1. Lifeng Liang: Formal analysis, Conceptualization. Hui Wang: Supervision, Writing -review & editing, Funding acquisition. Zongcai Tu: Formal analysis, Writing -review & editing;Jinghong Xu: Investigation, Methodology, Formal analysis
2. Effect of Flour, Gelatin and Salt on Water Status of Tomato Sauce;E Carini;Food Biophysics,2014
3. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source;N Cebi;Food Chemistry,2019
4. Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents;S Cen;Food Chemistry,2022
5. pH-induced complex coacervation of fish gelatin and carboxylated chitosan: Phase behavior and structural properties;C Cheng;Food Research International,2023