Comparing frying performance of oleogels prepared from various wax types under repeated frying cycles
In short, BWO showed potential to be used as an alternative deep-frying medium with excellent oxidative stability, opening an alternative to the development of a zero trans-fat high stability frying medium. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Yee‐Ying Lee (ORCID: https://orcid.org/0000-0002-4586-5978)
- Wei Ping Quek
- Teck‐Kim Tang (ORCID: https://orcid.org/0000-0003-1118-7088)
- Shi‐Cheng Tong (ORCID: https://orcid.org/0000-0002-9037-0579)
- Maslia Manja
- Eldwin Ze Hao Ooi (ORCID: https://orcid.org/0009-0009-6918-1907)
- Yong Wang (ORCID: https://orcid.org/0000-0001-7547-1542)
- Eng‐Seng Chan
- Tzyi‐Horng Tan
Institutions
- Monash University Malaysia (MY)
- Malaysian Palm Oil Board (MY)
- Jinan University (CN)
- Subang Jaya Medical Centre (MY)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-05
- DOI
- https://doi.org/10.1002/jsfa.14269
- Citations
- 3
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 3.49
Funders
- Monash University