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2016 journal article
Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters
FOOD RESEARCH INTERNATIONAL, 81, 108–113.
2015 journal article
Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters
MEAT SCIENCE, 111, 67–77.
2015 journal article
Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels
LWT-FOOD SCIENCE AND TECHNOLOGY, 62(2), 1027–1033.
2014 journal article
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
JOURNAL OF FOOD ENGINEERING, 146, 23–27.
2014 journal article
Mechanism of meat tenderization by sous vide cooking
Meat Science, 96(1), 457.
2014 journal article
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
JOURNAL OF FOOD ENGINEERING, 131, 154–160.
2013 journal article
Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels
JOURNAL OF FOOD SCIENCE, 78(2), C145–C151.
2013 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties
JOURNAL OF FOOD SCIENCE, 78(7), C971–C977.
2012 journal article
Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions
JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.
2012 journal article
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, 77(2), E60–E67.
2012 journal article
Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60(40), 10111–10117.
2011 journal article
Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117–128.
2010 journal article
Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5300–5307.
2008 journal article
Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(4), 820–832.
2008 journal article
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma
MEAT SCIENCE, 80(3), 939–943.
2007 journal article
Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization
FOOD CHEMISTRY, 101(3), 1223–1229.
2007 journal article
Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins
FOOD CHEMISTRY, 101(4), 1647–1657.
2007 journal article
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, 31(4), 492–516.
2007 patent
Thermal gelation of foods and biomaterials using rapid heating
Washington, DC: U.S. Patent and Trademark Office.
2006 journal article
Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi
FOOD HYDROCOLLOIDS, 21(7), 1209–1216.
2006 journal article
Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma
Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(4), 544–552.
2005 journal article
Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins
LWT-FOOD SCIENCE AND TECHNOLOGY, 38(4), 353–362.
2005 journal article
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, 86(4), 558–567.
2005 journal article
Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma
JOURNAL OF FOOD BIOCHEMISTRY, 29(5), 486–503.
2005 journal article
Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(25), 9795–9799.
2004 journal article
Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)
FOOD HYDROCOLLOIDS, 18(2), 259–270.
2004 journal article
Extracellular production of a functional soy cystatin by Bacillus subtilis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(16), 5052–5056.
2004 journal article
Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization
JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.
2004 journal article
Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle
JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.
2004 journal article
Rapid heating effects on gelation of muscle proteins
Journal of Food Science, 69(7), E308–314.
2004 journal article
Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(26), 7944–7949.
2003 journal article
Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties
FOOD RESEARCH INTERNATIONAL, 37(2), 156–165.
2002 journal article
Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 26(4), 267–278.
2002 journal article
Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling
JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382.
Contributors: P. Luck n , n, C. Daubert n & P. Kwanyuen n
2001 journal article
Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)
JOURNAL OF FOOD SCIENCE, 66(2), 307–313.
1999 journal article
Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors
JOURNAL OF FOOD SCIENCE, 64(5), 842–846.
1999 journal article
Cryostabilization mechanism of fish muscle proteins by maltodextrins
CRYOBIOLOGY, 38(1), 16–26.
1999 journal article
High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase
JOURNAL OF FOOD SCIENCE, 64(4), 704–708.
1999 journal article
Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols
JOURNAL OF FOOD SCIENCE, 64(5), 818–822.
1999 journal article
Purification and characterization of alkaline proteinase front Atlantic menhaden muscle
JOURNAL OF FOOD SCIENCE, 64(5), 768–771.
1999 journal article
Purification and characterization of proteinase from Atlantic menhaden muscle
JOURNAL OF FOOD SCIENCE, 64(5), 772–775.
1998 chapter
High pressure processing effects on fish proteins
In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food (Advances in experimental medicine and biology ; v. 434) (Vol. 434, pp. 45–55).
Ed(s): C. F. Shahidi & N. Chuyen
1997 journal article
Covalent bonding in pressure-induced fish protein gels
JOURNAL OF FOOD SCIENCE, 62(4), 713-+.
1986 patent
Method of retarding denaturation of meat products
Washington, DC: U.S. Patent and Trademark Office.
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