Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review by Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho

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The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems by Cheng-Xian Yang, Lauri M. Baker, Anissa Mattox, David Diehl, Sydney Honeycutt

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Production of ACE inhibitory peptides via ultrasonic-assisted enzymatic hydrolysis of microalgal Chlorella protein: Process improvement, fractionation, identification, and in silic... by Jeeraporn Pekkoh, Apiwit Kamngoen, Antira Wichaphian, May Thu Zin, Supakit Chaipoot, Kamon Yakul, Wasu Pathom-aree, Wageeporn Maneechote, Benjamas Cheirsilp, Kuan Shiong Khoo, Sirasit Srinuanpan

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Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria by Kun-Ho Seo, Eseul Kim, Hyunsook Kim

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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage by Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

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Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food by Nariman Ktil, Ida Holásková, Yong-Lak Park, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski

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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

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Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature by Laurens J. Antuma, Yuxuan Si, Vasil M. Garamus, Jan Skov Pedersen, Volker Gräf, Elke Walz, Remko M. Boom, Julia K. Keppler

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Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives by Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, Ene Viiard, Tiina Kriščiunaite

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Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price by Sujita Pandey, Mausam Budhathoki, Marianne Thomsen

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Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production by Chloë Deelkens, Elly De Vlieghere, Mario Van Poucke, Masaki Kinoshita, Jeffrey Aalders, Lieven Thorrez, Bert Devriendt, Ann Van Soom, Luc Peelman, Björn Menten, Catharina De Schauwer, Jolanda van Hengel

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Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery by Vuk Filipovic, Jasmina Nikodinovic-Runic, Katarina Savikin, Jelena Zivkovic, Jelena Mudric, Nemanja Krgovic, Marijana Ponjavic

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Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH by Simone Bleibach Alpiger, Sandra Beyer Gregersen, Amanda May Ellermann, Tenna Ji Jing Dissing, Milena Corredig

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Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications by Yihong Deng, Sierra Kolodjski, Grace Lewis, Gary Onan, Youngmi Kim

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Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review by Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo

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Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins by Jayani Samarathunga, Thi Phuong Linh Le, Max Gabard, Katrina Strazdins, Jeroen Rens, Benu Adhikari

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Comparative study of packaging materials developed from fish and legume protein concentrates by Evmorfia Athanasopoulou, Angeliki Katsiroumpa, Chrysavgi Gardeli, Theofania Tsironi

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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

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Future trends in plant-based meat: Consumer perception, market growth and health benefits by Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan

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