Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process-Reference-Cited by-同舟云学术

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Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process

Published:2024-05 Issue: Volume:267 Page:131355
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Yancai,Zhu Jiabin,Liu Changnian,Wang Yuanyuan,Su Caihong,Gao Yuan,Li Qi,Yu Xiuzhu

Funder

Shaanxi Key Science and Technology Innovation Team Project

Shaanxi Province Department of Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process;Li;Food Chem.,2017

2. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocoll.,2018

3. Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids;Okumus;Food Chem.,2018

4. Starch–lipid and starch–lipid–protein complexes: a comprehensive review;Wang;Compr. Rev. Food Sci. Food Saf.,2020

5. Effects of amylose content and enzymatic debranching on the properties of maize starch-glycerol monolaurate complexes;Liu;Carbohydr. Polym.,2019

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips;Food Chemistry;2024-12

2. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10

3. Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies;Comprehensive Reviews in Food Science and Food Safety;2024-07

4. Influence of key component interactions in flour on the quality of fried flour products;Critical Reviews in Food Science and Nutrition;2024-06-22

5. Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel;Food Science & Nutrition;2024-06-17

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