Ultrasound-microwave assisted protein structural reorganization improves chili oil quality and stabilizes lipophilic bioactive compounds

Innovative Food Science & Emerging Technologies 2026

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Authors: Yudan Cao, Mengze Wang, Jiamin Li, Zibin Xiao, Shiwei Liu, Xuemei Wu

DOI: 10.1016/j.ifset.2026.104573

Cited by: 1

References: 42

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Edible Oils Quality and Analysis

References 42