Ianne Kong
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Food engineering
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Journal of food science and technology
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Jun 22, 2026
Nano-emulsified kesum essential oil-based gelatine-chitosan edible film enhanced with enzymatically reticulated microbial transglutaminase.
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Yu Hsuan How
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Kar Lin Nyam
Frequent Collaborators
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Yu Hsuan How
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Kar Lin Nyam
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