Concepedia

Instant Cereals

Instant Cereals is a type of cereal product formulation designed for rapid rehydration and consumption with minimal or no cooking, distinguished by its processing through pre-gelatinization and drying techniques that enable immediate preparation upon addition of hot or cold liquid.

94

Publications

3.8K

Citations

378

Authors

130

Institutions

Publications per year

2017–2026

38

Variants

Instant Cereal

Parents

Publications

94

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 751 citations

, , +13

Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice

Orrawan Rewthong, Somchart Soponronnarit, Chaiyong Taechapairoj et al. · Journal of Food Engineering · 2010 · 150 citations

, , +16

The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage

Haoliang Cai, Sha Yang, Mengna Zhang et al. · Food Research International · 2022 · 106 citations

, , +17

Chemical, Functional and Sensory Properties of Instant Yam - Breadfruit Flour

AA Adebowale, SA Sanni, FO Oladapo · Nigerian Food Journal · 2009 · 103 citations

, , +15

Physiochemical properties of ready-to-eat breakfast cereals

Delaney Jones, R. Chinnaswamy, Yee Qing Tan et al. · Cereal Foods World · 2000 · 84 citations

, , +10

1–5 of 94

Authors

378

  1. YC
    YiFang Chu

    Pepsi (United States), United States

    4 publications · 150 citations

    4

    h-index

  2. SS
    Sirichai Songsermpong

    Kasetsart University, Thailand

    2 publications · 29 citations

    2

    h-index

  3. IŠ
    Ivan Švec

    University of Chemistry and Technology, Prague, Czechia

    2 publications · 35 citations

    2

    h-index

  4. TF
    Tiantian Fu

    Southwest Jiaotong University, China

    2 publications · 49 citations

    2

    h-index

  5. CK
    Corby K. Martin

    Pennington Biomedical Research Center, United States

    2 publications · 99 citations

    2

    h-index

1–5 of 378

Institutions

130

  1. Kasetsart University

    Bangkok, Thailand

    5 h-index

    14 publications

    427 citations

  2. Pepsi (United States)

    Purchase, United States

    4 h-index

    15 publications

    600 citations

  3. Universidad Autónoma de Sinaloa

    Culiacán, Mexico

    4 h-index

    8 publications

    279 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    4 h-index

    21 publications

    1.3K citations

  5. Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional

    Mexico City, Mexico

    4 h-index

    6 publications

    232 citations

  6. Instituto Politécnico Nacional

    Mexico City, Mexico

    4 h-index

    6 publications

    296 citations

  7. Autonomous University of Queretaro

    Querétaro City, Mexico

    4 h-index

    12 publications

    605 citations

  8. PepsiCo (United Kingdom)

    Leicester, United Kingdom

    4 h-index

    12 publications

    570 citations

1–8 of 130

Venues

  1. LWT

    9 publications · 257 citations

    9

    h-index

  2. Food Chemistry

    6 publications · 245 citations

    6

    h-index

  3. 4

    h-index

  4. Journal of Food Engineering

    4 publications · 289 citations

    4

    h-index

  5. Food Research International

    3 publications · 150 citations

    3

    h-index

1–5