Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method-Reference-Cited by-同舟云学术

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Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method

Published:2022-12-15 Issue:2 Volume:58 Page:720-729
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Murid Misbah¹²^ORCID,Khan Muhammad Kashif Iqbal¹³^ORCID,Maan Abid Aslam¹³^ORCID,Asif Muhammad¹,Sablani Shyam S.²^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. Department of Biological Systems Engineering Washington State University Pullman WA 99163 USA

3. Department of Food Engineering University of Agriculture Faisalabad Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16222

Reference32 articles.

1. The Development of a Green Innovative Bioactive Film for Industrial Application as a New Emerging Technology to Protect the Quality of Fruits

2. Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials

3. Inhibitory effects of pomegranate flower extract and vitamin B3 on the formation of acrylamide during the donut making process

4. Electrostatic Coating Technologies for Food Processing

5. Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems

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