Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

• Qiang Xia,
• Brain D. Green,
• Zhonghua Liu

Affiliations

Qiang Xia

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

Brain D. Green

Institute for Global Food Security, Queen's University Belfast, Belfast, United Kingdom

Zhonghua Liu

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China