Chicken processing generates large quantities of by-products which can be used a source
of protein for fat uptake reduction in fried chicken industry. This study investigated the use of …

The objective of this study was to understand the microstructural and physicochemical
changes of deep‐fried chickens due to the application of a chicken protein‐based edible …

This study investigated the use of whey protein, as an additional coating, in combination with
basic, well‐described predust, batter, and breading ingredients, for fat‐uptake reduction in …

The main objective of this study was to investigate the effectiveness of a newly developed
batter containing sweet potato starch and a chicken protein-based edible coating (0, 5, 10 …

The main aim of this study was to investigate the influence of different coating materials,
either alone or in combination, on fat uptake that occurred during deep-frying of minced …

The recent trend in reducing the fat content in fried foods is leading to the development of
low‐fat products using batter and breading formulations from protein and other …

Background Deep-fat frying is a common cooking method where fat or oil is used as the heat
transfer medium, in direct contact with the food at a temperature above the boiling point of …

Whey protein has been investigated for its oil barrier properties in fried foods. Whey protein
has been implemented successfully non‐film forming applications to reduce the fat content …

The effect of the application of whey protein isolate (WPI) solution as a postbreading dip to
reduce oil absorption in deep‐fried, battered, and breaded chicken patties on sensory …

Poultry protein isolate (PPI), prepared through the isoelectric solubilization/precipitation
process, was used as a lean meat substitute in chicken patties. The effect of the substitution …