1 Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium. Amin.Nikkhah@ugent.be.
2 Department of Environmental Technology, Food Technology and Molecular Biotechnology, Ghent University Global Campus, Incheon, South Korea. Amin.Nikkhah@ugent.be.
3 Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium. sam.vanhaute@ghent.ac.kr.
4 Department of Environmental Technology, Food Technology and Molecular Biotechnology, Ghent University Global Campus, Incheon, South Korea. sam.vanhaute@ghent.ac.kr.
5 Department of Environmental Technology, Food Technology and Molecular Biotechnology, Ghent University Global Campus, Incheon, South Korea.
6 Faculty of Chemistry, Centre of Excellence for Molecular Food Sciences, University of Belgrade, Belgrade, Serbia.
7 Research Group Sustainable Systems Engineering (STEN), Department of Green Chemistry and Technology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
8 Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.
9 Serbian Academy of Sciences and Arts, Belgrade, Serbia.
10 CNRS, LAGEPP UMR 5007, Université Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622, Villeurbanne, France. sghnimi@isara.fr.
11 ISARA Lyon, 23 Rue Jean Baldassini, 69364, Lyon Cedex 07, France. sghnimi@isara.fr.