Funding for this research was provided by:
the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ202021)
the Fundamental Research Funds for the Central Universities (JUSRP12059)
the National Science Foundation of China (51975251)
the Natural Science Foundation of Jiangsu Province (BK20160181)
Article History
Received: 12 August 2020
Revised: 27 June 2021
Accepted: 29 August 2021
First Online: 28 October 2021