Microstructural and physicochemical changes of coated and frozen fried chicken-Reference-Cited by-同舟云学术

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Microstructural and physicochemical changes of coated and frozen fried chicken

Published:2022-06-28 Issue:9 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Adegoke Samuel Chetachukwu¹,Adrah Kelvin¹,Nowlin Kyle²,Tahergorabi Reza³^ORCID

Affiliation:

1. Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA

2. Joint School of Nanoscience and Nanoengineering Greensboro North Carolina USA

3. Food and Nutritional Sciences Program North Carolina Agricultural & Technical State University Greensboro North Carolina USA

Funder

National Institute of Food and Agriculture

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16822

Reference60 articles.

1. Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato

2. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

3. Multivariate analysis for FTIR in understanding treatment of used cooking oil using activated carbon prepared from olive stone

4. Production of Protein-Coated Low-Fat Potato Chips

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel;Journal of Agriculture and Food Research;2024-12

2. Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls;Journal of Agriculture and Food Research;2024-09

3. Effect of polysaccharide-coatings on deep-fried chicken breast physicochemical properties and nutritional composition;2024-08-12

4. Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings;Progress in Organic Coatings;2024-01

5. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods;Heliyon;2023-11

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