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Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance,texture and sensory quality of proso millet rice cakes

Xingyue Li Linhang Qu Yajing Yang Wei Cao Qi Li Siyu Zhang Yuan Gao Xiuzhu Yu

粮油科技（英文）2026，Vol.9Issue(1)：30-41,12.

粮油科技（英文）2026，Vol.9Issue(1)：30-41,12.DOI:10.1016/j.gaost.2025.12.001

Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance,texture and sensory quality of proso millet rice cakes

Xingyue Li ¹Linhang Qu ¹Yajing Yang ¹Wei Cao ²Qi Li ¹Siyu Zhang ¹Yuan Gao ¹Xiuzhu Yu¹

作者信息

1. Engineering Research Center of Grain and Oil Functionalized Processing,College of Food Science and Engineering,Northwest A&F University,22 Xinong Road,Yangling 712100,Shaanxi,China
2. Jiaxian Fulvyuan Ecological Agriculture Technology Co.,Ltd.,Yujia Economic and Technological Development Zone,Yulin,Shaanxi,China
折叠

摘要

关键词

Oil structuring/Oleogel/Deep frying/Oil uptake/Lipid oxidation

Key words

Oil structuring/Oleogel/Deep frying/Oil uptake/Lipid oxidation

引用本文复制引用

Xingyue Li,Linhang Qu,Yajing Yang,Wei Cao,Qi Li,Siyu Zhang,Yuan Gao,Xiuzhu Yu..Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance,texture and sensory quality of proso millet rice cakes[J].粮油科技（英文）,2026,9(1):30-41,12.

基金项目

The authors would like to thank the National Natural Science Foundation of China Youth Fund(NO:322019447),Yulin city 2nd Sci-ence and Technology Light"Scientist+Engineer"Team Project(2024-KJZG-K+G-017)and Shaanxi Science and Technology Innovation Team Project(2024RS-CXTD-70)for the financial support. （NO:322019447）

粮油科技（英文）

ISSN：2096-4501

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