The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure

Food Research International 2026

View at publisher
Authors: Rui He, Xiaomeng Ma, Ju Chen, Chengrong Zheng, Dingwu Zhang, Chong Liu, Jing Hong, Binghua Sun, Mei Liu, Jiaying Shang, Zipeng Liu, Xueling Zheng
DOI: 10.1016/j.foodres.2026.118474
Cited by: 3
References: 48

Fields of Study & Subjects

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

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
229
Pages
118474–118474
Publication date
21 January 2026
Language
EN