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Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Food research international, 2016-03, Vol.81, p.108-113

2016

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Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

Journal of food engineering, 2014-06, Vol.131, p.154-160

2014

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High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Journal of food engineering, 2015-02, Vol.146, p.23-27

2015

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Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters

Meat science, 2016-01, Vol.111, p.67-77

2016

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Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

Journal of food science, 2012-02, Vol.77 (2), p.C149-C155

2012

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Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

Journal of agricultural and food chemistry, 2012-10, Vol.60 (40), p.10111-10117

2012

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Chicken plasma protein affects gelation of surimi from bigeye snapper ( Priacanthus tayenus)

Food hydrocolloids, 2004-03, Vol.18 (2), p.259-270

2004

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Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

Journal of food science, 2013-02, Vol.78 (2), p.C145-C151

2013

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Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

Journal of food science, 2013-07, Vol.78 (7), p.C971-C977

2013

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Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

Journal of food science, 2012-02, Vol.77 (2), p.E60-E67

2012

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Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5300-5307

2010

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Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi

Food hydrocolloids, 2007-10, Vol.21 (7), p.1209-1216

2007

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EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

Journal of food processing and preservation, 2007-08, Vol.31 (4), p.492-516

2007

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Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

Food science & technology, 2015-07, Vol.62 (2), p.1027-1033

2015

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Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

Journal of the science of food and agriculture, 2006-03, Vol.86 (4), p.558-567

2006

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Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins

Food chemistry, 2007, Vol.101 (4), p.1647-1657

2007

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Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Food research international, 2004-01, Vol.37 (2), p.156-165

2004

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Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins

Food science & technology, 2005-06, Vol.38 (4), p.353-362

2005

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Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 2006-08, Vol.144 (4), p.544-552

2006

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Interaction of Sucrose and Zinc for Cryoprotection of Surimi

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.113-118

1996

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Extracellular Production of a Functional Soy Cystatin by Bacillus subtilis

Journal of agricultural and food chemistry, 2004-08, Vol.52 (16), p.5052-5056

2004

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Cryostabilization Mechanism of Fish Muscle Proteins by Maltodextrins

Cryobiology, 1999-02, Vol.38 (1), p.16-26

1999

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Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification

Journal of food science, 1989-01, Vol.54 (1), p.49-51

1989

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Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

International journal of food properties, 2008-11, Vol.11 (4), p.820-832

2008

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Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.106-112

1996

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Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters

Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

Chicken plasma protein affects gelation of surimi from bigeye snapper ( Priacanthus tayenus)

Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

Effects of Heating Rate and pH on Fracture and Water-Holding Properties of Globular Protein Gels as Explained by Micro-Phase Separation

Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi

EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins

Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma

Interaction of Sucrose and Zinc for Cryoprotection of Surimi

Extracellular Production of a Functional Soy Cystatin by Bacillus subtilis

Cryostabilization Mechanism of Fish Muscle Proteins by Maltodextrins

Scanning Calorimetric Behavior of Tilapia Myosin and Actin due to Processing of Muscle and Protein Purification

Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate

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