[1] DEHGHANNYA J, NGADI M.Recent advances in microstructure characterization of fried foods:Different frying techniques and process modeling[J].Trends in Food Science & Technology, 2021, 116:786-801.
[2] MARTÍNEZ-PINEDA M, YAGÜE-RUIZ C, VERCET A.How batter formulation can modify fried tempura-battered zucchini chemical and sensory characteristics?[J].Foods, 2020, 9(5):626.
[3] CHEN L, MA R R, ZHANG Z P, et al.Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch[J].Food Hydrocolloids, 2019, 97:105231.
[4] LIBERTY J T, DEHGHANNYA J, NGADI M O.Effective strategies for reduction of oil content in deep-fat fried foods:A review[J].Trends in Food Science & Technology, 2019, 92:172-183.
[5] ZHANG J W, TAO L, TANG J W, et al.Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages[J].International Journal of Biological Macromolecules, 2024, 258:128915.
[6] PARK S Y, KIM H Y.Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin[J].Food Chemistry:X, 2022, 13:100216.
[7] 杨雪欣, 陈可靖.降低挂糊油炸制品含油量的研究进展[J].食品工业科技, 2021, 42(22):376-382.
YANG X X, CHEN K J.Research progress of reducing oil content of fried products after being coated with batter[J].Science and Technology of Food Industry, 2021, 42(22):376-382.
[8] ALBERT A, PEREZ-MUNUERA I, QUILES A, et al.Adhesion in fried battered nuggets:Performance of different hydrocolloids as predusts using three cooking procedures[J].Food Hydrocolloids, 2009, 23(5):1443-1448.
[9] ZHANG L W, JI H F, YANG M D, et al.Effects of high hydrostatic pressure treated mung bean starch on characteristics of batters and crusts from deep-fried pork nuggets[J].International Journal of Food Engineering, 2014, 10(2):261-268.
[10] PRIMO-MARTÍN C.Cross-linking of wheat starch improves the crispness of deep-fried battered food[J].Food Hydrocolloids, 2012, 28(1):53-58.
[11] 计红芳, 张令文, 王方, 等.糊的组成成分对挂糊油炸肉制品品质影响的研究进展[J].食品工业科技, 2017, 38(4):384-389.
JI H F, ZHANG L W, WANG F, et al.Research progress of effects of batter composition on edible quality of deep-fat-fried battered meat product[J].Science and Technology of Food Industry, 2017, 38(4):384-389.
[12] 张宇, 陆宁, 蒲顺昌.不同类型淀粉对油炸挂糊猪肉品质的影响[J].安徽农业大学学报, 2022, 49(4):675-680.
ZHANG Y, LU N, PU S C.Effects of different starches on the quality of deep-fried battered pork slices[J].Journal of Anhui Agricultural University, 2022, 49(4):675-680.
[13] 黄红瑞, 程文瑾, 廖树强, 等.油莎豆淀粉在小酥肉制作中的应用研究[J].中国食品添加剂, 2023, 34(7):181-187.
HUANG H R, CHENG W J, LIAO S Q, et al.Application of tigernut starch in the production of fried crispy pork[J].China Food Additives, 2023, 34(7):181-187.
[14] WANG Q L, YANG Q, KONG X P, et al.The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts[J].Food Chemistry, 2024, 438:137992.
[15] KUREK M, MARIO , GALIĆ K.Edible coatings minimize fat uptake in deep fat fried products:A review[J].Food Hydrocolloids, 2017, 71:225-235.
[16] SAHA N R, SARKAR G, ROY I, et al.Studies on methylcellulose/pectin/montmorillonite nanocomposite films and their application possibilities[J].Carbohydrate Polymers, 2016, 136:1218-1227.
[17] LI Y, BAI X, ZHAO M N, et al.Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability:Based on a water replacement mechanism[J].International Journal of Biological Macromolecules, 2023, 236:124042.
[18] BHUIYAN M H R, NGADI M.Application of batter coating for modulating oil, texture and structure of fried foods:A review[J].Food Chemistry, 2024, 453:139655.
[19] CUI L L, CHEN J W, ZHAI J H, et al.Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets[J].Food Hydrocolloids, 2023, 145:109028.
[20] 李其轩, 扈莹莹, 孔保华.动物蛋白质可食性涂膜降低深度油炸食品油脂含量的研究进展[J].中国食品学报, 2021, 21(4):384-393.
LI Q X, HU Y Y, KONG B H.Research progress in reducing fat content in deep-fat fried foods using animal protein edible coatings[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(4):384-393.
[21] 崔璐璐, 陈季旺, 王玉环, 等.添加蛋白质对油炸外裹糊鱼块品质的影响[J].武汉轻工大学学报, 2020, 39(4):1-8; 14.
CUI L L, CHEN J W, WANG Y H, et al.Effect of protein adding in the batter on quality attributes of fried battered and breaded fish nuggets[J].Journal of Wuhan Polytechnic University, 2020, 39(4):1-8; 14.
[22] ANANEY-OBIRI D, MATTHEWS L, TAHERGORABI R.Chicken processing by-product:A source of protein for fat uptake reduction in deep-fried chicken[J].Food Hydrocolloids, 2020, 101:105500.
[23] CUI L L, CHEN J W, WANG Y H, et al.The effect of batter characteristics on protein-aided control of fat absorption in deep-fried breaded fish nuggets[J].Foods, 2022, 11(2):147.
[24] 刘欣, 曹荣安, 陈洪生, 等.不同淀粉对低脂羊肉酥肉品质的影响[J].食品工业科技, 2023, 44(19):32-38.
LIU X, CAO R A, CHEN H S, et al.Effect of different starches on the quality of low fat lamb pastry[J].Science and Technology of Food Industry, 2023, 44(19):32-38.
[25] WANG X C, MCCLEMENTS D J, XU Z L, et al.Recent advances in the optimization of the sensory attributes of fried foods:Appearance, flavor, and texture[J].Trends in Food Science & Technology, 2023, 138:297-309.
[26] 陈龙. 油炸过程中淀粉结构变化与吸油特性研究[D].无锡:江南大学, 2019.
CHEN L.Investigation on the structural changed and oil absorption of starch during frying[D].Wuxi:Jiangnan University, 2019.
[27] CHEN Z J, LI Y, WANG H, et al.Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein[J].International Journal of Biological Macromolecules, 2023, 248:125598.
[28] CHOY A L, HUGHES J G, SMALL D M.The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles[J].Food Chemistry, 2010, 122(4):957-964.
[29] MORENO M C, BROWN C A, BOUCHON P.Effect of food surface roughness on oil uptake by deep-fat fried products[J].Journal of Food Engineering, 2010, 101(2):179-186.
[30] ZAMANI-GHALEHSHAHI A, FARZANEH P.Effect of hydrocolloid coatings (basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips[J].Journal of Food Science, 2021, 86(4):1215-1227.
[31] 翟金玲, 陈季旺, 肖佳妍, 等.乳清蛋白减少油炸外裹糊鱼块油脂含量的研究[J].食品科学, 2015, 36(23):53-57.
ZHAI J L, CHEN J W, XIAO J Y, et al.Reduction of fat content in battered and breaded fish nuggets using whey protein in batters[J].Food Science, 2015, 36(23):53-57.
[32] 冯佳奇, 陈季旺, 袁子珺, 等.小麦淀粉和谷蛋白互作对油炸外裹糊鲢鱼鱼糜块油脂分布的影响[J].食品科学, 2023, 44(4):24-31.
FENG J Q, CHEN J W, YUAN Z J, et al.Effect of the interaction between wheat starch and gluten on oil distribution in deep-fried battered and breaded fish nuggets from silver carp surimi[J].Food Science, 2023, 44(4):24-31.
[33] 徐丽, 陈蓓莉.亲水性胶体降低油炸裹浆薯条含油量的研究[J].中国食品添加剂, 2016,27(10):160-165;171.
XU L, CHEN B L.Investigation of oil uptake reduction in frozen French fries with tempura batter coating by hydrocolloids[J].China Food Additives, 2016,27(10):160-165;171.
[34] JIA B, FAN D M, LI J W, et al.Effect of guar gum with sorbitol coating on the properties and oil absorption of French fries[J].International Journal of Molecular Sciences, 2017, 18(12):2700.
[35] ARCHANA G, AZHAGU SARAVANA, BABU P, SUDHARSAN K, et al.Evaluation of fat uptake of polysaccharide coatings on deep-fat fried potato chips by confocal laser scanning microscopy[J].International Journal of Food Properties, 2016, 19(7):1583-1592.
[36] BOUAZIZ F, KOUBAA M, NEIFAR M, et al.Feasibility of using almond gum as coating agent to improve the quality of fried potato chips:Evaluation of sensorial properties[J].LWT, 2016, 65:800-807.
[37] HUA X, WANG K, YANG R J, et al.Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips[J].LWT-Food Science and Technology, 2015, 62(2):1220-1225.
[38] KHAZAEI N, ESMAIILI M, EMAM-DJOMEH Z.Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying[J].Carbohydrate Polymers, 2016, 137:249-254.
[39] SINGTHONG J, THONGKAEW C.Using hydrocolloids to decrease oil absorption in banana chips[J].LWT - Food Science and Technology, 2009, 42(7):1199-1203.
[40] HE S, FRANCO C, ZHANG W.Fish protein hydrolysates:Application in deep-fried food and food safety analysis.[J].Journal of Food Science, 2015, 80(1):E108-E115.
[41] AMINLARI M, RAMEZANI R, KHALILI M H.Production of protein-coated low-fat potato chips[J].Food Science and Technology International, 2005, 11(3):177-181.
[42] 杨铭铎, 史文慧, 郭希娟, 等.不同可食性控油膜对油炸猪里脊控油效果的影响[J].美食研究, 2015, 32(1):40-44.
YANG M D, SHI W H, GUO X J, et al.Effects of oil control by different edible oil films on fried pork tenderloin[J].Journal of Researches on Dietetic Science and Culture, 2015, 32(1):40-44.
[43] 戴一朋, 章海风, 凌晓冬, 等.甲基纤维素对面糊流变性能及油炸挂糊肉片油脂渗透的影响[J].食品工业科技, 2021, 42(22):79-85.
DAI Y P, ZHANG H F, LING X D, et al.Effect of methylcellulose on rheological properties of batter and oil permeation of fried pork slices[J].Science and Technology of Food Industry, 2021, 42(22):79-85.
[44] BHUIYAN M H R, NGADI M O.Impact of batter solid-water ratio and frying time on meat-analog based coated fried food[J].LWT, 2024, 191:115647.
[45] 徐丽敏, 陈季旺, 崔璐璐, 等.亲水胶体对油炸外裹糊鱼块品质的影响[J].武汉轻工大学学报, 2022, 41(4):1-7;15.
XU L M, CHEN J W, CUI L L, et al.Effect of hydrocolloids on the quality attributes of fried batter-breaded fish nuggets[J].Journal of Wuhan Polytechnic University, 2022, 41(4):1-7;15.
[46] RIBOTTA P D, AUSAR S F, BELTRAMO D M, et al.Interactions of hydrocolloids and sonicated-gluten proteins[J].Food Hydrocolloids, 2005, 19(1):93-99.
[47] 尹茂文. 降低油炸猪肉丸含油量方法及其对品质影响研究[D].南京:南京农业大学, 2014.
YIN M W.Study on the methods of reducing oil content and their effects on the quality of fries pork balls[D].Nanjing:Nanjing Agricultural University, 2014.
[48] 王敬涵, 邱万发, 滕浩, 等.响应面法优化锅包肉炸制工艺[J].食品安全质量检测学报, 2021, 12(19):7744-7751.
WANG J H, QIU W F, TENG H, et al.Optimization of fried processing of pot-wrapped meat by response surface method[J].Journal of Food Safety & Quality, 2021, 12(19):7744-7751.
[49] SANZ T, SALVADOR A, FISZMAN S M.Resistant starch (RS) in battered fried products:Functionality and high-fibre benefit[J].Food Hydrocolloids, 2008, 22(4):543-549.
[50] KETJARUT S, PONGSAWATMANIT R.Influence of tapioca starch on thermal properties of wheat flour-based batter and quality of fried battered chicken wingsticks[J].International Journal of Food Engineering, 2015, 11(5):641-650.
[51] 陈季旺, 解丹, 曾恒, 等.膳食纤维减少油炸外裹糊鱼块油脂含量的研究[J].武汉轻工大学学报, 2016, 35(2):22-29; 2.
CHEN J W, XIE D, ZENG H, et al.Reduction of fat content of fried battered and breaded fish nuggets using dietary fiber[J].Journal of Wuhan Polytechnic University, 2016, 35(2):22-29; 2.
[52] SOTO-JOVER S, BOLUDA-AGUILAR M, ESNOZ-NICUESA A, et al.Texture, oil adsorption and safety of the European style croquettes manufactured at industrial scale[J].Food Engineering Reviews, 2016, 8(2):181-200.
[53] OLORUNTOBA D, AMPOFO J, NGADI M.Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding[J].Ultrasonics Sonochemistry, 2022, 91:106237.
[54] ZHANG L W, YANG M D, JI H F, et al.Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model[J].CyTA-Journal of Food, 2014, 12(4):347-354.
[55] ZENG H, CHEN J W, ZHAI J L, et al.Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber[J].LWT, 2016, 73:425-431.