Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets
Lulu Cui, Jiwang Chen, Jiahao Zhai, Lijuan Peng, Youling L. Xiong
Topics & Concepts
Food scienceCarboxymethyl celluloseXanthan gumChemistryGuar gumThickening agentAbsorption of waterEmulsionPenetration (warfare)StarchWater contentRheologyMaterials scienceComposite materialMathematicsSodiumOrganic chemistryThickeningGeotechnical engineeringEngineeringOperations researchPolymer scienceFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications