ArticleUltrasonics sonochemistry2024
Physicochemical and rheological properties of ultrasonic-assisted pregelatinized rice flour.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Pea protein isolate modified by Persian gum and ultrasound treatment as a thickening agent for dysphagia-oriented instant rice porridge.Ultrasonics sonochemistry · 2026Article
- Composition Descriptors and Cultivar Transferability in Machine-Learning Models of Ultrasonication-Induced Functional Properties of Rice Flour.Foods (Basel, Switzerland) · 2026Article
- Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten-Free Pizza.Food science & nutrition · 2026Article
- Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes.Food chemistry: X · 2026Article
- Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility.Ultrasonics sonochemistry · 2026Article
- Effects of Different Particle Sizes of Ultrafine Indica Rice Flour andFood science & nutrition · 2025Article
- Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice.Foods (Basel, Switzerland) · 2025Article
- Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Food chemistry: X · 2025Article
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Authors and funding
6 authors.
Funding
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Abstract
This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry.
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