Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties

作者：Yang Chen, Qiaozhu Wei, Yile Chen, Aiguo Feng, Weimin Zhang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114822 · 被引用次数：60 · 研究领域：Freezing and Crystallization Processes、Proteins in Food Systems、Microencapsulation and Drying Processes