Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing - Rui Tang; Ting Yu; Zi Li; Junru Wu; Xiaoming Zheng; Leiqing Pan; Yang Chen; Kun Duan; Hui Dong; Weijie Lan (Food Control, 2026)

Preparation and characterization of Ag@MOF-Amomum tsaoko essential oil/waterborne polyurethane composite films for strawberry preservation - Yuyue Qin; Hongda Yu; Haiyan Chen; Yongliang Zhuang; Qiuming Liu; Rui Cui; Cong Zhang; Charles Brennan; Yuanxiang Huang (Food Control, 2025)