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1. Physicochemical properties of nano fish bone prepared by wet media milling LWT-FOOD SCIENCE AND TECHNOLOGY 2015.07 2. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates FOOD CHEMISTRY 2015.04 3. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates Food Chemistry, v 180, p 42-47, August 1, 2015 2015.01