The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure - Rui He; Xiaomeng Ma; Ju Chen; Chengrong Zheng; Dingwu Zhang; Chong Liu; Jing Hong; Binghua Sun; Mei Liu; Jiaying Shang; Zipeng Liu; Xueling Zheng (Food Research International, 2026)