Lv11
26 积分 2024-03-22 加入
Foodomics-based chemical profiling and signature compound characterization of air-fried potato chips: The effect of thermal processing and fish oil treatment on advancing safety, nutrition, and flavor attributes
5小时前
已完结
Physical fields assisted frying technologies for reducing oil content of fried food
8小时前
已完结
Inhibitory effect of chitosan coating on oil absorption in French fries based on starch structure and morphology stability
6个月前
已完结
Effects of frying on the surface oil absorption of wheat, potato, and pea starches
6个月前
已完结
New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles
1年前
已完结
Effects of frying on the surface oil absorption of wheat, potato, and pea starches
1年前
已完结
Effect of frying on the pasting and rheological properties of normal maize starch
1年前
已完结
Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study
1年前
已完结
Effects of explosion puffing on the native structural organization and oil adsorption properties of starch
1年前
已完结
Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying
1年前
已完结
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