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Authors
Campbell, E.
Becker, J. A.
Bracher, P.
Budhiraja, B.
Chaiyapechara, S.
Chen, W. N.
Colyer, L.
Karoonuthaisiri, N.
Keeffe, G.
McKinley, J.
Petchkongkaew, A.
Rungrassamee, W.
Elliott, C. T.
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Funding
Funding for this research was provided by:
Queen's University, Belfast (Agility+ Fund)
Agility+
National Science, Research and Innovation Fund (Thailand Science Research and Innovation (TSRI), fiscal year 2026.)
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Article History
Received: 30 November 2025
Accepted: 23 February 2026
First Online: 13 March 2026
Competing interests
: A.P. served as an Associate Editor of npj Science of Food in 2024 but had no involvement in the peer review process of this manuscript. Similarly, C.T.E., who has served as Associate Editor or Co-Editor-in-Chief since 2017, had no role in the peer review process for this manuscript. The other authors declare no competing interests.
