Found 7 results
Author Title Type [ Year(Asc)]
Filters: Keyword is Rheology  [Clear All Filters]
2015
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.
2012
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.
2011
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.
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.
2010
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.
2009
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.
2007
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.