No. 24 South Section1, Yihuan Road,
Chengdu, 610064
China
Sichuan University
Structure, Protein, Ligustrum robustum (Rxob.) Blume, Polyphenols, thermal processing, fried protein food
microemulsion, Ligustrum robustum (Rxob.) Blume, water in oil, Solubility, structure, oil oxidation