Editorial Board
Editor-in-Chief
Geoffrey Ivan Neil Waterhouse
University of Auckland, New Zealand
Senior Editor
Zhong-Li Pan
University of California, Davis, USA
Jian-She Chen
Zhejiang Gongshang University, China
Scientific Editors
Xin-Hui Xing
Tsinghua University, China
Dongxiao Sun-Waterhouse
The New Zealand Institute of Food Science and Technology (Inc.) , New Zealand
Klaus W. Lange
University of Regensburg, Germany
Shi-Ming Li
Rutgers, the State University of New Jersy, USA
Associate Editors
Saphwan Al-Assaf
Hydrocolloids Research Centre, University of Chester, UK
Claus Aage Grøn Sørensen
Aarhus University, Denmark
Guo-Xun Chen
The University of Tennessee, USA
Karim Bekkour
Université de Strasbourg, France
Nianshu Zhang
University of Cambridge, UK
Song Miao
Teagasc Food Research Centre Moorepark/University College Cork, Ireland
Ling-Yan Kong
University of Alabama, USA
Yang-Chao Luo
University of Connecticut, USA
Ning Chen
Wuhan Sports University, China
Wen-Yi Kang
Henan University, China
Yuan Lu
Tsinghua University, China
Yan Zhang
Hebei Food Inspection and Research Institute, China
Zhi-Xiang Xu
Shandong Agricultural University, China
Wei Ma
Jiangnan University, China
Managing Editor
Editor
An-Qi Liang
China Food Publishing Co., China
Jia-Hong Wang
China Food Publishing Co., China
Editorial Board Members
Adam Ekielski
Warsaw University of Life Sciences, Poland
Ahmed Bettaieb
The University of Tennessee, USA
Ai-Jin Ma
Beijing Technology and Business University, China
Alejandra Acevedo-Fani
Massey University, New Zealand
Alejandro G. Marangoni
University of Guelph, Canada
Alexander M. Gosslau
City University of New York, USA
Amauri Rosenthal
Embrapa Food Agroindustry, Brazil
ASIF AHMAD
PMAS_Arid Agriculture University Rawalpindi, Pakistan
Bao-Jun (Bruce) Xu
Beijing Normal University-Hong Kong Baptist University United International College, China
Bettina Wolf
University of Birmingham, UK
Bin Li
Shenyang Agriculture University, China
Bing Zhao
China Meat Research Center, China
Bo-Lin Shi
Food and Agriculture Standardization Institute, China National Institute of Standardization
Can-Yang Zhang
Tsinghua University, China
Chang-Qi Liu
San Diego State University, USA
Chen Tan
Beijing Technology and Business University, China
Cheng-Hua Wang
Guangxi University, China
Chi-Tang Ho
Rutgers, The State University of New Jersey, USA
Chong-Jiang Cao
China Pharmaceutical University, China
Christos Ritzoulis
International Hellenic University, Greece
Costas G. Biliaderis
Aristotle University of Thessaloniki, Greece
David Chaim Rubinsztein
University of Cambridge, UK
Da-Wen Sun
University College Dublin, Ireland
Dong-Ming Lan
School of Food Science and Engineering, South China University of Technology, China
Da-Zhou Zhu
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs
Di Wu
College of Agriculture & Biotechnology, Zhejiang University, China
Feng Wang
College of Biochemical Engineering, Beijing Union University, China
Feng Zhang
Chinese Academy of Inspection and Quarantine, China
Fereidoon Shahidi
Memorial University of Newfoundland, Canada
Francisco Martin Goycoolea
University of Leeds, UK
Garmt Dijksterhuis
Wageningen Food & Biobased Research, The Netherland
Hai-Bo Huang
Virginia Polytechnic Institute and State University, USA
Hang Ma
College of Pharmacy, University of Rhode Island, USA
Hang Xiao
University of Massachusetts, USA
Han-Qing Chen
Hefei University of Technology, China
Hao Zheng
China Agricultural University, China
He Li
School of Food and Health, Beijing Technology & Business University, China
Hong-Fei Zhao
College of Biological Sciences and Technology, Beijing Forestry University, China
Hong-Kui Wei
Huazhong Agricultural University, China
Hong-Shun Yang
National University of Singapore, Singapore
Hong-Wei Liu
Chinese Academy of Sciences, China
Hong-Wei Xiao
China Agricultural University, China
Hui Zhang
Department of Food Science and Nutrition, Zhejiang University, China
Jian-Ping Wu
University of Alberta, Canada
Jie Zhang
Science and Technology Research Center of China Customs, China
Jin Wang
Southeast University, China
Jing-Ke Liu
Institute of Millet Crops, Hebei Academy of Agricultural and Forestry Sciences, China
Jin-Kai Zheng
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China
Jitendra Paliwal
School of Agriculture, University of Manitoba, Canada
Jung Sun Hong
Korea Food Research Institute, Korea
Jun-Rui Wu
College of Food Science, Shenyang Agricultural University, China
Kang Huang
The University of Auckland, New Zealand
Lei Hao
Indiana University of Pennsylvania, USA
Lei Zheng
Hefei University of Technology, China
Le-Qi Cui
Florida State University, USA
Liang Liu
Qingdao Agricultural University, China
Liang Zhao
College of Food Science and Nutritional Engineering, China Agricultural University, China
Lian-Liang Liu
College of Food and Pharmaceutical Sciences, Ningbo University, China
Li-Bo Tan
University of Alabama, USA
Li-Ke Mao
College of Food Science and Nutritional Engineering, China Agricultural University, China
Li-Min Hao
The Quartermaster Equipment Institute of General Logistics Department of People's Liberation Army, China
Ling-Lin Fu
Zhejiang Gongshang University, China
Li-Rong Shen
Zhejiang University, China
Li-Yan Zhao
College of Food Science and Technology, Nanjing Agricultural University, China
Malik Altaf Hussain
Innovative Food Production, Western Sydney University, Australia
Meng Wang
Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Science, China
Min Liu DeGruson
University of Wisconsin -Stout, USA
Ming Du
Dalian Polytechnic University, China
Ming-Fu Wang
The University of Hong Kong, Hong Kong, China
Min-Hsiung Pan
National Taiwan University, Taiwan, China
Pei-Pei Han
College of Biotechnology, Tianjin University of Science and Technology
Naoyuki Yamamoto
Tokyo Institute of Technology, Japan
Pei-Yi Shen
Southwest Minnesota State University, USA
Peng Jin
Nanjing Agricultural University, China
Qing-Li Dong
University of Shanghai for Science and Technology, China
Qi-Xiao Zhai
Jiangnan University, China
Quan-Cai Sun
Jiangsu University, China
Richard William Hartel
University of Wisconsin-Madison, USA
Ri-Na Wu
College of Food Science, Shenyang Agricultural University, China
Rosires Deliza
Brazilian Agricultural Research Corporation (Embrapa), Brazil
Shao-Ping Nie
Nanchang University, China
Shao-Yun Wang
Fuzhou University, China
Shi-Qing Song
Shanghai Institute of Technology, China
Shu-Gang Li
Hefei University of Technology, China
Tao Huang
Peking University, China
Tao Feng
Shanghai Institute of Technology, China
Tian Ding
Zhejiang University, China
Ting-Ting Liu
School of Food Science and Engineering, Jilin Agricultural University, China
Umut Yucel
Kansas State University, USA
Wei-Qun Wang
Kansas State University, USA
Wen-Jian Yang
Nanjing University of Finance and Economics, China
Wen-Jie Yan
College of Biochemical Engineering, Beijing Union University
Wen-Jun Wang
Zhejiang University, China
Wen-Li Tian
Institute of Apicultural Research, Chinese Academy of Agricultural Sciences
Wen-Long Li
College of Traditional Chinese Medicine Pharmaceutical Engineering, Tianjin University of Traditional Chinese Medicine, China
Wen-Qiang Guan
Tianjin University of Commerce, China
Xian-Chao Feng
College of Food Science and Engineering, Northwest A&F University, China
Xian Wu
Miami University, USA
Xian-Ju Huang
South-Central University for Nationalities, China
Xiao-Bo Zou
Jiangsu University, China
Xiao-Zhi Tang
College of Food Science and Engineering, Nanjing University of Finance and Economics, China
Xiao-Yi Wang
Beijing Technology and Business University, China
Xing-Feng Shao
Ningbo University, China
Xin-Ting Yang
National Engineering Laboratory for Agri-product Quality Traceability, China
Xu Jiang
Logistics School, Beijing Wuzi University, China
Xue-Bo Liu
Northwest A&F University, China
Xu-Xia Zhou
Zhejiang University of Technology, China
Yan-Bo Wang
Beijing Technology and Business University, China
Yi Wang
Tsinghua University, China
Yi-Ming Feng
California Polytechnic State University, USA
Yi-Sheng Chen
College of Food Science and Engineering, Shanxi Agricultural University, China
Yong Wang
Academy of National Food and Strategic Reserves Administration, China
Yong-Feng Liu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, China
Yong-Hui Li
Kansas State University, USA
Yoo Kim
Oklahoma State University, USA
You-Ling Xiong
University of Kentucky, USA
Yuan Liu
School of Food Science and Engineering, Ningxia University, China
Yuan-Kun Lee
National University of Singapore, Singapore
Yue Zhang
School of Food Science and Biotechnology, Zhejiang Gongshang University, China
Yukiharu Ogawa
Chiba University, Japan
Yun Deng
School of Agriculture and Biology, Shanghai Jiao Tong University, China
Yu-Yan Zhu
The Hong Kong Polytechnic University, Hong Kong, China
Zhao Wang
Tsinghua University, China
Zhao-Jun Wei
North Minzu University, China
Zheng-Qiang Jiang
China Agricultural University, China
Zhen-Yu Chen
The Chinese University of Hong Kong, Hong Kong, China
Zhi-Min Xu
Louisiana State University, USA
Zhi-Ming Guo
School of Food and Biological Engineering, Jiangsu University, China
Zi-Pei Zhang
Division of Food, Nutrition & Exercise Sciences, University of Missouri-Columbia, USA
Zu-Guang Li
Zhejiang University of Technology, China
