Purpose This review aims to examine the potential of oleogels as a frying medium to
decrease oil absorption during deep-frying and enhance the nutritional and energy content …

Background A more frequent consumption of deep-fat fried food is believed to be linked with
a higher risk of subsequently developing obesity and higher severe diseases. However, the …

In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver
oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of …

Deep-fat fried foods are a popular choice in the United States, known for their delicious taste
and affordability. However, they often absorb excessive amounts of oil during frying, leading …

Fried muscle foods are popular among consumers for their golden color, fried flavor, and
crispy exterior paired with a tender interior. However, physicochemical reactions occurring …

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 …

Food surface modulation by batter coating is a promising approach to reduce the presence
of oil in fried products. This review critically discussed the functionalities, mechanism of …

Chicken processing by-products, such as meat left over on bones, skin, frames and
connective tissues, are great sources of functional proteins that offer significant potential for …

In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to
develop an edible coating to improve the oxidative stability of deep-fat-fried chicken …

In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-
making when several variables were changing simultaneously during frying. Carboxy methyl …