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NPJ Science of Food|April 6, 2026
Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugarsYunji Lee, Young-Suk Kim
NPJ Science of Food|March 27, 2026
Integration of transcriptomics and gut microbiomics reveals walnut septum polyphenols alleviate HFD-induced lipid disordersYue-Xiu Pan, Lei Peng, Xia Hu, et al.
NPJ Science of Food|May 9, 2026
Meta-analysis of fruit waste-derived single-cell protein for programmable nutrition via synthetic biology in sustainable food systemsGebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, et al.
NPJ Science of Food|May 6, 2026
Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern IndiaJenna E Forsyth, Manu Sinha, Amogh Bandekar, et al.
NPJ Science of Food|May 13, 2026
Species selection criteria for sustainable bacterial single cell proteinRuka Takegawa, Nobuaki Kono
NPJ Science of Food|May 14, 2026
Chinese bayberry exosome-like nanoparticles attenuate DSS-induced colitis via immunomodulation, barrier restoration, and microbiota remodelingMengting Wang, Zixin Shao, Zhijian Ke, et al.
NPJ Science of Food|May 19, 2026
Structural characterization of a fructan from Polygonati Rhizoma and its anti-diabetic effects associated with insulin-signalling-related readouts and gut microbiota modulationChang Xue, Zijun Li, Lulu Yao, et al.
NPJ Science of Food|April 24, 2026
Time-of-day difference in iron supplementation in iron-deficient pregnant model miceNan Li, Yuhan He, Yuanyuan Lu, et al.
NPJ Science of Food|May 6, 2026
The association of time-restricted eating and indices of organ-specific aging in relation to metabolic health and obesityLiuzexuan Sheng, Enze Li, Hongwei Ji, et al.
NPJ Science of Food|May 23, 2026
Culture-based metaphorical temperature affects food choices: Chinese consumers choose foods based on their hot-cold natureYinqiang Yu, Lei Zheng, Chengkun Liu, et al.
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