Multifractal analysis of meat-analog based coated fried foods texture profile
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference39 articles.
1. Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato;Adedeji;Journal of Food Engineering,2018
2. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;Journal of Food Engineering,2011
3. Meat analogs: Protein restructuring during thermomechanical processing;Beniwal;Comprehensive Reviews in Food Science and Food Safety,2021
4. Air-frying of meat analog based parfried frozen batter coated foods;Bhuiyan;Journal of Food Engineering,2023
5. Electromagnetic, air and fat frying of plant protein-based batter-coated foods;Bhuiyan;Foods,2023
Cited by 1 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. Post-fry oil distribution in batter coated fried foods;LWT;2024-01
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