Papers - ISHIZAKI Shoichiro

Improving emulsifying activity of ε-polylysine by conjugation with dextran through the Maillard reaction

Y.-T. Ho, S. Ishizaki, and M. Tanaka , 2000.02

Food Chemistry

グチを原料とした小田原産高級かまぼこの品質評価

中谷操子，石崎松一郎，山本常治，渡部終五 , 2000.02

水産練り製品技術懇話会会報

Improvement of functional properties of fish water soluble proteins with glucose-6-　phosphate through the Maillard reaction

M. Wahyuni, S. Ishizaki, and M. Tanaka , 1999.02

Fisheries Science

Effect of glucose-6-phosphate ratio on functional properties of fish water soluble proteins modified by the Maillard reaction

M. Wahyuni, S. Ishizaki, and M. Tanaka , 1999.02

Journal of Tokyo University of Fisheries

OACIS Paper URL

ε-Polylysine improves the quality of surimi products

H.Y. Ting, S. Ishizaki, and M. Tanaka , 1999.02

Journal of Muscle Foods

Improvement of emulsifying and antibacterial properties of salmine by the Maillard reaction with dextran

M. Tanaka, N. Kunisaki, and S. Ishizaki , 1999.02

Fisheries Science

Effects of chitosan on gelling properties of low quality surimi

J. Kataoka, S. Ishizaki, and M. Tanaka , 1998.02

Journal of Muscle Foods

Improvement of thermal stability of fish water soluble proteins with glucose-6-phosphate through the Maillard reaction

M. Wahyuni, S. Ishizaki, and M. Tanaka , 1998.02

Fisheries Science

Effect of the Maillard reaction on the bactericidal activity of ε-polylysine

H.Y. Ting, S. Ishizaki, and M. Tanaka , 1997.02

Journal of Tokyo University of Fisheries

OACIS Paper URL

Enhancing effect of starfish Asterias amurensis saponin upon thermal aggregation of actomyosin from walleye pollack meat

S. Ishizaki, M. Iwase, and M. Tanaka , 1997.02

Fisheries Science

The glass transition of protamine

N. Kunisaki, S. Ishizaki, and M. Tanaka , 1997.02

Fisheries Science

Role of myosin light chains on thermal activation of flying fish actomyosin Mg2+-ATPase

S. Ishizaki, N. Ishizaki, M. Tanaka, and T. Taguchi , 1997.02

Journal of Tokyo University of Fisheries

Thermal gelation of muscle proteins from blue marlin, Makaira mazara

S. Ishizaki, T. Kohno, K. Usui, M. Tanaka, and T. Taguchi , 1997.02

Journal of Tokyo University of Fisheries

Storage quality of fresh gouramy meat in ice

M. Wahyuni, J. Santoso, S. Ishizaki, and M. Tanaka , 1997.02

Journal of Tokyo University of Fisheries

Degradation of chlorophyll in dried wakame (Undaria pinnatifida) during storage

Y. Yamada, S. Ishizaki, and M. Tanaka , 1996.02

Asian Fisheries Science

Stability of fish myosins and their fragments to high hydrostatic pressure

S. Ishizaki, M. Tanaka, R. Takai, and T. Taguchi , 1995.02

Fisheries Science

High-pressure effects on lecithin-added yellowfin tuna actomyosin ATPase activities

S. Ishizaki, T. Hayashi, M. Tanaka, and T. Taguchi , 1995.02

Fisheries Science

Interaction of saponins with salt soluble proteins from walleye pollack meat

M. Tanaka, F.-I. Lin, S. Ishizaki, and T. Taguchi , 1995.02

Fisheries Science

Thermal gelation of fish muscle proteins treated with electric pulses and air-blowing

S. Ishizaki, T. Kohno, M. Tanaka, T. Taguchi, and K. Amano , 1995.02

Nippon Shokuhin Kagaku Kogaku Kaishi

Myosin heavy chain-　degrading proteinase from spear squid muscle

H. Ebina, Y. Nagashima, S. Ishizaki, and T. Taguchi , 1995.02

Food Research International