Misaki Uemura

Molecular Mechanisms Involved in Thermally Induced Gel Formation of Japanese Codling Meat Paste during a Two-Step Heating Procedure

S. Watabe, D. Ikeda, Nanami Mizusawa, 2022, ACS Food Science & Technology.

Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties

S. Watabe, D. Ikeda, Nanami Mizusawa, 2020, Fisheries Science.

Suitability of Japanese codling as a raw material for surimi-based products revealed by primary sequence analysis of myosin heavy chain and thermal gel properties

S. Watabe, D. Ikeda, Nanami Mizusawa, 2020, Fisheries Science.