Mechanism of magnetic field treatment reducing oil absorption of batter-coated deep-fried pork by modulating gluten protein conformation.

The aim of this study was to investigate how MF strengths (5 mT and 10 mT) and treatment time (1 h, 2 h, and 3 h) affect gluten protein structures and eventually the oil content of the batter-coated deep-fried pork. The results showed that the stabil…

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