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Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/ejlt.200700255openalex-snapshot

Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids

inferredcites →https://doi.org/10.1002/jsfa.4704openalex-snapshot

Plasticized methylcellulose coating for reducing oil uptake in potato chips

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Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat

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inferredcites →https://doi.org/10.1002/mnfr.200400091openalex-snapshot

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

inferredcites →https://doi.org/10.1006/fstl.1996.0140openalex-snapshot

The Effect of Molecular Weight of Constituents on Properties of Cellulose-based Edible Films

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Maillard Reaction in Limited Moisture and Low Water Activity Environment

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inferredcites →https://doi.org/10.1007/s10311-018-00851-zopenalex-snapshot

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inferredcites →https://doi.org/10.1007/s11947-015-1625-6openalex-snapshot

Effects of Initial Moisture Content on the Oil Absorption Behavior of Potato Chips During Frying Process

inferredcites →https://doi.org/10.1007/s12393-015-9130-2openalex-snapshot

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

inferredcites →https://doi.org/10.1007/s13197-012-0660-9openalex-snapshot

Production of low fat french-fries with single and multi-layer hydrocolloid coatings

inferredcites →https://doi.org/10.1007/s13197-014-1632-zopenalex-snapshot

Production of low-fat shrimps by using hydrocolloid coatings

inferredcites →https://doi.org/10.1007/s13197-020-04811-wopenalex-snapshot

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

inferredcites →https://doi.org/10.1016/b978-008055232-3.62160-9openalex-snapshot

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inferredcites →https://doi.org/10.1016/b978-012311632-1/50055-3openalex-snapshot

Plasticizers in edible films and coatings

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inferredcites →https://doi.org/10.1016/j.biortech.2007.08.041openalex-snapshot

Removal of some polycyclic aromatic hydrocarbons from petrochemical wastewater using low-cost adsorbents of natural origin

inferredcites →https://doi.org/10.1016/j.carbpol.2017.04.041openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2016.02.046openalex-snapshot

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A review on the emerging applications of cellulose, cellulose derivatives and nanocellulose in carbon capture

inferredcites →https://doi.org/10.1016/j.fct.2013.05.015openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2017.02.130openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2018.04.005openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.090openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2021.130213openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2021.131562openalex-snapshot

Study of the formation of food hazard factors in fried fish nuggets

inferredcites →https://doi.org/10.1016/j.foodcont.2011.05.024openalex-snapshot

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

inferredcites →https://doi.org/10.1016/j.foodcont.2014.11.025openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodcont.2016.12.029openalex-snapshot

TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying

inferredcites →https://doi.org/10.1016/j.foodcont.2020.107086openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodcont.2021.107878openalex-snapshot

Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture

inferredcites →https://doi.org/10.1016/j.foodcont.2021.107994openalex-snapshot

Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet

inferredcites →https://doi.org/10.1016/j.foodhyd.2010.04.013openalex-snapshot

Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

inferredcites →https://doi.org/10.1016/j.foodhyd.2016.03.017openalex-snapshot

Protective effect of chitosan on acrylamide formation in model and batter systems

inferredcites →https://doi.org/10.1016/j.foodhyd.2016.10.019openalex-snapshot

Acrylamide formation and quality properties of chitosan based batter formulations

inferredcites →https://doi.org/10.1016/j.foodhyd.2017.05.006openalex-snapshot

Edible coatings minimize fat uptake in deep fat fried products: A review

inferredcites →https://doi.org/10.1016/j.foodhyd.2018.05.037openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodres.2020.109981openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijbiomac.2017.11.097openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijbiomac.2019.02.084openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.06.098openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijbiomac.2022.02.025openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.ijpharm.2013.07.034openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.jfca.2020.103633openalex-snapshot

Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

inferredcites →https://doi.org/10.1016/j.jfoodeng.2003.10.006openalex-snapshot

Decreasing of oil absorption in potato strips during deep fat frying

inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.05.031openalex-snapshot

Comparison of the deep frying process in coated and uncoated dough systems

inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.11.031openalex-snapshot

Oil distribution in potato slices during frying

inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.12.015openalex-snapshot

Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles

inferredcites →https://doi.org/10.1016/j.lwt.2015.01.051openalex-snapshot

A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS

inferredcites →https://doi.org/10.1016/j.lwt.2015.09.023openalex-snapshot

The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop

inferredcites →https://doi.org/10.1016/j.lwt.2018.01.089openalex-snapshot

Active hydroxypropyl methylcellulose-based composite coating powder to maintain the quality of fresh mango

inferredcites →https://doi.org/10.1016/j.lwt.2018.04.094openalex-snapshot

The description of oil absorption behavior of potato chips during the frying

inferredcites →https://doi.org/10.1016/j.matpr.2020.12.663openalex-snapshot

Fat blockage and improved characteristics of Coated-Cassava chips using natural edible coating from carboxymethyl cellulose in Deep-Frying process

inferredcites →https://doi.org/10.1016/j.mrfmmm.2005.01.030openalex-snapshot

Genotoxicity of heat-processed foods

inferredcites →https://doi.org/10.1016/j.postharvbio.2008.02.013openalex-snapshot

Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies

inferredcites →https://doi.org/10.1016/j.progpolymsci.2016.06.002openalex-snapshot

Interests of chitosan nanoparticles ionically cross-linked with tripolyphosphate for biomedical applications

inferredcites →https://doi.org/10.1016/j.tifs.2015.07.011openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2018.08.012openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2019.07.050openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2020.04.014openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.tifs.2021.03.020openalex-snapshot

Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

inferredcites →https://doi.org/10.1016/s0023-6438(02)00186-xopenalex-snapshot

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inferredcites →https://doi.org/10.1016/s0027-5107(97)00188-7openalex-snapshot

Adsorption of mutagens to chlorophyllin–chitosan, an insoluble form of chlorophyllin

inferredcites →https://doi.org/10.1016/s0260-8774(99)00163-6openalex-snapshot

Water loss and oil uptake as a function of frying time

inferredcites →https://doi.org/10.1016/s0924-2244(03)00050-5openalex-snapshot

Mechanism and reduction of fat uptake in deep-fat fried foods

inferredcites →https://doi.org/10.1016/s0963-9969(01)00139-9openalex-snapshot

Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product

inferredcites →https://doi.org/10.1016/s1466-8564(02)00050-4openalex-snapshot

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

inferredcites →https://doi.org/10.1021/acsnano.8b03074openalex-snapshot

Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose

inferredcites →https://doi.org/10.1021/es061389eopenalex-snapshot

Sorption of Aromatic Organic Contaminants by Biopolymers: Effects of pH, Copper (II) Complexation, and Cellulose Coating

inferredcites →https://doi.org/10.1021/jf0493831openalex-snapshot

Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying

inferredcites →https://doi.org/10.1038/s41538-017-0005-1openalex-snapshot

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

inferredcites →https://doi.org/10.1080/00986440500194069openalex-snapshot

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inferredcites →https://doi.org/10.1080/02652030400023119openalex-snapshot

Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings

inferredcites →https://doi.org/10.1080/09593330.2017.1354924openalex-snapshot

Sorption of organic pollutants frequently detected in stormwater: evaluation of five potential sorbents

inferredcites →https://doi.org/10.1080/10408398.2019.1688761openalex-snapshot

Deep fat frying of foods: A critical review on process and product parameters

inferredcites →https://doi.org/10.1111/1541-4337.12905openalex-snapshot

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

inferredcites →https://doi.org/10.1111/1750-3841.15655openalex-snapshot

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips

inferredcites →https://doi.org/10.1111/ijfs.15056openalex-snapshot

Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

inferredcites →https://doi.org/10.1111/ijfs.15652openalex-snapshot

Inhibition of acrylamide formation in potato strip by ultrasonic‐treated methylcellulose batter

inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb05793.xopenalex-snapshot

Structure Oil‐Absorption Relationships During Deep‐Fat Frying

inferredcites →https://doi.org/10.1111/j.1365-2621.2007.01664.xopenalex-snapshot

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process

inferredcites →https://doi.org/10.1111/j.1541-4337.2010.00141.xopenalex-snapshot

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

inferredcites →https://doi.org/10.1111/j.1745-4530.2008.00267.xopenalex-snapshot

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inferredcites →https://doi.org/10.1111/j.1745-4549.2011.00611.xopenalex-snapshot

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inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00352.xopenalex-snapshot

Chemistry of Deep‐Fat Frying Oils

inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01682.xopenalex-snapshot

Evaluation of the Genotoxicity of Chitosan Nanoparticles for Use in Food Packaging Films

inferredcites →https://doi.org/10.1111/jfpe.13332openalex-snapshot

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inferredcites →https://doi.org/10.1111/jfpp.13065openalex-snapshot

Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

inferredcites →https://doi.org/10.1111/jfpp.14253openalex-snapshot

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inferredcites →https://doi.org/10.1111/nbu.12449openalex-snapshot

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inferredcites →https://doi.org/10.1136/jcp.33.1.98-bopenalex-snapshot

IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans

inferredcites →https://doi.org/10.1186/s41021-021-00207-0openalex-snapshot

Mutagenicity of carcinogenic heterocyclic amines in Salmonella typhimurium YG strains and transgenic rodents including gpt delta

inferredcites →https://doi.org/10.1248/bpb.25.520openalex-snapshot

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inferredcites →https://doi.org/10.1248/jhs.53.99openalex-snapshot

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inferredcites →https://doi.org/10.1590/fst.110421openalex-snapshot

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inferredcites →https://doi.org/10.22069/ejfpp.2016.3136openalex-snapshot

اثر پوششهای خوراکی کربوکسی متیل سلولز حاوی آنتی اکسیدان بر پایداری اکسیداتیو دانه کاج خوراکی طی دوره نگهداری

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Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain

inferredcites →https://doi.org/10.2903/j.efsa.2011.2140openalex-snapshot

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inferredcites →https://doi.org/10.2903/j.efsa.2015.4104openalex-snapshot

Scientific Opinion on acrylamide in food

inferredcites →https://doi.org/10.3390/cells2030460openalex-snapshot

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inferredcites →https://doi.org/10.3390/coatings11080990openalex-snapshot

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inferredcites →https://doi.org/10.3390/coatings8040147openalex-snapshot

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inferredcites →https://doi.org/10.3390/foods10030644openalex-snapshot

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inferredcites →https://doi.org/10.3390/foods10081694openalex-snapshot

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inferredcites →https://doi.org/10.3390/foods9050573openalex-snapshot

Effects of Thawing and Frying Methods on the Formation of Acrylamide and Polycyclic Aromatic Hydrocarbons in Chicken Meat

inferredcites →https://doi.org/10.3390/foods9060698openalex-snapshot

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inferredcites →https://doi.org/10.3390/ijms18122700openalex-snapshot

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inferredcites →https://doi.org/10.3390/w12102921openalex-snapshot

An Overview and Evaluation of Highly Porous Adsorbent Materials for Polycyclic Aromatic Hydrocarbons and Phenols Removal from Wastewater

inferredcites →https://doi.org/10.35841/2591-7897.1.1.18-24openalex-snapshot

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inferredcites →https://doi.org/10.37527/2013.63.1.001openalex-snapshot

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inferredcites →https://doi.org/10.4236/fns.2012.35093openalex-snapshot

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inferredcites →https://doi.org/10.5539/jas.v8n3p162openalex-snapshot

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inferredcites →https://doi.org/10.5935/0100-4042.20140174openalex-snapshot

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Alleviate Effect of Hydrocolloids on Heterocyclic Amines in Fried Meatball and Potential Mechanistic Revealed by Electron Paramagnetic Resonance and Quantum Chemical Computation

inferred← citeshttps://doi.org/10.1002/fbe2.70022openalex-snapshot

Applications of Nanocellulose in Postharvest Horticulture: Recent Advances and Perspectives

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inferred← citeshttps://doi.org/10.1007/s10570-026-06946-zopenalex-snapshot

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inferred← citeshttps://doi.org/10.1007/s11694-026-04590-6openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.113155openalex-snapshot

Inhibitory mechanism of hydrocolloids on heterocyclic aromatic amine formation in fried chicken drumsticks

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118737openalex-snapshot

Effect of pulsed electric field pretreatment and Alyssum homolocarpum seed gum coating on oil uptake, acrylamide formation, and quality attributes of purple potato chips

inferred← citeshttps://doi.org/10.1016/j.meatsci.2024.109629openalex-snapshot

Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid

inferred← citeshttps://doi.org/10.1016/j.tifs.2023.06.026openalex-snapshot

Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications

inferred← citeshttps://doi.org/10.1016/j.tifs.2023.104150openalex-snapshot

The application of pretreatments for producing low-fat fried foods: A review

inferred← citeshttps://doi.org/10.1016/j.toxrep.2024.101751openalex-snapshot

Strategies to reduce neurotoxic acrylamide in biscuits, a systematic review

inferred← citeshttps://doi.org/10.1038/s41598-023-48850-7openalex-snapshot

Effect of alkali metals on physical and spectroscopic properties of cellulose

inferred← citeshttps://doi.org/10.1051/bioconf/202621903003openalex-snapshot

Investigating the Effect of Cellulose Derivatives-Based Edible Coating on Physicochemical Properties of Purple Sweet Potato Chips

inferred← citeshttps://doi.org/10.1080/15440478.2025.2510452openalex-snapshot

Review of the Application of Nanocellulose in Food

inferred← citeshttps://doi.org/10.1080/19440049.2024.2406513openalex-snapshot

The relationship between the deterioration of frying oil and the generation of hazards during frying

inferred← citeshttps://doi.org/10.1080/87559129.2025.2531423openalex-snapshot

Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy

inferred← citeshttps://doi.org/10.1186/s42269-026-01448-1openalex-snapshot

Towards sustainable diets: addressing saturated fats and environmental impacts of processed foods

inferred← citeshttps://doi.org/10.1186/s43014-023-00214-4openalex-snapshot

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

inferred← citeshttps://doi.org/10.21608/hiss.2023.325364openalex-snapshot

"تأثير استخدام الأغلفة الغذائية الأولية القابلة للأكل على سياحة الطعام" "The Impact of Using The Edible Primary Food Packaging on Food Tourism"

inferred← citeshttps://doi.org/10.3390/app15137404openalex-snapshot

Post-Certification Quality Analysis of Traditional Indian Fried Snacks

inferred← citeshttps://doi.org/10.3390/coatings16050553openalex-snapshot

Microfluidic Structuring Strategies for Edible Films and Coatings: Functional Design, Performance Implications, and Scale-Up Challenges

inferred← citeshttps://doi.org/10.3390/gels11010055openalex-snapshot

The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

inferred← citeshttps://doi.org/10.3390/gels9090732openalex-snapshot

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

inferred← citeshttps://doi.org/10.3390/horticulturae11060577openalex-snapshot

Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review

inferred← citeshttps://doi.org/10.3390/polym17010023openalex-snapshot

Applications and Advantages of Cellulose–Chitosan Biocomposites: Sustainable Alternatives for Reducing Plastic Dependency

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