| Affiliation: | 1. Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, 518060, China;2. School of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen, 518055, China;3. Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, 518060, China;4. School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu, 215123, China;5. Department of Botany and Microbiology, College of Science, King Saud University, 11451, Riyadh, Saudi Arabia;1. Unité Biopolymères Interactions et Assemblages, INRA, BP 71627, Nantes, France;2. LaSIE, University of La Rochelle, Pôle Sciences et Technologie, avenue Michel Crépeau, 17042 La Rochelle, France;3. LGCGM EA3913, Equipe Matériaux et Thermo-Rhéologie, Université Rennes 1, IUT de Rennes, 3 rue du Clos Courtel, BP 90422, 35704 Rennes Cedex 7, France;1. School of Chemical Engineering, Beijing University of Chemical Technology, Beijing, China;2. Department of Mechanical Engineering, University of Alberta, Edmonton, Canada;3. School of Engineering, University of Aberdeen, Aberdeen, UK;1. Department of Chemical Engineering and Biotechnology, Philippa Fawcett Drive, Cambridge CB3 0AS, UK;2. TU Dresden, Faculty of Mechanical Science and Engineering, Institute of Natural Materials Technology, Bergstraße 120, 01062 Dresden, Germany |
