Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

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

M. Mellema · Trends in Food Science & Technology · 2003 · 539 citations

Food Chemistry, Nutrition, Lipid Nutrition +5

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 · 274 citations

Oil Uptake, Chemical Enhanced Oil Recovery, Engineering +5

Composition Factors Affecting the Water Vapor Permeability and Tensile Properties of Hydrophilic Films

Nicholas Parris, David R. Coffin, Remon F. Joubran et al. · Journal of Agricultural and Food Chemistry · 1995 · 235 citations

Engineering, Wetting, Altmetric Attention Score +17

The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts

Eun Jin Park, Deok-Young Jhon · LWT · 2009 · 164 citations

Phenolic Compounds, Bamboo Shoot Extracts, Medicine +7

THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP‐FAT FRIED POULTRY PRODUCT

V.M. Balasubramaniam, Manjeet S. Chinnan, P. Mallikarjunan et al. · Journal of Food Process Engineering · 1997 · 135 citations · Full text

Food Chemistry, Nutrition, Chicken Balls +10