Journal Article
A. Hunt, Park, J. W., and Handa, A.,
“Effect of various types of egg white on characteristics and gelation of fish myofibrillar proteins.”,
J Food Sci, vol. 74, no. 9, pp. C683-92, 2009.
S. Poowakanjana, Mayer, S. G., and Park, J. W.,
“Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.”,
J Food Sci, vol. 77, no. 4, pp. E88-97, 2012.
S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E.,
“Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”,
J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.
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.