Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process
Yancai Li, Jiabin Zhu, C. J. Liu, Yuanyuan Wang, Caihong Su, Yuan Gao, Qi Li, Xiuzhu Yu
Topics & Concepts
StarchChemistryFood scienceRapeseedDegree of unsaturationSteamingCrystallinityPotato starchFood chemistryOrganic chemistryMoleculeCrystallographySupramolecular chemistryGreen chemistryFood composition and propertiesEdible Oils Quality and AnalysisPotato Plant Research