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1

Setting Response of Alaska Pollock Surimi Compared with Beef Myofibrils

by KIM, S‐H., CARPENTER, J.A., LANIER, T.C., WICKER, L.
Published in Journal of Food Science (1993)
“...ABSTRACT Physicochemical properties of surimi after preincubation at 25–50°C and beef myofibrils...”

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2

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

by Taskaya, Latif, Chen, Yi-Chen, Beamer, Sarah, Jaczynski, Jacek
Published in Journal of the Science of Food and Agriculture (2009)
Subjects: “...beef plasma proteins...”

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3

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/ precipitation

by Taskaya L., Chen Y.-C., Beamer S., Jaczynski J.
Published in Journal of the Science of Food and Agriculture (2009)
Subjects: “...Beef plasma proteins...”

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4

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

by Chen, Yi-Chen, Taskaya, Latif, Beamer, Sarah, Jaczynski, Jacek
Published in Journal of the Science of Food and Agriculture (2009)
Subjects: “...beef plasma proteins...”

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5

Texture and colour properties of proteins recovered from whole gutted silver carp (Hypophthalmichthys molitrix) using isoelectric solubilisation/ precipitation

by Chen Y.-C., Taskaya L., Beamer S., Jaczynski J.
Published in Journal of the Science of Food and Agriculture (2009)
Subjects: “...Beef plasma proteins...”

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6

Gelation of Surimi by High Hydrostatic Pressure

by CHUNG, Y.C., GEBREHIWOT, A., FARKAS, D.F., MORRISSEY, M.T.
Published in Journal of Food Science (1994)
“... and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef...”

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7

Functional Protein Additives in Surimi Gels

by PARK, JAE W.
Published in Journal of Food Science (1994)
“... white and beef plasma protein. Yellowness (b*) values were affected by all additives except frozen egg...”

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8

Linear Heating Rate Affects Gelation of Alaska Pollock and Pacific Whiting Surimi

by YONGSAWATDIGUL, JIRAWAT, PARK, JAE W.
Published in Journal of Food Science (1996)
“...ABSTRACT Shear stress of Alaska pollock surimi gels with and without beef plasma protein (BPP...”

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9

Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

by Taskaya, Latif, Chen, Yi-Chen, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2009)
“... stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato...”

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10

Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation

by Chen, Yi-Chen, Taskaya, Latif, Jaczynski, Jacek
Published in LWT - Food Science and Technology (2009)
“... stress) of proteins recovered from carp as affected by functional additives (beef plasma protein, potato...”

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11

Texture and colour properties of proteins recovered from whole gutted silver carp ( Hypophthalmichthys molitrix) using isoelectric solubilisation/precipitation

by Taskaya, Latif, Chen, Yi‐Chen, Beamer, Sarah, Jaczynski, Jacek
Published in Journal of the Science of Food and Agriculture (2008)
“... . Functional additives (potato starch, beef plasma protein, transglutaminase and polyphosphate) improved ( P...”

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12

Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax)

by Park, Joo Dong
“... was observed with 1.0% beef plasma protein (BPP) to increase surimi gel strength. The highest storage modulus...”

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Doctoral or Postdoctoral Thesis
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13

Immunological and physiochemical characterization of fish myosins

by Reed, Zachary H.
“... with other protein sources such as beef, chicken, pork, shrimp, and clam. Purified Chinook salmon myosin...”

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Doctoral or Postdoctoral Thesis