1. A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase. (15th August 2020) Authors: Omura, Futo; Takahashi, Kigen; Okazaki, Emiko; Osako, Kazufumi Journal: Food chemistry Issue: Volume 321(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. (15th January 2019) Authors: Jiang, Qingqing; Jia, Ru; Nakazawa, Naho; Hu, Yaqin; Osako, Kazufumi; Okazaki, Emiko Journal: Food chemistry Issue: Volume 271(2019) Page Start: 550 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Cover Image, Volume 6, Issue 5. Issue 5 (26th July 2018) Authors: Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko Journal: Food science & nutrition Issue: Volume 6:Issue 5(2018) Page Start: i Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel. Issue 5 (8th May 2018) Authors: Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko Journal: Food science & nutrition Issue: Volume 6:Issue 5(2018) Page Start: 1229 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat. (April 2020) Authors: Nakazawa, Naho; Wada, Ritsuko; Fukushima, Hideto; Tanaka, Ryusuke; Kono, Shinji; Okazaki, Emiko Journal: International journal of refrigeration Issue: Volume 112(2020) Page Start: 270 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil. Issue 6 (7th October 2018) Authors: Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko Journal: Journal of texture studies Issue: Volume 49:Issue 6(2018) Page Start: 595 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing. (July 2020) Authors: Jia, Ru; Katano, Toyohiko; Yoshimoto, Yasushi; Gao, Yuanpei; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko Journal: Food hydrocolloids Issue: Volume 104(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat. (May 2016) Authors: Takahashi, Kigen; Kurose, Koichi; Okazaki, Emiko; Osako, Kazufumi Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 68(2016) Page Start: 717 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting. (22nd February 2022) Authors: Jiang, Qingqing; Du, Yufan; Nakazawa, Naho; Hu, Yaqin; Shi, Wenzheng; Wang, Xichang; Osako, Kazufumi; Okazaki, Emiko Journal: International journal of food science & technology Issue: Volume 57:Number 5(2022) Page Start: 3069 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage. (May 2019) Authors: Jia, Ru; Jiang, Qingqing; Kanda, Maki; Tokiwa, Jun; Nakazawa, Naho; Osako, Kazufumi; Okazaki, Emiko Journal: Food hydrocolloids Issue: Volume 90(2019) Page Start: 254 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗