| Authors: |
Zhang P; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Zhao X; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Zhang S; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Li G; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China., Midgley AC; Key Laboratory of Bioactive Materials (MoE), College of Life Sciences, Nankai University, Tianjin, 300071, China., Fang Y; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China., Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China., Nishinari K; Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China., Yao X; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China. |
