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Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A

I M Riley1, J A Delcour1

  • 1Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

Food Research International (Ottawa, Ont.)
|November 21, 2025
PubMed
Summary

Starch structure significantly impacts oil absorption and texture in deep-fried foods. Understanding starch transformations during frying can help create healthier, tastier fried foods with reduced oil content.

Keywords:
Deep-fryingGelatinizationGelationGlass transitionMicrostructureOil absorptionStarch functionality

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