Physicochemical Properties and Structure Changes of Food Products during Processing

Marta Igual; Javier Martínez-Monzó

doi:10.3390/foods11152365

Physicochemical Properties and Structure Changes of Food Products during Processing

Foods. 2022 Aug 7;11(15):2365. doi: 10.3390/foods11152365.

Authors

Marta Igual¹, Javier Martínez-Monzó¹

Affiliation

¹ Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Abstract

This Special Issue is dedicated toward the understanding of the physicochemical properties and structure changes of food products during processing [...].

Publication types

Editorial

Grants and funding

This research received no external funding.