Wheat gluten structure and (non–)covalent network formation during deep-fat frying

Author:

Riley I.M.ORCID,Verma U.ORCID,Verboven P.ORCID,Nicolai B.M.,Delcour J.A.ORCID

Funder

FWO

Vlaamse regering

Publisher

Elsevier BV

Reference63 articles.

1. AACC. (1999). Method 44-15.02. Moisture - air-oven methods. In Approved Methods of Analysis (11th ed.). AACC International.

2. AACC. (2001). Method 10-05.01. Measurement of volume by rapeseed displacement. In Approved Methods of Analysis (11th ed.). AACC International.

3. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Research International,2001

4. AOAC. (1995). Method 990.03. Protein (Crude) in animal feed: Combustion method. In Official Methods of Analysis (16th ed.). AOAC International.

5. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian;Critical Reviews in Food Science and Nutrition,2019

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