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120 积分 2026-01-21 加入
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
26天前
已完结
Food-Derived Carbohydrates — Structural Complexity and Functional Diversity
26天前
已完结
Impact of potato starch structural transitions on microstructure development during deep-frying
27天前
已完结
Impact of starch–lipid complexes on oil absorption of starch and its mechanism
27天前
已完结
Revisiting the mechanisms of oil uptake during deep-frying
27天前
已完结
Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment
27天前
已完结
Reducing the oil absorption and improving the quality of fried potato chips by ultrasound combined with acid soaking
28天前
已完结
Comprehensive insights into oil absorption in fried foods: The role of surface characteristics
28天前
已完结
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