Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion-Reference-Cited by-同舟云学术

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Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion

Published:2019-12-17 Issue:1 Volume:8 Page:668-674
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Jiang He¹,Chen Wenwei²,Jia Zhenbao²,Tao Fei³^ORCID

Affiliation:

1. Center for Food Safety & Quality Hangzhou Institute for Food and Drug Control Hangzhou China

2. Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province China Jiliang University Hangzhou China

3. College of Standardization China Jiliang University Hangzhou China

Funder

Food and Drug Administration of Zhejiang Province

Provincial Key Research and Development Program of Zhejiang

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1355

Reference41 articles.

1. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

2. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage

3. Performance of palm olein and modified rapeseed, sunflower, and soybean oils in intermittent deep‐frying

4. Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

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. Research and Design of a Chicken Wing Testing and Weight Grading Device;Electronics;2024-03-12

2. Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning;European Journal of Lipid Science and Technology;2023-06-27

3. Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils;Foods;2022-10-26

4. Effect of chitooligosaccharide and α-tocopherol on physical properties and oxidative stability of shrimp oil-in-water emulsion stabilized by bovine serum albumin-chitosan complex;Food Control;2022-07

5. The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval;Journal of Food Composition and Analysis;2022-03

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