Whether the degradation of frying oil affects oil absorption: Tracking fresh and degraded oil in fried potato strips during frying and cooling and microstructure characterization
Dan Yang, Ling Zhu, Gangcheng Wu, Xiaojing Li, Peiyan Li, Hui Zhang, Tongtong Liu
Topics & Concepts
Degradation (telecommunications)Materials scienceOil dropletAbsorption (acoustics)MicrostructureFood sciencePenetration (warfare)Vegetable oilChemistryComposite materialOrganic chemistryEmulsionOperations researchEngineeringComputer scienceTelecommunicationsEdible Oils Quality and AnalysisIsotope Analysis in EcologyProteins in Food Systems