Biblio
Surimi and surimi seafood. CRC press, 2013.
, “Alaska pollock fish protein gels as affected by refined carrageenan and various salts”, Journal of Food Quality, vol. 36, pp. 51–58, 2013.
, “Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.”, Food Chem, vol. 138, no. 1, pp. 200-7, 2013.
, “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.
, “Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.”, J Food Sci, vol. 74, no. 9, pp. C683-92, 2009.
, “Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.”, Food Chem, vol. 150, pp. 463-8, 2014.
, “Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi.”, J Food Sci, vol. 72, no. 4, pp. C202-7, 2007.
, “FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions.”, Food Chem, vol. 226, pp. 156-164, 2017.
, “Gelation characteristics of tropical surimi under water bath and ohmic heating”, LWT-Food Science and Technology, vol. 46, pp. 97–103, 2012.
, “Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.”, J Food Sci, vol. 77, no. 4, pp. E88-97, 2012.
, “Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.”, Food Chem, vol. 201, pp. 177-84, 2016.
, “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.
, “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
, “Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince”, 2015.
, “Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince.”, Food Chem, vol. 176, pp. 448-54, 2015.
, “Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.”, J Agric Food Chem, vol. 58, no. 7, pp. 4241-9, 2010.
, “Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.”, Food Chem, vol. 180, pp. 42-7, 2015.
, “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.
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