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Publications by Kohji Imamura
Identification of the 150 and 70 kDa Fragments Generated During the Incubation of Salted Surimi Paste of Walleye Pollack.
Nippon Suisan Gakkaishi
Aquatic Science
Related publications
Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
Fisheries Science
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Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi
Pakistan Journal of Biological Sciences
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pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
Nippon Suisan Gakkaishi
Aquatic Science
Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.
Nippon Suisan Gakkaishi
Aquatic Science
Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel From Walleye Pollack Surimi.
Nippon Suisan Gakkaishi
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Kinetic Analysis of the Sol-Gel Transition of Fish Paste (Surimi)
Fisheries Science
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The Proteolytic Fragments of the Alzheimer’s Disease-Associated Presenilin-1 Form Heterodimers and Occur as a 100–150-kDa Molecular Mass Complex
Journal of Biological Chemistry
Biochemistry
Cell Biology
Molecular Biology
Temperature-Dependent Changes in Gel Strength and Myosin Heavy Chain of Salt-Ground Meat From Walleye Pollack During Setting.
Nippon Suisan Gakkaishi
Aquatic Science
Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.
Nippon Suisan Gakkaishi
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