Editorial: Interactions of food components: structural changes and effects on nutritional value

Affiliations

• ¹ Key Laboratory of Functional Foods, Guangdong Key Laboratory of Agricultural Products Processing, Ministry of Agriculture and Rural Affairs, Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China.
• ² Department of Food Science, Rutgers University, New Brunswick, NJ, United States.
• ³ School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
• ⁴ Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China.