Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs-Reference-Cited by-同舟云学术

Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs

Published:2023-07 Issue: Volume:149 Page:109715
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Zun^ORCID,Ng Ken^ORCID,Warner Robyn Dorothy,Stockmann Regine,Fang Zhongxiang^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

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3. Effcet of nanoedible coating of French fried potatoes and oil uptake reduction;Ali;International Journal of Advance Reseearch in Science and Engineering,2017

4. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins;Ananey-Obiri;Trends in Food Science & Technology,2018

5. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken;Ananey-Obiri;Food Hydrocolloids,2020

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1. The application of pretreatments for producing low-fat fried foods: A review;Trends in Food Science & Technology;2023-10

2. Chitosan in Oral Drug Delivery Formulations: A Review;Pharmaceutics;2023-09-21

3. Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs;International Food Research Journal;2023-08-30