Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter-Reference-Cited by-同舟云学术

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Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter

Published:2024-11 Issue: Volume:196 Page:115015
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jingwei,Yang Shenglong,Liu He,Tao Li,Lan Wenfei,Liu Bo,Yu Lei^ORCID,Wang Liyan

Publisher

Elsevier BV

Reference36 articles.

1. Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein;Bao;International Journal of Biological Macromolecules,2023

2. Impact of batter solid-water ratio and frying time on meat-analog based coated fried food;Bhuiyan;LWT,2023

3. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt;Chen;Food Chemistry,2019

4. Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions;Chen;Food Research International,2023

5. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying;Chen;Food Chemistry,2021

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