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

Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal

“…Among complex food matrix systems multiple types of physicalchemical interactions ubiquitously exist to influence the nutrition, health and sensory attributes (e.g., taste, off-flavor, smell), and elucidation of matrix interaction mechanisms contributes to achieving the design of food products with tailored nutritional, organoleptic and functional properties. [1][2][3] Typically, the retention and release behavior of volatile aroma compounds into the vapor phase, closely associated with the odor response kinetics and perception of olfactory receptors during consumption, are significantly influenced by the matrix components-flavor interaction, thus determining the food aroma characteristics. It has been demonstrated that the interaction process depends on the nature of the aroma compounds, types and concentrations of food matrix components (e.g., proteins, lipids and carbohydrates), processing approaches and environmental factors (e.g., pH, temperature, ionic strength).…”