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

Recently, based on the research of Dr. Yang Fangwei's team of the College of Light Industry and Food Science, a paper entitled " Effects of non-covalent interactions between β-lactoglobulin and food ligands on food nutrition and safety: A review” has been published in the top international journal ‘Trends in Food Science & Technology’ (https://doi.org/10.1016/j.tifs.2025.105459). NJFU was the first completion unit. Dr. Yang Fangwei was the first author and the corresponding author. This research was funded by the National Natural Science Foundation of China, Nanjing Forestry University and Jiangsu Province.