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Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins
ABSTRACT: Solubility of rockfish whole muscle and actomyosin was minimum at pH 5 and gradually increased as the pH was shifted to acidic or alkaline pH. Acidic and alkaline solubilization wasExpand
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Thermal denaturation and aggregation of threadfin bream actomyosin
Threadfin bream (Nemipterus bleekeri) actomyosin formed insoluble aggregates at > 40 � C. Conformational changes, as measured by surface hydrophobicity, began at >30 � C and continued to increaseExpand
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Color, texture and water activity of microwave-vacuum dried cranberries were evaluated and compared with the corresponding properties of hot-air dried and store-bought cranberries. The microwaveExpand
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Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.
Halophilic lactic acid bacteria were isolated from fish sauce mashes fermented at 1 to 12 months. Seven out of sixty-four isolates were selected according to their proteolytic activity and growth atExpand
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Microwave-vacuum drying of cranberries : Part I. Energy use and efficiency
Microwave-vacuum drying was investigated as a potential method for drying cranberries. Cranberries were pretreated with either 30°B or 60°B high fructose corn syrup solution for 24 h. They were driedExpand
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Purification and characterization of transglutaminase from Tropical tilapia (Oreochromis niloticus)
Abstract Transglutaminase (TGase) from Tropical tilapia (Oreochromis niloticus) was purified to electrophoretic homogeneity using successive chromatographies of DEAE-Sephacel, Sephacryl S-4 HR andExpand
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ABSTRACT The protein solubility and molecular-weight distribution of freeze-driedsarcoplasmic proteins (SPs) from rockfish treated under low and high pH aswell as various NaCl concentrations wereExpand
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Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.
Structural changes and functional properties of threadfin bream (Nemipterus sp.) sarcoplasmic proteins (TB-SP) subjected to various pH conditions (pH 3, 5, 6.3, 9, and 12) after subsequent pHExpand
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Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties
Abstract Chemical and biochemical changes of aquacultured hybrid catfish fillet ( Clarias macrocephalus  ×  Clarias gariepinus ) and its gel-forming ability as affected by age and sex of fish alongExpand
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