To evaluate the combination effects of highland barley polysaccharides (HBP) and low-frequency static magnetic field (LF-SMF) treatment on the structure and properties of acid-induced casein (CS) coacervates, this study conducted a comprehensive investigation at various stages- before, during, and after coacervation-for the first time. Compared with native CS, adding HBP caused CS to denature owing to hydrophobic and electrostatic interactions, and LF-SMF treatment further promoted these changes. During the acidification (pH 7.0–2.0) and coace...
