Effects of plasticizers on the properties of fish myofibrillar protein film

Por Kaewprachu, Pimonpan, Osako, Kazufumi, Rawdkuen, Saroat
Publicado no J Food Sci Technol (2018)

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

Por Kaewprachu, Pimonpan, Osako, Kazufumi, Benjakul, Soottawat, Rawdkuen, Saroat
Publicado no J Food Sci Technol (2016)

Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production

Por Pongsetkul, Jaksuma, Benjakul, Soottawat, Vongkamjan, Kitiya, Sumpavapol, Punnanee, Osako, Kazufumi
Publicado no J Food Sci Technol (2017)

Cover Image, Volume 6, Issue 5

Por Gao, Yuanpei, Fukushima, Hideto, Deng, Shanggui, Jia, Ru, Osako, Kazufumi, Okazaki, Emiko
Publicado no Food Sci Nutr (2018)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Por Gao, Yuanpei, Fukushima, Hideto, Deng, Shanggui, Jia, Ru, Osako, Kazufumi, Okazaki, Emiko
Publicado no Food Sci Nutr (2018)

Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin

Por Tao, Zhong, Weng, Wu-Yin, Cao, Min-Jie, Liu, Guang-Ming, Su, Wen-Jin, Osako, Kazufumi, Tanaka, Munehiko
Publicado no J Food Sci Technol (2013)