Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour-Reference-Cited by-同舟云学术

Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour

Published:2022-03-09 Issue:6 Volume:57 Page:3523-3531
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Li Xue¹,Liu Yan‐jun¹,Nian Bin‐bin¹,Cao Xin‐yu¹,Liu Yuan‐fa¹^ORCID,Xu Yong‐jiang¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15676

Reference29 articles.

1. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

2. Epoxy fatty acids in used frying fats and oils, edible oils and chocolate and their formation in oils during heating

3. Toxic effects of triacylglycerol polymer on macrophages in vitro

4. Olive oil stability under deep-frying conditions

5. Impact of salt and lipid type on in vitro digestion of emulsified lipids

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