Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings

William Oyom; Niaz Mahmud; Joinul Islam; Shahriyar Valizadeh; Ruth B Awuku; Salam Ibrahim; Reza Tahergorabi

Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings

William Oyom, Niaz Mahmud, Joinul Islam, Shahriyar Valizadeh, Ruth B Awuku, Salam Ibrahim, Reza Tahergorabi

Family and Consumer Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	107977
Journal	Progress in Organic Coatings
Volume	186
State	Published - 2024

Cite this

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title = "Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings",

author = "William Oyom and Niaz Mahmud and Joinul Islam and Shahriyar Valizadeh and Awuku, \{Ruth B\} and Salam Ibrahim and Reza Tahergorabi",

year = "2024",

language = "English",

volume = "186",

pages = "107977",

journal = "Progress in Organic Coatings",

}

TY - JOUR

T1 - Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings

AU - Oyom, William

AU - Mahmud, Niaz

AU - Islam, Joinul

AU - Valizadeh, Shahriyar

AU - Awuku, Ruth B

AU - Ibrahim, Salam

AU - Tahergorabi, Reza

PY - 2024

Y1 - 2024

M3 - Article

VL - 186

SP - 107977

JO - Progress in Organic Coatings

JF - Progress in Organic Coatings

ER -