Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications by Yi Wang, Wusigale, Yangchao Luo

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Sustainable nanotechnology for food preservation: Synthesis, mechanisms, and applications of zinc oxide nanoparticles by Bai Qu, Zhenlei Xiao, Yangchao Luo

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Facile in situ synthesis of ZnO-infused caseinate/carboxymethyl cellulose films with antibacterial properties for cheddar cheese packaging by Bai Qu, Zhenlei Xiao, Yangchao Luo

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Sustainable strategies on cultivation, modification and rehydration of bacterial cellulose to overcome hornification for industrial applications: A review by Muyao Du, Zhenlei Xiao, Yangchao Luo

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Machine learning supported ground beef freshness monitoring based on near‐infrared and paper chromogenic array by Yihang Feng, Yi Wang, Burcu Beykal, Zhenlei Xiao, Yangchao Luo

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Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life by Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu

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A short review on Salmonella spp. involved mixed-species biofilm on food processing surface: Interactions, disinfectant resistance and its biocontrol by Yi Wang, Yihang Feng, Xinhao Wang, Chenyang Ji, Abhinav Upadhyay, Zhenlei Xiao, Yangchao Luo

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Perspectives on optimizing microalgae cultivation: Harnessing dissolved CO2 and lactose for sustainable and cost-efficient protein production by Sunni Chen, Honglin Zhu, Emily Radican, Xinhao Wang, Dennis J. D'Amico, Zhenlei Xiao, Yangchao Luo

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Effects of protein on green tea quality in a milk-tea model during heat treatment: Antioxidant activity, foaming properties, and unbound small-molecule metabolome by Nan Chen, Zeting Jiao, Ke Xie, Junying Liu, Peng Yao, Yangchao Luo, Tiehua Zhang, Ken Cheng, Changhui Zhao

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