Unraveling enhanced crispiness in fried fish with wheat flour-based batter coating: multiscale structure, protein competition, and dynamic water–oil replacement

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DOI:10.1016/j.foodres.2026.120013
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodres.2026.120013

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Abstract：The improving effect and mechanism of a wheat flour (WF)/corn starch (CS) composite batter coating on the crispiness of fried fish were investigated. Fourier-transform infrared spectroscopy,

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