J. W. Park

发表

Evaluating Viscosity of Surimi Paste at Different Moisture Contents

S. Gunasekaran, W. Yoon, J. W. Park, 2004 .

Recovered Meat from Pacific Whiting Frame

Ari P. Wendel, J. W. Park, K. Kristbergsson, 2002 .

Thermal aggregation and dynamic rheological properties of Pacific whiting and cod myosins as affected by heating rate

J. Yongsawatdigul, J. W. Park, 1999 .

Gelling properties of surimi as affected by the particle size of fish bone

Tao Yin, J. W. Park, Z. Reed, 2014 .

Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH

J. W. Park, T. M. Lin, 2008 .

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions.

Yuka Kobayashi, J. W. Park, S. G. Mayer, 2017, Food chemistry.

Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.

E. Li-Chan, G. Meng, J. W. Park, 2006, Journal of agricultural and food chemistry.

Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates

Jinhwan Lee, Peng Yuan, J. W. Park, 2018 .

Role of pH in solubility and conformational changes of pacific whiting muscle proteins

J. W. Park, S. Thawornchinsombut, 2004 .

Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs

J. Yongsawatdigul, J. W. Park, P. Tadpitchayangkoon, 2010 .

Proteolytic Degradation of Tropical Tilapia Surimi

J. Yongsawatdigul, J. W. Park, P. Virulhakul, 2000 .

Effects of Bacillus subtilis, Kefir and β-Glucan Supplementation on Growth Performance, Blood Characteristics, Meat Quality and Intestine Microbiota in Broilers

J. W. Park, I. Kim, A. Hosseindoust, 2016 .

Rice Bran Hydrolysates Minimize Freeze-Denaturation of Washed Fish Mince during Extended Freeze-Thaw Cycles

J. W. Park, S. Thawornchinsombut, Supattra Supawong, 2021, Journal of Aquatic Food Product Technology.

Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles

J. W. Park, S. Thawornchinsombut, Supattra Supawong, 2019 .

EFFECTS OF SALT AND SUCROSE ADDITION ON THERMAL DENATURATION AND AGGREGATION OF WATER‐LEACHED FISH MUSCLE

J. W. Park, T. Lanier, 1990 .

Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.

J. Yongsawatdigul, J. W. Park, S. G. Mayer, 2010, Journal of agricultural and food chemistry.

Gelation properties of tilapia fish protein isolate and surimi pre- and post-rigor: Rigor condition of tilapia FPI and surimi

Yuka Kobayashi, J. W. Park, S. G. Mayer, 2017 .

Rheological Behavior and Potential Cross‐Linking of Pacific Whiting (Merluccius productus) Surimi Gel

J. Yongsawatdigul, J. W. Park, T. M. Lin, 1994 .

Developing a linearization method to determine an optimum formulation in surimi blend with varied moisture content using linear programming

W. Yoon, J. W. Park, H. Park, 2017 .

Impact of acidity regulator and excipient nutrients on digestive solubility and intestinal transport of calcium from calcium phosphate and carbonate.

J. W. Park, S. Shim, Da-Yeon Lee, 2020, Food & function.

Effect of organic acids and nano-sized ceramic doping on PEO-based solid polymer electrolytes

Y. Shim, E. Jeong, M. Won, 2006 .

Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi

W. Yoon, J. W. Park, H. Jung, 2022, Foods.

Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

Tao Yin, J. W. Park, Yating He, 2019, Journal of Food Processing and Preservation.

Thermophysical characterization of tilapia myosin and its subfragments.

J. W. Park, Z. Reed, 2011, Journal of food science.

Physicochemical characterizations of tilapia fish protein isolate under two distinctively different comminution conditions

Yuka Kobayashi, J. W. Park, 2017 .

EFFECT OF NaCl ON GELATION CHARACTERISTICS OF ACID- AND ALKALI-TREATED PACIFIC WHITING FISH PROTEIN ISOLATES

J. W. Park, S. Thawornchinsombut, 2007 .

CHARACTERISTICS OF SARCOPLASMIC PROTEINS AND THEIR INTERACTION WITH MYOFIBRILLAR PROTEINS

J. Yongsawatdigul, J. W. Park, Y. S. Kim, 2005 .

Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities

J. Yongsawatdigul, J. W. Park, 2004 .

Thermal denaturation and aggregation of threadfin bream actomyosin

J. Yongsawatdigul, J. W. Park, 2003 .

Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels.

W. Yoon, J. W. Park, Myeong-Gi Lee, 2017, Journal of texture studies.

Linear Programming in Blending Various Components of Surimi Seafood

W. Yoon, J. W. Park, B. Y. Kim, 1997 .

Functional Protein Additives in Surimi Gels

J. W. Park, 1994 .

Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish

J. W. Park, Joo-Dong Park, Samanan Poowakanjana, 2015 .

Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.

J. W. Park, Samanan Poowakanjana, 2013, Food chemistry.

Mince from seafood processing by-product and surimi as food ingredients

J. W. Park, J. Kim, 2007 .

Extraction of Proteins from Pacific Whiting Mince at Various Washing Conditions

J. W. Park, T. M. Lin, 1996 .

Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins

J. W. Park, Y. J. Choi, T. M. Lin, 2008 .

TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR

J. W. Park, 1996 .

FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW

M. Daeschel, K. Lopetcharat, J. W. Park, 2001 .

Efficacy of β-mannanase supplementation to corn–soya bean meal-based diets on growth performance, nutrient digestibility, blood urea nitrogen, faecal coliform and lactic acid bacteria and faecal noxious gas emission in growing pigs

J. W. Park, J. H. Lee, I. Kim, 2016, Archives of animal nutrition.

Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

J. W. Park, S. Thawornchinsombut, Supattra Supawong, 2018, Journal of Aquatic Food Product Technology.

Preparation of vesicle drug carrier from palm oil- and palm kernel oil-based glycosides.

Nurul Fadhilah Kamalul Aripin, H. Park, J. W. Park, 2012, Colloids and surfaces. B, Biointerfaces.

Surimi and Surimi Seafood

J. W. Park, Jae W. Park, 2005 .

Nutritional Properties of Fish Bones: Potential Applications in the Food Industry

M. Ruz, M. Pinto, S. Almonacid, 2023, Food Reviews International.

Recovered Protein and Reconditioned Water from Surimi Processing Waste

Michael T. Morrissey, M. Morrissey, J. W. Park, 1995 .

Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish

Yuka Kobayashi, J. W. Park, 2017 .

Partially Purified Collagen from Refiner Discharge of Pacific Whiting Surimi Processing

Jin-Soo Kim, J. W. Park, 2005 .

Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts

J. W. Park, J. Kim, 2004 .

Effect of dietary supplementation with brewer's yeast hydrolysate on growth performance, faecal microbial counts, diarrhoea score, blood profile, rectal temperature in weanling pigs challenged with lipopolysaccharide.

J. W. Park, Jing Hu, I. Kim, 2020, Journal of animal physiology and animal nutrition.

Evaluation of the effectiveness of supplementing micro-encapsulated organic acids and essential oils in diets for sows and suckling piglets

B. Balasubramanian, J. W. Park, I. Kim, 2016 .

Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)

J. W. Park, K. Kristbergsson, Gustaf Helgi Hjalmarsson, 2007 .

Characteristics of fish sauce made from pacific whiting and surimi by-products during fermentation stage

K. Lopetcharat, J. W. Park, 2002 .

Physical Characteristics of Surimi Seafood as Affected By Thermal Processing Conditions

J. W. Park, J. Shie, 1999 .

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.

Tao Yin, J. W. Park, 2015, Food chemistry.

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.

Tao Yin, J. W. Park, 2014, Food chemistry.

Coloring technology for surimi seafood

J. W. Park, 2008 .

Effect of Dehydration on the Rheological Measurement of Surimi Paste in Cone-Plate Rheometry: Heat and Mass Transfer Simulation

W. Yoon, J. W. Park, H. Park, 2020, Processes.

EXTENDING THE SHELF LIFE OF SET FISH BALL

J. W. Park, Jae W. Park, Tiong N. Kok, 2007 .

Salmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince.

J. W. Park, Matthew R. Fowler, 2015, Food chemistry.

Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels

O. Esturk, J. W. Park, S. Thawornchinsombut, 2004 .

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

J. W. Park, Joo-Dong Park, Samanan Poowakanjana, 2012 .

Seafood Proteins and Surimi

J. W. Park, Z. Reed, 2015 .

New developments in manufacturing of Surimi and Surimi seafood

J. Yongsawatdigul, J. W. Park, T. M. Lin, 1997 .

CHEMICAL AND FUNCTIONAL PROPERTIES OF VARIOUS BLENDS OF PHOSPHATES

Jin-Soo Kim, J. W. Park, R. Schnee, 2009 .

TEXTURE DEGRADATION KINETICS OF GELS MADE FROM PACIFIC WHITING SURIMI

J. Yongsawatdigul, J. W. Park, E. Kolbe, 1997 .

USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW

Yanyun Zhao, Edward Kolbe, Ben Flugstad, 2000 .

Rheological Characteristics of Fibrinogen-Thrombin Solution and Its Effects on Surimi Gels

W. Yoon, J. W. Park, B. Y. Kim, 1999 .

DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH–PROTEIN INTERACTIONS

J. W. Park, K. Getty, A. Hunt, 2010 .

Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

J. W. Park, 1995 .

Comparison of concentration dependence of mechanical modulus in two biopolymer gel systems using scaling analysis

S. Gunasekaran, W. Yoon, J. W. Park, 2013, Food Science and Biotechnology.

Effect of supplementation with brewer’s yeast hydrolysate on growth performance, nutrients digestibility, blood profiles and meat quality in growing to finishing pigs

J. W. Park, I. Kim, J. Zhang, 2019, Asian-Australasian journal of animal sciences.

Vibrational spectroscopy and biochemical changes of silver carp as related to quality of washed mince.

K. Thumanu, J. W. Park, Jirawat Yongsawadigul, 2019, Journal of the science of food and agriculture.

Frozen Stability of Fish Protein Isolate Under Various Storage Conditions

J. W. Park, S. Thawornchinsombut, 2006 .

Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince

J. Yongsawatdigul, K. Thumanu, J. W. Park, 2021, Foods.

Degradation Kinetics of Myosin Heavy Chain of Pacific Whiting Surimi

J. Yongsawatdigul, J. W. Park, E. Kolbe, 1997 .

Effects of Salt, Surimi and/or Starch Content on Fracture Properties of Gels at Various Test Temperatures

J. W. Park, 1995 .

Fracture of Alaska Pollock Gels in Water: Effects of Minced Muscle Processing and Test Temperature

D. D. Hamann, J. W. Park, T. Lanier, 1994 .

Functional Properties and Shelf Life of Fresh Surimi from Pacific Whiting

M. Morrissey, J. W. Park, S. Pipatsattayanuwong, 1995 .

ROLE OF IONIC STRENGTH IN BIOCHEMICAL PROPERTIES OF SOLUBLE FISH PROTEINS ISOLATED FROM CRYOPROTECTED PACIFIC WHITING MINCE

J. W. Park, S. Thawornchinsombut, 2005 .

Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide

J. W. Park, Z. Reed, 2010 .

Functional and Chemical Properties of Gim (Porphyra yezoensis) as Affected by the Product Form

J. W. Park, Supattra Supawong, Joodong Park, 2022, Journal of Aquatic Food Product Technology.

A Model of Heat Transfer Coefficients over Steam-Cooked Surimi Paste

J. W. Park, E. Kolbe, A. Su, 1999 .

Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.

A. Handa, J. W. Park, A. Hunt, 2009, Journal of food science.

Characterization of Acid-soluble Collagen from Alaska Pollock Surimi Processing By-products (Refiner Discharge)

Jin-Soo Kim, J. W. Park, Chan Ho Park, 2007 .

Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts

J. W. Park, A. Hunt, 2013 .

Effect of crumbled diet on growth performance, market day age and meat quality of growing-finishing pigs

J. W. Park, I. Kim, D. Nguyen, 2017 .

Feeding the blend of organic acids and medium chain fatty acids reduces the diarrhea in piglets orally challenged with enterotoxigenic Escherichia coli K88

X. Lei, D. Baek, J. W. Park, 2017 .

Electrical Properties of Fish Mince During Multi‐frequency Ohmic Heating

Edward Kolbe, J. Yongsawatdigul, J. W. Park, 2006 .

Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization

Zhongwei Tang, Juming Tang, B. Rasco, 2019, Journal of Food Engineering.

Apparent ileal digestibility of nutrients and amino acids in soybean meal, fish meal, spray-dried plasma protein and fermented soybean meal to weaned pigs.

J. W. Park, I. Kim, J. Jeong, 2016, Animal science journal = Nihon chikusan Gakkaiho.

Physical properties of fish proteins cooked with starches or protein additives under OHMIC heating

J. W. Park, P. P. Chai, 2007 .

Bioassay-guided isolation of novel compound from Paeonia suffruticosa Andrews roots as an IL-1β inhibitor

Jeong-min Lee, J. W. Park, J. Choi, 2012, Archives of pharmacal research.

Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi

J. W. Park, Nahm-Gull Lee, 2006 .

Effective Washing Conditions Reduce Water Usage for Surimi Processing

J. W. Park, T. M. Lin, 1997 .

Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods

J. W. Park, Zatil Afrah Athaillah, Z. Athaillah, 2016 .

Linear heating rate affects gelation of Alaska pollock and Pacific whiting surimi

J. Yongsawatdigul, J. W. Park, 1996 .

Optimal condition to remove mercury in yellowfin tuna protein isolates and ACE-inhibitory property of peptide prepared using commercial proteases

J. W. Park, S. Thawornchinsombut, Hathaigan Kokkaew, 2016 .

Ohmic Heating Maximizes Gel Functionality of Pacific Whiting Surimi

J. Yongsawatdigul, M. Morrissey, J. W. Park, 1995 .

Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds

Jinhwan Lee, W. Yoon, J. W. Park, 2017 .

Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

W. Yoon, J. W. Park, Ji hoon Moon, 2017 .

Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

Hong Yang, J. W. Park, 1998 .

Protein Solubility in Pacific Whiting Affected by Proteolysis During Storage

J. W. Park, T. M. Lin, 1996 .

Cryoprotection of muscle proteins by carbohydrates and polyalcohols- a review

J. W. Park, 1995 .

Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents

W. Yoon, J. W. Park, Samanan Poowakanjana, 2015 .

Comparative Study on Degradation, Aggregation and Rheological Properties of Actomyosin from Cold, Temperate and Warm Water Fish Species

O. Esturk, J. W. Park, 2014 .

Gelation characteristics of tropical surimi under water bath and ohmic heating

J. Yongsawatdigul, J. W. Park, P. Tadpitchayangkoon, 2012 .

Surimi gel preparation and texture analysis for better quality control

Jae W. Park, J. W. Park, 2004 .

Development of Linear Heating Rates Using Conventional Baths and Computer Simulation

W. Yoon, J. W. Park, 2001 .

Gelation Properties of Fish Proteins under Ohmic Heating

J. Yongsawatdigul, J. W. Park, 1999 .

Fat blocking roles of fish proteins in fried fish cake

J. W. Park, S. Thawornchinsombut, Supattra Supawong, 2018, LWT.

Pacific whiting frozen fillets as affected by postharvest processing and storage conditions.

Jinhwan Lee, J. W. Park, 2016, Food chemistry.

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

Jinhwan Lee, J. W. Park, 2018 .

Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.

J. W. Park, Z. Reed, 2011, Journal of food science.

Effect of surface etching on condensing heat transfer

J. W. Park, Donghoon Shin, T. Chung, 2016 .

Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming

W. Yoon, J. W. Park, H. Park, 2019, International Journal of Food Engineering.

semi-empirical relationship between rupture properties of surimi pastes and failure shear stress of surimi gels at different moisture contents

W. Yoon, J. W. Park, Joo-Dong Park, 2013 .

ANALYSIS OF STRESS–STRAIN BEHAVIOR OF ALASKA POLLOCK SURIMI PASTE AT CONSTANT MOISTURE CONTENT

W. Yoon, J. W. Park, 2011 .

Surimi-Starch Interactions Based on Mixture Design and Regression Models

W. Yoon, J. W. Park, Jae W. Park, 1997 .

Anti-inflammatory effects of β-sitosterol-β-D-glucoside from Trachelospermum jasminoides (Apocynaceae) in lipopolysaccharide-stimulated RAW 264.7 murine macrophages

Jeong-min Lee, J. W. Park, J. Choi, 2012, Natural product research.

AMELIORATIVE EFFECT OF NOVEL VITAMIN FORMULA WITH HERBAL EXTRACTS ON SCOPOLAMINE-INDUCED ALZHEIMER'S DISEASE

J. Lee, J. W. Park, J. Choi, 2013 .

Estimating the quantity of egg white and whey protein concentrate in prepared crabstick using ELISA.

J. W. Park, Z. Reed, 2010 .

Electrical Conductivity of Pacific Whiting Surimi Paste during Ohmic Heating

J. Yongsawatdigul, J. W. Park, E. Kolbe, 1995 .

Accurate prediction of heat penetration of a surimi paste with various salt and moisture contents using numerical simulation with temperature dependent thermal property functions

W. Yoon, J. W. Park, H. Park, 2017 .

Surimi and Fish Protein Isolate

J. W. Park, 2012 .

Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating

W. Yoon, J. W. Park, H. Jung, 2020, Food Bioscience.

Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating

K. Osako, E. Okazaki, J. W. Park, 2020 .

Comprehensive review: by-products from surimi production and better utilization

Tao Yin, J. W. Park, 2023, Food Science and Biotechnology.

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

J. W. Park, A. Hunt, 2014 .

Thermal denaturation and aggregation of threadfin bream actomyosin

J. Yongsawatdigul, J. W. Park, J. Parkb, 2003 .

Optimal Conditions to Remove Chemical Hazards in Fish Protein Isolates from Tilapia Frame Using Response Surface Methodology

J. W. Park, S. Thawornchinsombut, Hathaigan Kokkaew, 2014 .

Optimal blending of differently refined fish proteins based on their functional properties

Yuka Kobayashi, J. W. Park, 2018 .