1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
2. Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10502, Thailand
3. International Cooperation Department of Lanzhi Education Foundation, Beijing 100075, China
4. Department of Culinary and Food Nutrition, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
5. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
6. Research Unit of Thai Food Innovation, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
7. The Development of Foods and Food Additive from Innovative Microbial Fermentation Research Unit, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand