Reducing oil absorption in pea starch through two-step annealing with varying temperatures - Xie, Shumin; Li, Zihan; Duan, Qingfei; Huang, Weijuan; Huang, Wei; Deng, Yawei; Chen, Pei; Xie, Fengwei (Food hydrocolloids, 2024)
Keywords: absorption; Annealing temperature; calorimetry; carbohydrate structure; electron microscopy; Fried food; fried meat; hydrocolloids; oils; Pea starch; solubility; Starch annealing; Starch lipophilicity; Starch ordered structure; surface area; thermal stability; water uptake; X-ray diffraction; Starch annealing; Annealing temperature; Pea starch; Fried food; Starch lipophilicity; Starch ordered structure