1. College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, 712100, China.
2. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616.
3. Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan St., Albany, CA 94710.
4. Corresponding author. Fax: 510-559-5851. E-mail: zhongli.pan@ars.usda.gov