Riya Liuhartana Nasyiruddin

Influence of combined salt concentration and low-frequency ultrasound on physicochemical and antioxidant properties of silver carp myofibrillar protein

Yanshun Xu, W. Xia, Q. Jiang, 2021, International Food Research Journal.

Development of reduced-salt gel of silver carp meat batter using low frequency ultrasound: Effect on color, texture, cooking loss and microstructure

Yanshun Xu, W. Xia, Q. Jiang, 2021 .