Design and Fabrication of Plant-Based Milk Fat Globule Mimetics: Flaxseed Oil Droplets Coated with Potato, Soy, or Pea Protein by Xianwei Chen, David Julian McClements, Hui Niu

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Strategies to overcome nutritional and technological limitations of pulse proteins by Fatemeh Aghababaei, David Julian McClements, Milad Hadidi

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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols by Hualu Zhou, Bingjing Zheng, David Julian McClements

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Formation and Characterization of Mycelium–Potato Protein Hybrid Materials for Application in Meat Analogs or Substitutes by Ramdattu Santhapur, Disha Jayakumar, David Julian McClements

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Next-Generation Edible Packaging: Development of Water-Soluble, Oil-Resistant, and Antioxidant-Loaded Pouches for Use in Noodle Sauces by Bahar Demircan, David Julian McClements, Yakup Sedat Velioglu

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Overcoming Biopotency Barriers: Advanced Oral Delivery Strategies for Enhancing the Efficacy of Bioactive Food Ingredients by Ling Liu, David Julian McClements, Xuebo Liu, Fuguo Liu

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Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity by Qin Geng, David Julian McClements, Taotao Dai, Changhong Li, Zhihua Wu, Hongbing Chen

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Inactivation of Viruses by Charged Cinnamaldehyde Nanoemulsions by Pragathi Kamarasu, Minji Kim, David Julian McClements, Amanda J. Kinchla, Matthew D. Moore

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Monitoring food spoilage using smart plant-based packaging materials: Methylcellulose/soy protein films loaded with betacyanin and carbon dots by Alireza Ebrahimi, Narges Kiani-Salmi, Milad Tavassoli, David Julian McClements, Ali Ehsani, Arezou Khezerlou, Mahmood Alizadeh Sani

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