Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism
Ying Li, Xue Bai, Mengna Zhao, Hui Wang, Jia Feng, Xiufang Xia, Qian Liu
Topics & Concepts
CrystallinityCoatingContact angleAbsorption of waterFrench friesStarchChemistryWater contentFood scienceMaterials scienceMoistureChemical engineeringAbsorption (acoustics)Oil dropletComposite materialEmulsionOrganic chemistryEngineeringGeotechnical engineeringNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesProteins in Food Systems