ArticleFood chemistry: X2025
Fortification of cricket and silkworm pupae powders to improve nutritional quality and digestibility of rice noodles.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- In Vitro Digestion Influences Bioactive Compound Profiles, Antioxidant Activity, and Free Amino Acid Release in Plant-Based Milk Alternatives.Foods (Basel, Switzerland) · 2026Article
- Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality.Food science & nutrition · 2026Article
- Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour.Foods (Basel, Switzerland) · 2026Article
- Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor.Food chemistry: X · 2026Article
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Article
- Nutritional value and consumer acceptance of food products fortified with edible insects: a systematic review.Cogent food & agriculture · 2026Article
- Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement.Foods (Basel, Switzerland) · 2025Article
- Fermentation of House Crickets (Foods (Basel, Switzerland) · 2025Review
- Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation ofFoods (Basel, Switzerland) · 2025Article
- House Cricket (Nutrients · 2025Article
- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Nutritional Composition and Bioactive Profiles of Farmed and Wild Watermeal (Foods (Basel, Switzerland) · 2025Article
- Exploring the Use ofFoods (Basel, Switzerland) · 2025Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %-25.85 %) and in vitro digestibility (71.61 %-90.58 %) (
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