Associate Prof. Wang Yaosong’s Team Published a Paper in ‘Trends in Food Science & Technology’

Recently, Associate Prof. Wang Yaosong’s Team of the College of Light Industries and Food NJFU has published a paper entitled " Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications” in the top international journal ‘Trends in Food Science & Technology’, in which the physicochemical properties, modification methods and the role of hyaluronic acid (HA) in food applications were systematically outlined and the opportunities and challenges of future development of hyaluronic acid in food field were discussed  (https://doi.org/10.1016/j.tifs.2023.104218). Cheng Qiao, a master program student of the College of Light Industries and Food NJFU, was the first author. Associated Professor Wang Yaosong was the corresponding author. NJFU was the first completion unit. The research was funded by the National Natural Science Foundation of China.