Effect of guar gum with glycerol coating on the properties and oil absorption of fried potato chips

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema · Trends in Food Science & Technology · 2003 · 546 citations

Agriculture, Food Science, Nutritional Sciences +13

Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

Miguel A. Cerqueira, Bartolomeu Warlene Silva de Souza, J. A. Teixeira et al. · Food Hydrocolloids · 2011 · 533 citations · Full text

Life Sciences, Biochemistry, Food Science +14

Structure Oil‐Absorption Relationships During Deep‐Fat Frying

P. B OUCHON, José Miguel Aguilera, D.L. Pyle · Journal of Food Science · 2003 · 311 citations

Agriculture, Chemical Engineering, Food Science +12

Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Dina Dana, I. Sam Saguy · Advances in Colloid and Interface Science · 2006 · 284 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of glycerol concentration on edible film production from cress seed carbohydrate gum

Mohammad Jouki, Naimeh Khazaei, Mehran Ghasemlou et al. · Carbohydrate Polymers · 2013 · 249 citations · Full text

Agriculture, Food Science, Carbohydrate Chemistry +14