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A new strategy for reducing fat absorption and enhancing oxidative stability in fried chicken meatball using

Nazan Kutlu1, Raciye Meral2

  • 1Institute of Science, Van Yüzüncü Yıl University, Van, 65080, Türkiye; Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, 65080, Türkiye.

Food Research International (Ottawa, Ont.)
|January 29, 2026
PubMed

Keywords:
Chicken meatballCurcuminElectrospinningFlaxseed oilGallic acidOil uptake

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