The deformed noodles developed by ZUCC Associate Professor Tao Ye can present more complicated three-dimensional shapes such as tube-like, spiral, saddle-like, wavy, etc. when being boiled. This technology greatly reduces storage and transportation space and provides opportunities for the sustainable development of food. The research results were published as a cover article on the international journal Science Advances on May 5, 2021. ZUCC Associate Professor Tao Ye was the first author of the paper.