Effect of hydroxypropyl methylcellulose-based coating on the formation of polar compounds in French fries

Excessive oil uptake and formation of polar components during deep-frying pose potential risks to food quality and safety. Three hydroxypropyl methylcellulose (HPMC; E50, E1500, and E4000), with different degree of methyl and hydroxypropyl substitution, were coated on the surface of potato strips be...

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Bibliographic Details

Main Authors:	Yuan, Liyang, Tan, Chin Ping, Liu, Yuanfa, Xu, Yong Jiang
Format:	Article
Language:	en
Published:	Elsevier 2025
Subjects:	Analytical Chemistry Food Science
Online Access:	http://psasir.upm.edu.my/id/eprint/122711/1/122711.pdf http://psasir.upm.edu.my/id/eprint/122711/ https://linkinghub.elsevier.com/retrieve/pii/S0308814625038592
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