| 公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 |
|---|---|---|---|---|---|
| 2017 | Chitin nanofiber as a promising candidate for improved salty taste | Wan-Jou Jiang; Min-Lang Tsai ; Tristan Liu | Lwt-Food Science and Technology | 21 | |
| 2017 | Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets | Chih-Yuan Hsueh; Min-Lang Tsai ; Tristan Liu | Lwt-Food Science and Technology | 16 | |
| 2017 | Spray-dried chitosan/acid/NaCl microparticles enhance saltiness perception | Cheng Yi; Min-Lang Tsai ; Tristan Liu | Carbohydrate Polymers | 18 |
