JI
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Publications
13
- Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish ballsView →Journal of Agriculture and Food Research2024Cited 4×
- Potential Application of Oleogel and Citrus Peel Fiber in Oil Uptake Reduction of Deep-Fried Surimi Products: An OverviewView →Advances in Biological Sciences Research2023Cited 1×
- Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogelView →Journal of Agriculture and Food Research2024Cited 7×