| Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
|---|---|---|---|---|---|---|
| 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 | Modifying the molecular weight of chitosan | Tsai, M. L. ; Chen, R. H. |
