Comparison of the impact of potato starch and potato acetylated starch on the oil absorption of fried noodles: Insights from their physicochemical properties, microstructure, and oil distribution

Food Chemistry 2026

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Authors: Tianxiang Wang, Jinfeng Chen, Yunxiang Ma
DOI: 10.1016/j.foodchem.2026.148860
Cited by: 2
References: 35

Fields of Study & Subjects

Food composition and properties Edible Oils Quality and Analysis Proteins in Food Systems

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
512
Pages
148860–148860
Publication date
12 March 2026
Language
EN