Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
Stijn Reyniers, Niels De Brier, Nand Ooms, Sandra Matthijs, Agnese Piovesan, Pieter Verboven, Kristof Brijs, Robert G. Gilbert, Jan A. Delcour
Topics & Concepts
AmyloseFood scienceChemistryCrystallizationChemical engineeringOrganic chemistryStarchEngineeringFood composition and propertiesPolysaccharides and Plant Cell WallsBiofuel production and bioconversion