1. School of Food Science and Technology, Southern Yangtze University, 170 HuiHe Rd, Wuxi, Jiangsu Province 214036, Peoples Republic of China.
2. Department of Food Science and the Whistler Center for Carbohydrate Research, Purdue University, Food Science Building, West Lafayette, IN 47907.
3. Corresponding author. E-mail: hamakerb@foodsci.purdue.edu