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Publications by Yoshiaki Itoh .
Effect of pH-Shifting on Setting and Disintegrating Behaviors of Walleye Pollack Surimi
Pakistan Journal of Biological Sciences
Agronomy
Crop Science
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pH-Dependency of Gel Forming Ability of Walleye Pollack Frozen Surimi and Effect of Polyphosphate Salt.
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Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel From Walleye Pollack Surimi.
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Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
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Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in Relation to Frozen Storage.
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Identification of the 150 and 70 kDa Fragments Generated During the Incubation of Salted Surimi Paste of Walleye Pollack.
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Temperature-Dependent Changes in Gel Strength and Myosin Heavy Chain of Salt-Ground Meat From Walleye Pollack During Setting.
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Effects of Polyphosphates on Dispersion State of Protein in Alaska Pollack Frozen Surimi.
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Enhancing Effect of Starfish Asterias Amurensis Saponin Upon Thermal Aggregation of Actomyosin From Walleye Pollack Meat
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Effect of Quality of Surimi on Cross-Linking Reaction of Myosin Heavy Chain During Setting.
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