Waleed Aboshora

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
Department of Food Processing, Faculty of Engineering, University of Elemam Elmahadi, P. O. Box 209, Kosti, Sudan

Zhang Lianfu

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Mohammed Dahir

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Mohammed A.A Gasmalla

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Abubakr Musa

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Elshareif Omer

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

Mallika Thapa

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China