| Affiliation: | 1. Chair of Food Engineering, Institute of Natural Materials Technology, Technische Universität Dresden, 01062 Dresden, Germany;2. Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark;1. Top Institute Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands;2. NIZO Food Research B.V., P.O. Box 20, 6710 BA Ede, The Netherlands;3. Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6700 AA Wageningen, The Netherlands;1. Graduate School of Human Life Science, Osaka City University, Osaka, Japan;2. Department of Physics, Zhengzhou University of Light Industry, Zhengzhou, China;3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan;4. Graduate School of Environmental Science, Nara Women''s University, Nara, Japan;5. School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuhan, China;1. Top Institute Food & Nutrition (TIFN), PO Box 557, 6700 AN Wageningen, The Netherlands;2. Department of Radiation, Science and Technology, Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands;3. TNO, PO Box 360, 3700 AJ Zeist, The Netherlands;4. Food and Biobased Research Wageningen University and Research Centre, PO Box 8129, 6700 EV Wageningen, The Netherlands;5. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University and Research Centre, PO Box 8129, 6700 EV Wageningen, The Netherlands |
