224 related articles for article (PubMed ID: 31092793)
1. Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.
Qi J; Wang X; Wang X; Akoh CC; Jin Q
J Oleo Sci; 2019 Jun; 68(6):559-566. PubMed ID: 31092793
[TBL] [Abstract][Full Text] [Related]
2. Underutilised palm stearin as hard stock for deep-frying medium and its performance for oil uptake in instant noodles.
Ooi EZH; Ab Karim NA; Chan ES; Wang Y; Tang TK; Tong SC; Khor YP; Lee YY
J Sci Food Agric; 2024 May; 104(7):3958-3970. PubMed ID: 38284502
[TBL] [Abstract][Full Text] [Related]
3. Effect of deep-fat frying on fat oxidation in soybean oil.
Goburdhun D; Jhurree B
Int J Food Sci Nutr; 1995 Nov; 46(4):363-71. PubMed ID: 8574863
[TBL] [Abstract][Full Text] [Related]
4. Effect of oil surface activity on oil absorption behavior of potato strips during frying process.
Liu Y; Tian J; Duan Z; Li J; Fan L
Food Chem; 2021 Dec; 365():130427. PubMed ID: 34218110
[TBL] [Abstract][Full Text] [Related]
5. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying.
Li X; Wu G; Yang F; Meng L; Huang J; Zhang H; Jin Q; Wang X
Food Chem; 2019 Jan; 272():12-17. PubMed ID: 30309521
[TBL] [Abstract][Full Text] [Related]
6. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Gulia N; Khatkar BS
Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
[TBL] [Abstract][Full Text] [Related]
7. Identifying key factors and strategies for reducing oil content in fried instant noodles.
Obadi M; Li Y; Xu B
J Food Sci; 2022 Oct; 87(10):4329-4347. PubMed ID: 36076362
[TBL] [Abstract][Full Text] [Related]
8. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.
Winkler-Moser JK; Bakota EL; Hwang HS
J Food Sci; 2018 Feb; 83(2):266-274. PubMed ID: 29337368
[TBL] [Abstract][Full Text] [Related]
9. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
Cao X; Zhou S; Yi C; Wang L; Qian H; Zhang H; Qi X
J Texture Stud; 2017 Dec; 48(6):607-615. PubMed ID: 28472852
[TBL] [Abstract][Full Text] [Related]
10. Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats.
Stahl MA; Buscato MHM; Grimaldi R; Cardoso LP; Ribeiro APB
Food Res Int; 2018 May; 107():61-72. PubMed ID: 29580526
[TBL] [Abstract][Full Text] [Related]
11. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles.
Noonim P; Rajasekaran B; Venkatachalam K
Gels; 2022 Aug; 8(8):. PubMed ID: 36005088
[TBL] [Abstract][Full Text] [Related]
12. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system.
Cho YJ; Lee S
Food Chem; 2015 Jun; 176():40-4. PubMed ID: 25624204
[TBL] [Abstract][Full Text] [Related]
13. Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
Alkaltham MS; Özcan MM; Uslu N; Salamatullah AM; Hayat K
J Oleo Sci; 2020 Mar; 69(3):185-190. PubMed ID: 32051358
[TBL] [Abstract][Full Text] [Related]
14. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and
Wang J; Li A; Hu J; Zhang B; Liu J; Zhang Y; Wang S
Front Nutr; 2022; 9():823432. PubMed ID: 35252303
[TBL] [Abstract][Full Text] [Related]
15. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.
Gomes A; Costa ALR; Cunha RL
Colloids Surf B Biointerfaces; 2018 Apr; 164():272-280. PubMed ID: 29413606
[TBL] [Abstract][Full Text] [Related]
16. Effects of the Frying and Drying Conditions on the Furan Formation in Instant-Noodle Manufacturing.
Hwang J; Lee HY; Lee KG
J Agric Food Chem; 2022 Aug; 70(34):10400-10404. PubMed ID: 35195988
[TBL] [Abstract][Full Text] [Related]
17. Carbonyl compounds vaporize from oil with steam during deep-frying.
Totani N; Ono M; Burenjargal M; Ojiri Y
J Oleo Sci; 2007; 56(9):449-56. PubMed ID: 17898512
[TBL] [Abstract][Full Text] [Related]
18. Ultrasound Assisted Synthesis of Hydroxylated Soybean Lecithin from Crude Soybean Lecithin as an Emulsifier.
Chiplunkar PP; Pratap AP
J Oleo Sci; 2017 Oct; 66(10):1101-1108. PubMed ID: 28924086
[TBL] [Abstract][Full Text] [Related]
19. Oral administration of lipid oil-in-water emulsions performed with synthetic or protein-type emulsifiers differentially affects post-prandial triacylglycerolemia in rats.
Nassra M; Bourgeois C; Subirade M; Sauvant P; Atgié C
J Physiol Biochem; 2018 Nov; 74(4):603-612. PubMed ID: 29725909
[TBL] [Abstract][Full Text] [Related]
20. Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration.
Soo YN; Tan CP; Tan PY; Khalid N; Tan TB
J Sci Food Agric; 2021 Apr; 101(6):2455-2462. PubMed ID: 33034060
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]