Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch-Reference-Cited by-同舟云学术

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Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch

Published:2019-12 Issue: Volume:97 Page:105231
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chen Long^ORCID,Ma Rongrong,Zhang Zipei,McClements David Julian,Qiu Lizhong,Jin Zhengyu^ORCID,Tian Yaoqi

Funder

National Natural Science Foundation of Jiangsu Province - China

Taishan Industry Leader Talent Project - China.

Postgraduate Research & Practice Innovation Program of Jiangsu Province - China

Outstanding Doctoral Cultivation Fund in Jiangnan University - China

Postgraduate Overseas Research Fund of Jiangnan University - China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack;Abd Rahman;Journal of Food Process Engineering,2017

2. Determination of oil in fried potato products by differential scanning calorimetry;Aguilera;Journal of Agricultural and Food Chemistry,1997

3. Hydrocolloid-based coatings are effective at reducing acrylamide and oil content of French fries;Al-Asmar;Coatings,2018

4. Methods of the association of official analytical chemists;AOAC,1990

5. A comparative study on formation of polar components, fatty acids and sterols during frying of refined olive pomace oil pure and its blend coconut oil;Ben Hammouda;Journal of Agricultural and Food Chemistry,2018

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