1. INRAE – Institut Agro, STLO, Rennes, France
2. Technion Israel Institute of Technology, Israel
3. Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
4. Nofima AS – Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
5. Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
6. INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
7. Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
8. Department of Biological and Agricultural Engineering, University of California Davis, Davis, USA
9. Aix Marseille University, CNRS, UMR7281 Bioenergetics and Protein Engineering, Marseille, France
10. Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
11. Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
12. Gdansk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, 80-322 Gdansk, Poland
13. Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
14. INRAE, France, QuaPA, UR370, Centre de Clermont Auvergne Rhône Alpes, F-63122 Saint Genes Champanelle, France