Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

(2012) Chaiwut Gamonpilas et al.   JOURNAL OF FOOD ENGINEERING

Transglutaminase Crosslinked Pectin- and Chitosan-based Edible Films: A Review

(2011) Raffaele Porta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hydrocolloids in fried foods. A review

(2011) P. Varela et al.   FOOD HYDROCOLLOIDS

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of Edible Films and Coatings with Antimicrobial Activity

(2010) Carmen A. Campos et al.   Food and Bioprocess Technology

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

(2009) AMAN MOHAMMAD ZIAIIFAR et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

(2008) Aman Mohammad Ziaiifar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY