Li Cheng Sow

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

Li Cheng Sow, Hongshun Yang · Food Hydrocolloids · 2014 · 260 citations

Food Chemistry, Fish Gelatin, Food Colloid +8

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

Li Cheng Sow, Nicholas Zhen Yu Toh, Chong Wen Wong et al. · Food Hydrocolloids · 2019 · 233 citations

Materials Science, Biopolymer Gel, Tilapia Fish Gelatin +3

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

Li Cheng Sow, Jia Min Nicole Chong, Qiu Xu Liao et al. · Journal of Food Engineering · 2018 · 211 citations

Fish Gelatin, Biopolymer Gel, Engineering +6

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

Li Cheng Sow, Si Jia Tan, Hongshun Yang · Food Hydrocolloids · 2018 · 155 citations

Tissue Engineering, Biopolymer Gel, Engineering +8

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Li Cheng Sow, Yi Rui Peh, Bernadette Natalia Pekerti et al. · LWT · 2017 · 133 citations

Tilapia Fish Gelatin, Textural Modification, Nanostructural Analysis +2