College of Agricultural Sciences

P. Tadpitchayangkoon, Park, J. W., and Yongsawatdigul, J., “Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs”, Food Chemistry, vol. 121, no. 4, pp. 1046 - 1052, 2010.

P. Tadpitchayangkoon, Park, J. W., and Yongsawatdigul, J., “Gelation characteristics of tropical surimi under water bath and ohmic heating”, LWT-Food Science and Technology, vol. 46, pp. 97–103, 2012.

P. Tadpitchayangkoon, Park, J. W., Mayer, S. G., and Yongsawatdigul, J., “Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.”, J Agric Food Chem, vol. 58, no. 7, pp. 4241-9, 2010.

J. Yongsawatdigul, “Textural and electrical properties of Pacific whiting surimi under ohmic heating”, Oregon State University, Corvallis, OR, 1996.