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Authors
Tan, Guofeng
Liu, Chenchen
Tong, Yan
Wang, Yun
Tian, Shiyi
Ke, Lijing
Mao, Yuezhong
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32472479)
“Pioneer” and “Leading Goose” R&D Program of Zhejiang (2025C04011)
Digital Discipline Construction Project of the Zhejiang Gongshang University (SZJ2022B013)
Zhejiang Provincial Natural Science Foundation of China (LTGN23C200006)
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Article History
Received: 12 December 2025
Accepted: 8 January 2026
First Online: 19 January 2026
Competing interests
: Author Lijing Ke is the Deputy Editor of npj scence of food. Shiyi Tian and Yuezhong Mao are the Guest Editors of npj scence of food (collection: Multimodal Sensory Nutrition: From Head to Body in Nutritional Perception). They were not involved in the journal’s review of, or decisions related to, this manuscript. The authors declare no other competing financial or non-financial interests. The authors declare no Pending Patents.
