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Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University | 論文
- Effects of sorbitol on the autolysis profile of squid mantle muscle
- Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
- Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
- Denaturation mode of carp myofibrils when affected by temperature and salt concentration
- Filament formation of carboxyl-and amino-group-modified carp myosin rod
- Substructure of Tilapia Myosin Rod and Its Filament Forming Ability
- Improved solubility and stability of carp myosin by conjugation with alginate oligosaccharide
- Effect of Freezing Rate on the Denaturation of Myofibrillar Protein in Fish Muscle (特集 次世代の高品質凍結食品を目指す新技術)
- Quality evaluation of frozen surimi by using pH stat for ATPase assay