Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel

Niaz Mahmud; Joinul Islam; Reza Tahergorabi

Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel

Niaz Mahmud, Joinul Islam, Reza Tahergorabi

Family and Consumer Sciences

Research output: Contribution to journal › Article

Original language	English
Pages (from-to)	101364
Journal	Journal of Agriculture and Food Research
Volume	18
State	Published - 2024

Cite this

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title = "Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel",

author = "Niaz Mahmud and Joinul Islam and Reza Tahergorabi",

year = "2024",

language = "English",

volume = "18",

pages = "101364",

journal = "Journal of Agriculture and Food Research",

}

TY - JOUR

T1 - Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel

AU - Mahmud, Niaz

AU - Islam, Joinul

AU - Tahergorabi, Reza

PY - 2024

Y1 - 2024

M3 - Article

VL - 18

SP - 101364

JO - Journal of Agriculture and Food Research

JF - Journal of Agriculture and Food Research

ER -