标题/作者	年份
Innovation can accelerate the transition towards a sustainable food system M Herrero, PK Thornton, D Mason-D’Croz, J Palmer, TG Benton, ... Nature Food 1 (5), 266-272	2020
Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review F Camacho, A Macedo, F Malcata Marine drugs 17 (6), 312	2019
The nutritive value of black soldier fly larvae reared on common organic waste streams in Kenya M Shumo, IM Osuga, FM Khamis, CM Tanga, KKM Fiaboe, ... Scientific reports 9 (1), 1-13	2019
The science of food security MB Cole, MA Augustin, MJ Robertson, JM Manners npj Science of Food 2 (1), 1-8	2018
Emerging technologies in algal biotechnology: toward the establishment of a sustainable, algae-based bioeconomy M Fabris, RM Abbriano, M Pernice, DL Sutherland, AS Commault, ... Frontiers in plant science 11, 279	2020
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future J Aschemann-Witzel, RF Gantriis, P Fraga, FJA Perez-Cueto Critical Reviews in Food Science and Nutrition 61 (18), 3119-3128	2021
Extraction and fractionation of microalgae-based protein products L Soto-Sierra, P Stoykova, ZL Nikolov Algal Research 36, 175-192	2018
Emergent food proteins–Towards sustainability, health and innovation LH Fasolin, RN Pereira, AC Pinheiro, JT Martins, CCP Andrade, ... Food Research International 125, 108586	2019
Understanding food systems drivers: A critical review of the literature C Béné, SD Prager, HAE Achicanoy, P Alvarez Toro, L Lamotte, ... Global Food Security	2019
Food products as sources of protein and amino acids—The case of Poland H Górska-Warsewicz, W Laskowski, O Kulykovets, A Kudlińska-Chylak, ... Nutrients 10 (12), 1977	2018
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? AC Alves, GM Tavares Food Hydrocolloids 97, 105171	2019
Food-first approach to enhance the regulation of post-exercise skeletal muscle protein synthesis and remodeling NA Burd, JW Beals, IG Martinez, AF Salvador, SK Skinner Sports medicine 49 (1), 59-68	2019
Microalgal aquafeeds as part of a circular bioeconomy J Yarnold, H Karan, M Oey, B Hankamer Trends in plant science 24 (10), 959-970	2019
Developing climate-resilient chickpea involving physiological and molecular approaches with a focus on temperature and drought stresses A Rani, P Devi, UC Jha, KD Sharma, KHM Siddique, H Nayyar Frontiers in plant science 10, 1759	2020
Indian pulses: A review on nutritional, functional and biochemical properties with future perspectives B Venkidasamy, D Selvaraj, AS Nile, S Ramalingam, G Kai, SH Nile Trends in Food Science & Technology 88, 228-242	2019
Microalgae proteins: Production, separation, isolation, quantification, and application in food and feed ML Amorim, J Soares, JSR Coimbra, MO Leite, LFT Albino, MA Martins Critical Reviews in Food Science and Nutrition 61 (12), 1976-2002	2021
Pulses for sustainability: breaking agriculture and food sectors out of lock-in MB Magrini, M Anton, JM Chardigny, G Duc, M Duru, MH Jeuffroy, ... Frontiers in Sustainable Food Systems 2, 64	2018
Age gelation, sedimentation, and creaming in UHT milk: A review SG Anema Comprehensive Reviews in Food Science and Food Safety 18 (1), 140-166	2019
Bioproducts from Euglena gracilis: synthesis and applications A Gissibl, A Sun, A Care, H Nevalainen, A Sunna Frontiers in bioengineering and biotechnology 7, 108	2019
Composition, physicochemical and sensorial properties of commercial plant-based yogurts N Grasso, L Alonso-Miravalles, JA O’Mahony Foods 9 (3), 252	2020

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