English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) ( p &lt;0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets