| Authors: |
D'Oria G; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958, Frederiksberg C, Denmark; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, 22 place de l'Agronomie, Palaiseau, France. Electronic address: gabriele.d-oria@inrae.fr., Zhu Y; Department of Chemical Engineering, KU Leuven, 3001, Leuven, Belgium., Limbach HJ; Nestlé Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland; Current address: Adolphe Merkle Institute, University of Fribourg, Chemin des Verdiers 4, 1700, Fribourg, Switzerland., Hartmann C; Nestlé Research, Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland., Goderis B; Department of Chemistry, KU Leuven, 3001, Leuven, Belgium., Ahrné L; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958, Frederiksberg C, Denmark; Swedish University of Agricultural Sciences (SLU), Department of Molecular Sciences, P.O. Box 7051, SE-750 07 Uppsala, Sweden. Electronic address: lilia@ku.food.dk., Gunes DZ; Department of Chemical Engineering, KU Leuven, 3001, Leuven, Belgium; Center for Food and Microbial Technology, KU Leuven, 3001, Leuven, Belgium. |
