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Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations

Zihao Tu1, David Julian McClements2, Guifang Huang1

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Food Chemistry
|March 18, 2026
PubMed

Keywords:
Eating qualityEnzymesFried flour productsHealth effectsProduct optimization

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