by Pengpeng XueYubo PengRenjing WangQian WuQi ChenChao YanWei ChenJianguo Xua Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. Chinab School of Life Science, Anhui University, Hefei, P. R. Chinac Jiaxing Key Laboratory of Molecular Recognition and Sensing, College of Biological, Chemical Sciences and Engineering, Jiaxing University, Zhejiang, P. R. China

by Xiao JiaQi AnNawei ZhangJingnan RenSiyi PanChang ZhengQi ZhouGang Fana Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, Chinab Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China

by Manting HuangHui XuQian ZhouJianbo XiaoYuting SuMingfu Wanga Institute for Advanced Study, Shenzhen University, Shenzhen, Chinab Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, Chinac College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Chinad Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain

by Ibrahim JantanNor Azrina Norahmad YuandaniMd. Areeful HaqueZeti-Azura Mohamed-HusseinMohd Ridzuan Mohd Abd RazakAmi Fazlin Syed MohamedKok Wai LamSarah Ibrahima Institute of Systems Biology, Universiti Kebangsaan Malaysia, Bangi, Malaysiab Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesiac Herbal Medicine Research Centre, Institute for Medical Research, Shah Alam, Malaysiad Department of Symptom Research, The University of Texas MD Anderson Cancer Center, Houston, Texas, USAe Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Malaysiaf Faculty of Pharmacy, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia

by Kaili WangXu ZhaoSijia YangXiaoxi QiGuofang ZangChun LiAili LiBingcan Chena Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Chinab Heilongjiang Green Food Research Institute, Harbin, Chinac Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA

by Yi LiaoZhenxiao WangYukun PeiShizhang YanTianyao ChenBaokun QiYang Lia College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, Chinab Intelligent Equipment Research Center for the Development of Special Medicinal and Food Resources, Harbin Institute of Technology Chongqing Research Institute, Chongqing, China

by Merve TomasYuxi WenWei LiaoLizhu ZhangChao ZhaoDavid Julian McClementsElifsu NemliMustafa BenerResat ApakEsra Capanoglua Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiyeb College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, Chinac Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USAd Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiyee Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiyef Turkish Academy of Sciences (TUBA), Ankara, Türkiye

by Maomao LiuSiyu LiMeiyi GuanShun BaiWeibin BaiXinwei Jianga Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, P. R. Chinab Department of Food Science and Engineering, International School, Jinan University, Guangzhou, P. R. Chinac Division of Life Sciences and Medicine, Reproductive and Genetic Hospital, The First Affiliated Hospital of USTC, University of Science and Technology of China, Hefei, P. R. China

by Wenmeng LiuDavid Julian McClementsZhengyu JinLong Chena School of Food Science and Technology, Jiangnan University, Wuxi, Chinab Department of Food Science, University of Massachusetts, Amherst, MA, USAc Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Chinad School of Food Science and Technology, South China Agricultural University, Guangzhou, China

by Kedu WangZihang ChengDongling QiaoFengwei XieSiming ZhaoBinjia Zhanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Chinab Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, Chinac Department of Chemical Engineering, University of Bath, Bath, UKd School of Engineering, Newcastle University, Newcastle upon Tyne, UK