**Author details**

Fang-Chang Tsai1\*, Ning Ma1 , Lung-Chang Tsai2 , Chi-Min Shu2 , Tao Jiang1 , Hung-Chen Chang3 , Sheng Wen4 , Chi Zhang1 , Tai-Chin Chiang2 , Yung-Chuan Chu2 , Wei-Ting Chen2 , Shih-Hsin Chen5 , Han-Wen Xiao1 , Yao-Chi Shu6 and Gang Chang1

\*Address all correspondence to: tfc0323@gmail.com

1 Ministry of Education Key Laboratory for the Green Preparation and Application of Func‐ tional Materials, Faculty of Materials Science and Engineering, Hubei University, P. R. Chi‐ na

2 Department of Safety, Health, and Environmental Engineering, National Yunlin Universi‐ ty of Science and Technology, Douliou, Yunlin, Taiwan ROC

3 Department of Chemical and Materials Engineering, National Chin-yi University of Tech‐ nology, Taichung, Taiwan ROC

4 Faculty of Chemistry and Materials Science, Hubei Engineering University, P. R. China

5 Department of Food Science, National I-Lan University, I-Lan, Taiwan ROC

6 Department of Cosmetic Applications & Management, Lee Ming Institute of Technology, Taipei, Taiwan ROC
