期刊论文

Chen, JW

英文

Food Chemistry

0308-8146

2025

463

Pt 2

141251

10.1016/j.foodchem.2024.141251

CRediT authorship contribution statement Jiaqi Feng: Writing – review & editing, Writing – original draft, Visualization, Validation, Supervision, Software, Methodology, Investigation, Formal analysis, Data curation, Conceptualization. Jiwang Chen: Writing – review & editing, Validation, Supervision, Software, Resources, Project administration, acquisition, Conceptualization. Jiahao Zhai: Validation, Software, Formal analysis. Lijuan Peng: Validation, Software.

本校为第一且通讯机构

Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fish nuggets, the increased maximum wavelength, fluorescence intensity, surface hydrophobicity value, and S-S/free-SH ratio revealed the enhanced exposure and interaction of hydrophobic groups within gluten. Conversion from both -SH into S-S bonds, and ...