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Found 18 results
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Park, Jae W
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A
A. Hunt
and
Park, J. W.
,
“
Alaska pollock fish protein gels as affected by refined carrageenan and various salts
”
,
Journal of Food Quality
, vol. 36, pp. 51–58, 2013.
B
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.
C
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.
E
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.
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.
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.
F
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.
G
P. Tadpitchayangkoon
,
Park, J. W.
, and
Yongsawatdigul, J.
,
“
Gelation characteristics of tropical surimi under water bath and ohmic heating
”
,
LWT-Food Science and Technology
, vol. 46, pp. 97–103, 2012.
O
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.
P
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.
R
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.
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
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.
J. W. Park
and
Fowler, M. R.
,
“
Salmon blood plasma: Effective inhibitor of protease-laden Pacific whiting surimi and salmon mince
”
, 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.
J. W. Park
,
Surimi and surimi seafood
. CRC press, 2013.
T
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.
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.