About the Authors

Liurong Huang

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China

Chunhua Dai

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

Zhuqing Li

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

Haile Ma

School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Zhenjiang 212013, China

Corresponding Author

Email: mhl@ujs.edu.cn