Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue January 13, 2020

Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics January 7, 2020

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation January 6, 2020

Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu January 3, 2020

Acacia seed proteins: Low or high quality? A comprehensive review January 11, 2020

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle January 11, 2020

Fermented foods in a global age: East meets West January 11, 2020

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health January 11, 2020

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake January 11, 2020

Issue Information January 8, 2020

Book Review: Super Thinking: The Big Book of Mental Models January 8, 2020

The importance of friendships for academic success January 8, 2020

Challenges and discovery of best practices for teaching food engineering to food science majors—My experience over my first 5 years at the University of Kentucky January 8, 2020

Development of a professional competency framework for UK food science graduates January 8, 2020