Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health

baixiang peng

Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry

China

bin niu

College of Food Science and Technology, Henan Agricultural University

China

brain d. green

Institute for Global Food Security, Queen's University Belfast

United Kingdom

burcu ozturk-kerimoglu

Ege University, Engineering Faculty, Food Engineering Department

Türkiye

chengliang li

School of Food and Health, Beijing Technology and Business University

China

daodong pan

Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University

China

frontiers editorial office

guiqiang he

School of Life Science and Engineering, Southwest University of Science and Technology

China

guofeng jin

School of Food and Health, Beijing Technology and Business University

China

guowei zhong

Center for Global Health, School of Public Health, Nanjing Medical University

China

hui-jie hong

State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau

China

jiajing pan

School of Food and Health, Beijing Technology and Business University

China