Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference40 articles.
1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000
2. Evaluation of fat uptake of polysaccharide coatings on deep-fat fried potato chips by confocal laser scanning microscopy;Archana;International Journal of Food Properties,2016
3. Effect of baking conditions on properties of starch isolated from bread crumbs: Pasting properties, iodine complexing ability, and X-ray patterns;Besbes;Food and Bioprocess Technology,2014
4. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013
5. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods;Brannan;European Journal of Lipid Science and Technology,2014
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3