Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel
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 chicken nuggets) were added to the oleogels and incorporated into the chicken nuggets. Subsequently, samples were...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324004010 |
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