Recent progress of artificial cells in structure design, functionality and the prospects in food biotechnology by Li Li, Xiaolin Yao, Guoliang Li, Qianqian Guo, Juan Yue, Wenguang Liu, Yapeng Fang, Adam Midgley, Mouming Zhao, Katsuyoshi Nishinari

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Editorial: Transdisciplinary communication for sustainable food systems by Shugo Watabe, Yaqin Hu, Hayato Maeda, Chunhong Yuan

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Factors explaining the differences in the adoption of circular economy measures among farms in Southwest Finland by Antti Hynni, Jukka Käyhkö, Tuomas Kuhmonen

“…Agricultural and Food Science…”
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Development of Nutrient-Rich Injera Using Amaranthus Leaf/Grain and Teff Flours: A Study on Nutritional Value, Sensory Characteristics, and Storage Stability by Betelhem Abera, Ramesh Duraisamy, Tewodros Birhanu, Beyene Gurbo, Ketemaw Salelign

“…International Journal of Food Science…”
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Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion by Kira Bieck, Franziska Ebert, Tilman Grune, Jana Raupbach

“…Current Research in Food Science…”
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Role of gut microbiota and fecal metabolites in the protective effect of soybean pulp-rich diet against estrogen-induced cholestasis in rats by Jiawei Wang, Qichao Hu, Jianying Wang, Liwei Lang, Shizhang Wei, Haotian Li, Manyi Jing, Xiao Ma, Yanling Zhao, Xuelin Zhou

“…Current Research in Food Science…”
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Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter by Stefano Renzetti, Lisa Lambertini, Helene C.M. Mocking-Bode, Ruud G.M. van der Sman

“…Current Research in Food Science…”
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Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

“…Current Research in Food Science…”
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Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis by Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim

“…Current Research in Food Science…”
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Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state by Tshegofatso Nhabe, Ntsoaki J. Malebo

“…Frontiers in Food Science and Technology…”
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Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus by Ritian Jin, Guanglei Wei, Rong Lin, Wenfeng Lin, Jude Juventus Aweya, Duo Liang, Wuyin Weng, Shen Yang

“…Current Research in Food Science…”
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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

“…Current Research in Food Science…”
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Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators by G. Santunione, G. Montevecchi, G. Montevecchi

“…Frontiers in Food Science and Technology…”
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The curcumin-loaded zein-shellac nanoparticles using pH-driven method: Fabrication, characterization, and anti-inflammatory effect by Xinyi Lv, Zijian Wu, Limin Wang, Peibo Guo, Ao Qu, Wenjing Liang, Pengbo Zheng, Yuan Li, Wen Zhang

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Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis by Jing Wen, Ruijie Huang, Shi Li, Lin Jiang, Liheng Shao, Qin Zhang, Chunhui Shan

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Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review by Mou Zhao, Ping Han, Hongyan Mu, Suling Sun, Juan Dong, Jingtao Sun, Shiling Lu, Qingling Wang, Hua Ji

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Optimizing Ethanol–Water Cosolvent Systems for Green Supercritical Carbon Dioxide Extraction of Muscadine Grape Pomace Polyphenols by Arda Tuhanioglu, Sumanjot Kaur, Gabriel Laquete De Barros, Safoura Ahmadzadeh, Renee Threlfall, Ali Ubeyitogullari

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Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture by Yaxuan Liao, Mengdi Xin, Hao Dong, Yuxing Liu, Lingling Li, Xinyong Guo, Shaobo Cheng, Guogang Chen

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Comparison of the content of taste and nutrition-related non-volatile compounds in cultivated and wild blueberry varieties in Northeast China by Xu Xie, Jinlong Tian, Yuehua Wang, Chi Shu, Hailong Gui, Zhen Cheng, Zeming Wang, Ziqi Song, Qilin Tian, Bosu Wen, Bin Li

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Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation by Qi Pei, Qi Pei, Qi Pei, Xue Jiang, Xue Jiang, Xue Jiang, Zhengqin Li, Zhengqin Li, Zhengqin Li, Hong Xu, Hong Xu, Hong Xu, Mingyong Xie, Mingyong Xie, Mingyong Xie, Tao Xiong, Tao Xiong, Tao Xiong, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu

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