[1] D Kannar, C Selomulya, G Talbot-Walsh. Trends in Food Science & Technology, 81, 193(2018).

[2] J K Amamcharla, K Bhanduriya, K Pandalaneni et al. Journal of Dairy Science, 102, 155(2019).

[3] H A Guirguis, A R Khattab, S M Tawfik et al. Trends in Food Science & Technology, 88, 343(2019).

[4] Yanan Dong, Xuejiao Qi, Hongtao Wang et al. Physicochemical and Engineering Aspects, 535, 96(2017).

[5] W Fu, K Inoue, Y Watanabe et al. Food Chemistry, 245, 47(2018).

[6] M C Alfaro, J Santos, L A Trujillo-Cayado et al. Journal of Industrial and Engineering Chemistry, 66, 203(2018).

[7] H Tao, B Wang, H Wen et al. Food Hydrocolloids, 117, 106648(2021).

[8] L Lapčík, R N Salek, M Vašina et al. LWT, 107, 178(2019).

[9] J Chandrapala, O Donkor, M K Grewal et al. International Dairy Journal, 74, 39(2017).

[10] Y Ardö, M Langton, B Malmgren et al. International Dairy Journal, 71, 60(2017).

[11] Jing Lu, Shuwen Zhang, Lili Zhao et al. LWT, 132, 109878(2020).

[12] S Shoukat, Hongfei Zhao, Lili Zhao et al. Antonie Van Leeuwenhoek, 110, 759(2017).