1. Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages. (June 2017) Authors: Sow, Li Cheng; Tirtawinata, Felisa; Yang, Hongshun; Shao, Qingsong; Wang, Shifei Journal: Food control Issue: Volume 76(2017:Jun.) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combination of sodium alginate with tilapia fish gelatin for improved texture properties and nanostructure modification. (September 2019) Authors: Sow, Li Cheng; Toh, Nicholas Zhen Yu; Wong, Chong Wen; Yang, Hongshun Journal: Food hydrocolloids Issue: Volume 94(2019) Page Start: 459 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. (March 2015) Authors: Sow, Li Cheng; Yang, Hongshun Journal: Food hydrocolloids Issue: Volume 45(2015:Mar.) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of κ-carrageenan on the structure and rheological properties of fish gelatin. (December 2018) Authors: Sow, Li Cheng; Nicole Chong, Jia Min; Liao, Qiu Xu; Yang, Hongshun Journal: Journal of food engineering Issue: Volume 239(2018) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition. (November 2017) Authors: Sow, Li Cheng; Peh, Yi Rui; Pekerti, Bernadette Natalia; Fu, Caili; Bansal, Nidhi; Yang, Hongshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 85(2017)Part A Page Start: 137 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan. (May 2019) Authors: Sow, Li Cheng; Tan, Si Jia; Yang, Hongshun Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin. Issue 5 (16th April 2018) Authors: Sow, Li Cheng; Kong, Karmaine; Yang, Hongshun Journal: Journal of food science Issue: Volume 83:Issue 5(2018) Page Start: 1280 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗