Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil

Author:

Li Xu,Cheng Xinyi,Wu Gangcheng,Huang Jianhua,Zhang Hui,Jin Qingzhe,Wang XingguoORCID

Funder

Jiangsu Province

Science and Technology Department of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Chapter 9 frying oil chemistry;Aladedunye,2017

2. Non-aqueous foams in lubricating oil systems;Binks;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2010

3. Frying performance of palm oil liquid fractions;Bracco;Journal of the American Oil Chemists’ Society,1981

4. Fatty acid alterations in oils and fats during heating and frying;Bruhl;European Journal of Lipid Science and Technology,2014

5. The relationship between the dilatational rheology and crude oil foam stability. I. Preliminary studies;Callaghan;Colloids and Surfaces,1983

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