Found 14 results
Author Title [ Type(Asc)] Year
Filters: Keyword is Animals and Author is Park, Jae W  [Clear All Filters]
Journal Article
Z. H. Reed and Park, J. W., “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.
T. Yin and Park, J. W., “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.
P. Tadpitchayangkoon, Park, J. W., Mayer, S. G., and Yongsawatdigul, J., “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.
M. R. Fowler and Park, J. W., “Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince.”, Food Chem, vol. 176, pp. 448-54, 2015.
Z. H. Reed and Park, J. W., “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “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.
J. Lee and Park, J. W., “Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.”, Food Chem, vol. 201, pp. 177-84, 2016.
S. Poowakanjana, Mayer, S. G., and Park, J. W., “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.
Y. Kobayashi, Mayer, S. G., and Park, J. W., “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.
J. D. Park and Park, J. W., “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.
T. Yin and Park, J. W., “Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.”, Food Chem, vol. 150, pp. 463-8, 2014.
A. Hunt, Park, J. W., and Handa, A., “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.
S. Poowakanjana and Park, J. W., “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.
S. Poowakanjana and Park, J. W., “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.