Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
Jingwei Zhang, Tao Li, Jiawei Tang, Boyu Xiong, Yilin Zhao, Tingyu Ma, Lei Yu
Topics & Concepts
StarchAbsorption of waterChemistryDifferential scanning calorimetryAbsorption (acoustics)Food scienceChemical engineeringBound waterMaterials scienceComposite materialOrganic chemistryMoleculePhysicsThermodynamicsEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes