A Review of NJFU Published in ‘Trends in Food Science & Technology’

Recently, a review entitled " Cellulose Nanocrystals for Functional Food Packaging: Enhancing Performance and Enabling Intelligence” has been published in the top international journal ‘Trends in Food Science & Technology’ (https://doi.org/10.1016/j.tifs.2025.105163). The review was based on the research results of Prof. Guo Jiaqi's team from the College of Light Industries and Food, NJFU. NJFU was the first completion unit. Yan Xinxin, a PhD candidate of NJFU, was the first authors. Prof. Guo Jiaqi, Prof. Liu Jun of Jiangsu University, and Dr. Madison Haishun Du of University of Wisconsin were the corresponding authors. The research was funded by the National Natural Science Foundation of China and Jiangsu Province Distinguished Professor Program.