Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets
Yang Jiang, Ruike Qin, Caihua Jia, Jianhua Rong, Yang Hu, Ru Liu
Topics & Concepts
Food scienceAcrylamideChemistryMaillard reactionXanthan gumFish <Actinopterygii>FortificationChitosanBiochemistryRheologyBiologyMaterials sciencePolymerFisheryOrganic chemistryComposite materialCopolymerPotato Plant ResearchSesame and Sesamin ResearchFood composition and properties