Dr. Zhili Wan is currently an Associate Professor in the School of Food Science and Engineering at South China University of Technology (SCUT), China, and a Visiting Professor (2020–2021) at the Department of Chemistry at The Chinese University of Hong Kong, China. He obtained his PhD in Food Science from SCUT (2016) and completed his joint PhD study in the Laboratory of Physics and Physical Chemistry of Foods at Wageningen University (2014–2015). His research now focuses on interface-dominated soft food materials and products, such as emulsions and foams, mainly based on plant proteins and edible natural surfactants and on their sustainable applications in future food processing. He has published more than 60 research papers in international journals and holds four issued patents. He currently serves as the Associate Editor for the International Journal of Food Engineering, the Section Editor for Current Opinion in Food Science, and the Topic Editor and a member of the Editorial Board for Molecules.