Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

• Shan He,
• Shan He,
• Shan He,
• Yang Zhang,
• Caiqing Gu,
• Yixiao Wu,
• Muhammad Adil Farooq,
• David James Young,
• Jonathan Woon Chung Wong,
• Kun Chang,
• Bin Tian,
• Ankita Kumari,
• Abdul Rahaman,
• Jingrong Gao

Affiliations

Shan He

School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China

Shan He

Peats Soil and Garden Supplies, Whites Valley, SA, Australia

Shan He

Institute for Nano Scale and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA, Australia

Yang Zhang

School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China

Caiqing Gu

School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China

Yixiao Wu

College of Engineering, Information Technology & Environment, Charles Darwin University, Darwin, NT, Australia

Muhammad Adil Farooq

Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan, Pakistan

David James Young

College of Engineering, Information Technology & Environment, Charles Darwin University, Darwin, NT, Australia

Jonathan Woon Chung Wong

Institute of Bioresource and Agriculture, Hong Kong Baptist University, Hong Kong, China

Kun Chang

Peats Soil and Garden Supplies, Whites Valley, SA, Australia

Bin Tian

Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln City, New Zealand

Ankita Kumari

School of Food Science and Engineering, South China University of Technology, Guangzhou, China

Abdul Rahaman

School of Food Science and Engineering, South China University of Technology, Guangzhou, China

Jingrong Gao

School of Food Science and Engineering, South China University of Technology, Guangzhou, China