Document is current
Any future updates will be listed below
-
Authors
Wang, Zhenyu
Song, Xinyu
Zhang, Tao
Chen, Peng
Hua, Chenxi
Cheng, Changli
Liu, Yu
-
Funding
Funding for this research was provided by:
National Natural Science Foundation of China (52375338)
Fundamental Research Funds for the Central Universities (JUSRP202504010)
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology (FMZ202201)
- License Information
-
More Information
Article History
Received: 10 September 2025
Revised: 19 November 2025
Accepted: 21 January 2026
First Online: 2 February 2026
Declarations
:
: The authors declare no competing interests.
