About the Authors

Lingli Deng

Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

Zhaoxia Wang

Affiliations Shanghe Comprehensive Testing Center, Jinan 251600, China, School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China

Sheng Yang

Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

Junmei Song

Affiliation School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China

Fei Que

Affiliation Department of Applied Engineering, Zhejiang Economic and Trade Polytechinc, Hangzhou 310018, China

Hui Zhang

hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)

Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

Fengqin Feng

hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)

Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

Competing Interests

The authors have declared that no competing interests exist.

Author Contributions

Conceived and designed the experiments: FQ JS HZ FF. Performed the experiments: LD ZW SY. Analyzed the data: LD ZW SY. Contributed reagents/materials/analysis tools: JS FF. Wrote the paper: LD ZW.