#Li Cheng Sow

Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin

Yang Lab , National University of Singapore

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Yang Lab , National University of Singapore

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Yang Lab , National University of Singapore

Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification

Yang Lab , National University of Singapore

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