Dr. Jing Yang majored in food science, and received her B.S. degree from the Henan Institute of Science and Technology in 2010 and her M.S. (2013) and Ph.D. (2020) degree in Nanjing Agricultural University. She is currently working as an associate researcher at the Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Jiangsu Province, China. She recently led the projects of the National Natural Science Foundation of China (32301991), Jiangsu Provincial Natural Science Foundation Youth Science Fund Project (BK20210160), and Jiangsu Province Agricultural Science and Technology Independent Innovation Funding Programme (CX(23)3054). Her research interests include bioactive peptides, chelation mechanism and absorption mechanism.

Jing Shi received her B. S. degree in food science from the Chuzhou Universit in 2021, and received her M. S. degree in food science from Nanjing Agricultural University in 2024. Her work in chelated peptides has resulted in three publications and she received a second class scholarship in Awards and Honors. Her research interests include bioactive peptides.

Ying Zhou received her  B.S degree from the Xizang Agricultural and Animal Husbandry Universit in 2022. She is pursuing a M. S. degree at the Xizang Agricultural and Animal Husbandry Universit  and the off-campus practice at Jiangsu Academy of Agricultural Sciences. Her research topics mainly include peptides and by-products.

Ye Zou received her  B.S., M.S., and Ph.D. degrees from Jiangsu University in 2008, 2011 and 2015. She worked as an associate researcher at the Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Jiangsu Province, China, from 2018. Her research topics mainly include ultrasound and by-products.

Weimin Xu earned, from the Nanjing Agricultural University, a MS and a PhD in food science. He is now a researcher at Jiangsu Academy of Agricultural Sciences. He is an expert in CARS—Meat-type Chickens of the China Agriculture Research System. His work is in chicken by-produces. His research interests include the processing and utilization of by-products from chickens.

Dr. Xiudong Xia received his B.S. degree in agronomy from Qingdao Agricultural University in 2009 and his Ph.D. degree in plant nutrition and molecular biology from Nanjing Agricultural University in 2014. He is currently working as an associate researcher at the Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Jiangsu Province, China. In addition, he is also a special expert for the development of North Jiangsu Province, the chairman of the labor union of the Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, and a member of the propaganda committee of the party branch. His research interests include food fermentation and brewing, and microbial metabolic engineering modifications.

Prof. Dr. Daoying Wang received his B.S., M.S., and Ph.D. degrees from Nanjing Agricultural University in 2003, 2006 and 2014, respectively. He was a visiting scholar at Memorial University of Newfoundland, Canada (2016–2017), a researcher at Jiangsu Academy of Agricultural Sciences from 2006 to the present, and is currently an associate researcher. In addition, he is director of the China Livestock Product Processing Research Society. His research interests include intramuscular phospholipid degradation and the oxidation mechanism of meat products