References
- Ahmed, J., Ramaswamy, H. S., Ayad, A., Alli, I., & Alvarez, P. (2007). Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry. Journal of Cereal Science, 46, 148–156. doi:10.1016/j.jcs.2007.01.006
- Altunakar, B., Sahin, S., & Sumnu, G. (2004). Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. European Food Research and Technology, 218, 318–322. doi:10.1007/s00217-003-0854-5
- Angioloni, A., & Collar, C. (2012). Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure. Journal of Food Engineering, 111, 598–605. doi:10.1016/j.jfoodeng.2012.03.010
- Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2003). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17, 305–310. doi:10.1016/S0268-005X(02)00091-7
- Bárcenas, M. E., Altamirano-Fortoul, R., & Rosell, C. M. (2010). Effect of high pressure processing on wheat dough and bread characteristics. LWT – Food Science and Technology, 43, 12–19. doi:10.1016/j.lwt.2009.06.019
- Das, R., Pawar, D. P., & Modi, V. K. (2013). Quality characteristics of battered and fried chicken: Comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50, 284–292. doi:10.1007/s13197-011-0350-z
- Dogan, S. F., Sahin, S., & Sumnu, G. (2005). Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets. European Food Research and Technology, 220, 502–508. doi:10.1007/s00217-004-1099-7
- Gamonpilas, C., Pongjaruvat, W., Methacanon, P., Seetapan, N., Fuongfuchat, A., & Klaikherd, A. (2013). Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips. Journal of Food Engineering, 114, 262–268. doi:10.1016/j.jfoodeng.2012.08.008
- Katopo, H., Song, Y., & Jane, J. L. (2002). Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches. Carbohydrate Polymers, 47, 233–244. doi:10.1016/S0144-8617(01)00168-0
- Kaur, A., Singh, N., Ezekiel, R., & Sodhi, N. S. (2009). Properties of starches separated from potatoes stored under different conditions. Food Chemistry, 114, 1396–1404. doi:10.1016/j.foodchem.2008.11.025
- Kawai, K., Fukami, K., & Yamamoto, K. (2007). State diagram of potato starch-water mixtures treated with high hydrostatic pressure. Carbohydrate Polymers, 67, 530–535. doi:10.1016/j.carbpol.2006.06.026
- Kieffer, R., Schurer, F., Köhler, P., & Wieser, H. (2007). Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin. Journal of Cereal Science, 45, 285–292. doi:10.1016/j.jcs.2006.09.008
- Li, W., Bai, Y., Mousaa, S. A. S., Zhang, Q., & Shen, Q. (2012). Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch. Food and Bioprocess Technology, 5, 2233–2241. doi:10.1007/s11947-011-0542-6
- Li, W. H., Shu, C., Zhang, P. L., & Shen, Q. (2011). Properties of starch separated from ten mung bean varieties and seeds processing characteristics. Food and Bioprocess Technology, 4, 814–821. doi:10.1007/s11947-010-0421-6
- Li, W., Zhang, F., Liu, P., Bai, Y., Gao, L., & Shen, Q. (2011). Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch. Journal of Food Engineering, 103, 388–393. doi:10.1016/j.jfoodeng.2010.11.008
- Mohamed, S., Hamid, N. A., & Hamid, M. A. (1998). Food components affecting the oil absorption and crispness of fried batter. Journal of the Science of Food and Agriculture, 78, 39–45. doi:10.1002/(SICI)1097-0010(199809)78:1<39::AID-JSFA82>3.0.CO;2-G
- Moorthy, S. N. (1999). Effect of steam pressure treatment on the physicochemical properties of Dioscorea starches. Journal of Agricultural and Food Chemistry, 47, 1695–1699. doi:10.1021/jf971082m
- Primo-Martín, C. (2012). Cross-linking of wheat starch improves the crispness of deep-fried battered food. Food Hydrocolloids, 28, 53–58. doi:10.1016/j.foodhyd.2011.12.002
- Primo-Martín, C., & van Deventer, H. (2011). Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content. Food Research International, 44, 442–448. doi:10.1016/j.foodres.2010.09.026
- Sanz, T., Salvador, A., & Fiszman, S. M. (2004). Effect of concentration and temperature on properties of methylcellulose-added batters: Application to battered, fried seafood. Food Hydrocolloids, 18, 127–131. doi:10.1016/S0268-005X(03)00050-X
- Sanz, T., Salvador, A., & Fiszman, S. M. (2008). Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit. Food Hydrocolloids, 22, 543–549. doi:10.1016/j.foodhyd.2007.01.018
- Zhang, L. W., Li, F. F., Ji, H. F., Yang, M. D., & Hu, Z. Y. (2013). Effect of batter formula on the quality of battered and fried pork slices. Journal of Henan Institute of Science and Technology, 41, 48–51.
- Zhang, L. W., Yang, M. D., Ji, H. F., Bian, B. B., & Li, J. (2013). Effect of starches on the quality of deep-fried battered pork slices. Science and Technology of Food Industry, 34, 114–117.