1. Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts. Issue 1 (17th December 2012) Authors: Hunt, Angela; Park, Jae W. Journal: Journal of food quality Issue: Volume 36:Issue 1(2013:Feb.) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of ohmic heating for accelerating Pacific whiting fish sauce fermentation. (15th January 2023) Authors: Kim, Hyung Joo; Mireles DeWitt, Christina A.; Park, Jae W. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 174(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessing the Dynamic Rheology at Various Frequencies of Surimi Paste as Affected by Heating Rates and Moisture Contents. Issue 4 (21st May 2015) Authors: Poowakanjana, Samanan; Park, Jae W.; Moon, Ji hoon; Yoon, Won Byong Journal: Journal of texture studies Issue: Volume 46:Issue 4(2015) Page Start: 302 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates. (December 2017) Authors: Hoon Moon, Ji; Byong Yoon, Won; Park, Jae W. Journal: Food bioscience Issue: Volume 20(2017:Dec.) Page Start: 12 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time. Issue 12 (4th October 2019) Authors: He, Yating; Park, Jae W.; Yin, Tao Journal: Journal of food processing and preservation Issue: Volume 43:Issue 12(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. (April 2017) Authors: Kobayashi, Yuka; Park, Jae W. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 200 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Characterization of surimi slurries and their films derived from myofibrillar proteins with different extraction methods. (1st September 2016) Authors: Athaillah, Zatil Afrah; Park, Jae W. Journal: Food bioscience Issue: Volume 15(2016:Sep.) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. Issue 3 (27th September 2016) Authors: Lee, Myeong Gi; Yoon, Won Byong; Park, Jae W. Journal: Journal of texture studies Issue: Volume 48:Issue 3(2017) Page Start: 215 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate. Issue 8 (14th September 2018) Authors: Supawong, Supattra; Thawornchinsombut, Supawan; Park, Jae W. Journal: Journal of aquatic food product technology Issue: Volume 27:Issue 8(2018) Page Start: 885 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of pre-freezing treatments on the quality of Alaska pollock fillets subjected to freezing/thawing. (1st December 2016) Authors: Lee, Jinhwan; Fong, Quentin; Park, Jae W. Journal: Food bioscience Issue: Volume 16(2016:Dec.) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗