061

In Vitro Digestion and Fecal Fermentation Characteristics of Extruded High Amylose Maize Starch with Different Moisture Contents

Zhang, H., Guo, H., Wang, S., & Wang, S. (2026) · Foods · doi:10.3390/foods15111956

Development and characterisation of calcium and vitamin D-fortified starch-based multi-millet extruded snack

Singh, T. B., Kaushik, R., Sasikumar, R., Singh, S., Vivek, K., Selva Kumar, T., & Jaiswal, A. K. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102297

Protein pasta: Formulation, processing strategies and market positioning

Boukid, F., Greco, M. M., & Rosell, C. M. (2026) · Food Research International Translational Research · doi:10.1016/j.frintr.2026.100001

Moderate okara inclusion in cold-extruded vegetable snacks: Physicochemical and sensory trade-offs in a rice-milk composite matrix

Labartine, E. C., & Cruz, R. D. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102377

Drying-induced structural reorganization modulates the cooking quality and microrheological behavior of multigrain reconstituted rice

Liu, J., Chen, C., Cui, T., Wen, M., Li, F. F., & Gao, T. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02256-z

Understanding the Premium Value of Tradition: Why are Consumers Willing to Pay More for Traditional Rice?

Santharam, B., Parasuraman, B., Kannan, M. J. M., Pandiselvam, R., Prahadeeswaran, M., Parveen, S., Rakshitha, B., & Vanitha, G. (2026) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2026.2707962

Effect on phytochemical properties

Dasore, A., & Hashim, N. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29987-2.00011-7

Hybrid extrusion

Ávila‐Orta, C. A., Fonseca‐Florido, H. A., Covarrubias‐Gordillo, C. A., Soriano‐Corral, F., Crúz‐Delgado, V. J., & la Cruz, V. G. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29987-2.00007-5

Effect on antinutritional factors

Vaibav, Sarkhel, S., Kumari, A., & Roy, A. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29987-2.00012-9

Impact of heat-moisture treatment on cooking characteristics, structural features, and low digestion of japonica rice

Zhou, R., Zheng, J., Jin, Z., Zhang, T., & Miao, M. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109715

Improving the Antioxidant Activity and Consumer Acceptance of Rice Snacks Fortified With Barley

Choi, I. S., & Kwak, E. J. (2026) · Journal of Food Science · doi:10.1111/1750-3841.71302

Thermoplastic extrusion of minor cereals and pseudocereals: technological and nutritional properties, interactions, and applications

Carvalho, H. J. M., Soares, A. C. S., Clerici, M. T. P. S., & Tagliapietra, B. L. (2026) · Food Research International Translational Research · doi:10.1016/j.frintr.2026.100005

Investigating the dynamic in vitro digestive characteristics of multigrain reconstituted rice after extrusion modification compared with white rice: focus on gastric emptying, digestive behavior and structural evolution

Wang, Y., Sun, W., Liu, S., Zhao, X., Zhao, Z., Li, B., Zhang, H., & Wang, Y. (2026) · Journal of Cereal Science · doi:10.1016/j.jcs.2026.104538

Thermal Processing: Principles, Effect on Sensory Quality and Nutrients, and Shelf-Life

MaoMao, Z., & Deng, Q. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-40344-6.00141-1

Reconstituted Rice with Low-Glycemic-Index Potential as an Alternative to Polished Rice: Structural, Cooking, Nutritional, and In Vitro Digestibility Attributes

Hu, Y., Shen, Q., Yang, L., & Li, M. (2026) · Foods · doi:10.3390/foods15183297

Combined effects of twin-screw extrusion parameters on physical, morphological, and microstructural properties of cassava-based analog rice

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