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The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM.
Yang, Dan; Wu, Gangcheng; Li, Peiyan; Qi, Xiguang; Zhang, Hui; Wang, Xingguo; Jin, Qingzhe.
Affiliation
  • Yang D; National Engineering Research Center for Functional Food, China.
  • Wu G; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
  • Li P; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Qi X; National Engineering Research Center for Functional Food, China.
  • Zhang H; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China.
  • Wang X; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
  • Jin Q; National Engineering Research Center for Functional Food, China.
Food Chem X ; 7: 100095, 2020 Sep 30.
Article in En | MEDLINE | ID: mdl-32637912
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2020 Document type: Article Affiliation country: China Country of publication: Países Bajos
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Chem X Year: 2020 Document type: Article Affiliation country: China Country of publication: Países Bajos