Effects of egg white protein with and without transglutaminase on the structural and physicochemical properties of heat‐moisture‐treated rice flour‐based pasta
Overall, this study shows that EWP (with or without TG) can successfully improve HMT rice flour-based pasta, resulting in a wheat-like texture, low CL, and slower starch digestion. These findings support the scalable production of nutritionally enhanced GF pasta, particularly for gluten-sensitive and health-conscious consumers. © 2025 Society of Chemical Industry.
Authors
- Ratchadaporn Kaprasob
- Natta Laohakunjit (ORCID: https://orcid.org/0000-0002-2833-6273)
- A. Uthairatanakij (ORCID: https://orcid.org/0000-0003-4623-7241)
- Punchira Vongsawasdi
- Orrapun Selamassakul (ORCID: https://orcid.org/0000-0002-3536-0888)
- Nattapon Kaisangsri (ORCID: https://orcid.org/0000-0001-8944-369X)
- Aimé Roger Raherison
Institutions
- King Mongkut's University of Technology Thonburi (TH)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-02
- DOI
- https://doi.org/10.1002/jsfa.70286
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12