The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Investigation of the flowability, thermal stability and emulsification properties of two milk protein concentrates having different levels of native whey proteins

(2021) Mohammadreza Khalesi et al.   FOOD RESEARCH INTERNATIONAL

Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets

(2020) Chaofan Chen et al.   JOURNAL OF FOOD SCIENCE

Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

(2018) Jinhui Shan et al.   JOURNAL OF FOOD SCIENCE

Whey and Pea Protein Fortification of Rice Starches: Effects on Protein and Starch Digestibility and Starch Pasting Properties

(2018) Joan Oñate Narciso et al.   STARCH-STARKE

Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

(2018) Daniel Ananey-Obiri et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

(2018) Yanan Sun et al.   ULTRASONICS SONOCHEMISTRY

Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation

(2017) Kai-Qiang Wang et al.   FOOD CHEMISTRY

Edible coatings minimize fat uptake in deep fat fried products: A review

(2017) Mia Kurek et al.   FOOD HYDROCOLLOIDS

Sorption equilibrium moisture and isosteric heat of Chinese wheat flours

(2017) X. Han et al.   Quality Assurance and Safety of Crops & Foods

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

(2016) Oleksii Parniakov et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Wheat starch production, structure, functionality and applications-a review

(2016) Khetan Shevkani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

(2016) Heng Zeng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of hydrocolloids on the properties of wheat/potato starch mixtures

(2016) María Soledad Varela et al.   STARCH-STARKE

Effect of pullulan on the short-term and long-term retrogradation of rice starch

(2015) Long Chen et al.   CARBOHYDRATE POLYMERS

Surface ruptures of fried batters as influenced by batter formulations

(2015) Jamshid Rahimi et al.   JOURNAL OF FOOD ENGINEERING

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

(2014) Yujie Su et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods

(2013) Robert G. Brannan et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

(2012) Fenghui Zhang et al.   MEAT SCIENCE

Determination of thermal stability and activation energy of polyvinyl alcohol–cassava starch blends

(2010) Lee Tin Sin et al.   CARBOHYDRATE POLYMERS

Comparison of the digestion of caseins and whey proteins in equine, bovine, caprine and human milks by human gastrointestinal enzymes

(2010) Ragnhild Aabøe Inglingstad et al.   Dairy Science & Technology

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

(2010) Fereshteh Dehghan Nasiri et al.   Food and Bioprocess Technology

Effect of storage proteins on pasting properties and microstructure of Thai rice

(2010) Teerarat Likitwattanasade et al.   FOOD RESEARCH INTERNATIONAL

Water adsorption and desorption isotherms of chestnut and wheat flours

(2010) R. Moreira et al.   INDUSTRIAL CROPS AND PRODUCTS

Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation

(2010) Akinbode A. Adedeji et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Moisture sorption characteristics of dried acid casein from buffalo skim milk

(2010) I.K. Sawhney et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

(2009) Su-Der Chen et al.   JOURNAL OF FOOD ENGINEERING

Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution

(2009) Liming Zhang et al.   THERMOCHIMICA ACTA

Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

(2008) Chang-chun Hao et al.   JOURNAL OF FOOD ENGINEERING

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

(2008) Hui-Huang Chen et al.   JOURNAL OF FOOD ENGINEERING

Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC

(2007) Chien-Li Chen et al.   FOOD HYDROCOLLOIDS

Effect of different protein isolates and transglutaminase on rice flour properties

(2007) Cristina Marcoa et al.   JOURNAL OF FOOD ENGINEERING

Thermal decomposition kinetics of natural fibers: Activation energy with dynamic thermogravimetric analysis

(2007) Fei Yao et al.   POLYMER DEGRADATION AND STABILITY