SI on Plant-Based Foods by Dr Chen has been published in CRFS. 

https://www.sciencedirect.com/special-issue/1024ZCGG70J

Protein, Fat and Carbohydrate Functionality in Plant-Based Foods.

  In line with the healthy and sustainable future food supply, mining of functional plant ingredients for the development of novel foods, such as plant-based meat, milk or sea food alternatives, is becoming a hot spot in recent years.  The market has also grown exponentially and is projected to continually grow in the foreseeable near future. In spite of the notable initial success, there are still challenges ahead. Fundamental knowledge on deep understanding of structure-function, controlling the formation of desirable food structures and delivery of targeted macroscopic properties in designing plant-based foods is still limited. This special edition will provide the cutting edge advances on the molecular characteristics and functionality of protein, fat and carbohydrate for designing plant-based foods, which will inspire a surge of multidisciplinary opportunities to facilitate rational applications of plant ingredients and the future commercialization thereof.