#Yige Zhou

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Yang Lab , National University of Singapore

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

Yang Lab , National University of Singapore

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Yang Lab , National University of Singapore

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