ArticleFood chemistry: X2020
The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM.
Article in Food chemistry: X, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
19 citing papers in PubMed, 65 citations in OpenAlex.
- Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil.Food chemistry: X · 2026Article
- Sustainable Valorization of Crickets: Optimized Low-Pressure Supercritical COFoods (Basel, Switzerland) · 2025Article
- Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis.Foods (Basel, Switzerland) · 2025Article
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour Blends.Foods (Basel, Switzerland) · 2025Article
- Chemical Profiling and Quality Assessment of Food Products Employing Magnetic Resonance Technologies.Foods (Basel, Switzerland) · 2025Review
- Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment.Food science & nutrition · 2025Review
- The dynamic changes of flavor characteristics of sea cucumber (Food chemistry: X · 2024Article
- Dynamic changes in quality and flavor compounds of pork tendons during puffing process.NPJ science of food · 2024Article
- Oil Frying Processes and Alternative Flour Coatings: Physicochemical, Nutritional, and Sensory Parameters of Meat Products.Foods (Basel, Switzerland) · 2024Review
- Causal factors concerning the texture of French fries manufactured at industrial scale.Current research in food science · 2024Review
- Effects of culinary treatments on the lipid nutritional quality of fish and shellfish.Food chemistry: X · 2023Review
- Effects of Different Processing Methods on the Quality and Physicochemical Characteristics ofFoods (Basel, Switzerland) · 2023Article
- Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review.Foods (Basel, Switzerland) · 2022Review
- Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet).Journal of food science and technology · 2022Article
- Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze-thaw treatment.Food chemistry: X · 2022Article
- Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients ofFoods (Basel, Switzerland) · 2022Article
- Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree.Foods (Basel, Switzerland) · 2022Article
- Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The oil absorption behavior of food during deep-frying greatly affects the quality of the final fried food. However, the research on oil absorption lacks comprehensive analysis and understanding. In this paper, the oil content, moisture content, oil distribution, and microstructure changes of fried potato sticks were explored via traditional method as well as advanced instruments, including low field nuclear magnetic resonance, magnetic resonance imaging, and scanning electron microscopy, and the differences and their corresponding relevance were analyzed and discussed. Results showed that the fatty acid composition of oils is highly related to their viscosity and surface tension, influencing the oil uptake of final products. Oil content was positively correlated with the peak height in the range of 20 ms-1000 ms (r
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.