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Food Research International (Ottawa, Ont.)|November 21, 2025
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A reviewI M Riley, J A DelcourFood Research International (Ottawa, Ont.)|June 1, 2024
Wheat gluten structure and (non-)covalent network formation during deep-fat fryingI M Riley, U Verma, P Verboven, et al.Nature Communications|March 17, 2025
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foodsU Verma, I M Riley, B Lukić, et al.Pageof 1