# Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

> Research article (LWT, 2016) · cited 66× · AI/ML

**Wikidata**: [openalex:W2550040456](https://www.wikidata.org/wiki/openalex:W2550040456)  
**Source**: https://4ort.xyz/entity/gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru