About the Authors

Mohammed Abdalbasit A. Gasmalla

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
Department of Nutrition & Food technology, Faculty of Science and Technology, Omdurman Islamic University, P.O. Box 382, 14415, Khartoum, Sudan

Ruijin Yang

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

Abubakr Musa

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

Xiao Hua

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

Wenbin Zhang

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

Corresponding Author

Email: yrj@jiangnan.edu.cn