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NPJ Science of Food|June 27, 2023
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsulesYulu Zheng, Ye Zi, Cuiping Shi, et al.NPJ Science of Food|July 13, 2023
Fungus-derived protein particles as cell-adhesive matrices for cell-cultivated foodYu Xing Teo, Kah Yin Lee, Corinna Jie Hui Goh, et al.NPJ Science of Food|June 14, 2023
Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solidsTingting Cui, Xukai Wu, Tian Mou, et al.NPJ Science of Food|March 22, 2023
The future of software-controlled cookingJonathan David Blutinger, Christen Cupples Cooper, Shravan Karthik, et al.NPJ Science of Food|July 21, 2026
Rapid Extrusion of Myotube-Scale Alginate Fibers for Structured Cultivated MeatAlex S Kermani, Andrea C Filler, Edrin C Miller, et al.NPJ Science of Food|July 20, 2026
Lacticaseibacillus rhamnosus OF44 alleviates allergic rhinitis by rebalancing host immunity and gut microbial functionLiehai Hu, Bin Hou, Songci Yan, et al.NPJ Science of Food|June 22, 2026
Dietary yacon concentrate reshapes microbial-metabolite crosstalk to inhibit colorectal cancerZezhi Shan, Yikuan Chen, Fan Chen, et al.NPJ Science of Food|June 22, 2026
Reframing diet assessment for geroscience: development and preliminary validation of an anti-aging dietary scoreShixing Feng, Tianyi Wang, Jinlong Yan, et al.NPJ Science of Food|June 22, 2026
Synergistic genomic design and thermal processing mitigate anti-nutritional constraints to enhance the nutritional efficacy of diploid potatoesZhe Yu, Yihui Du, Qianwen Ding, et al.NPJ Science of Food|June 23, 2026
Environmental footprint implications of guideline-based dietary transition in China: carbon, water, and interprovincial transfer effectsDonghao Li, Xinyu Li, Xinjie Shi, et al.Pageof 93