論文 - 石崎　松一郎

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

Y.-T. Ho, S. Ishizaki, and M. Tanaka , 2000年02月

Food Chemistry , 68(4) , 449 - 455

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年02月

水産練り製品技術懇話会会報 , 6 , 55 - 58

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年02月

Fisheries Science , 65(4) , 618 - 622

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年02月

Journal of Tokyo University of Fisheries , 86(2) , 25 - 39

OACIS論文情報URL

ε-Polylysine improves the quality of surimi products

H.Y. Ting, S. Ishizaki, and M. Tanaka , 1999年02月

Journal of Muscle Foods , 10(4) , 279 - 294

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

M. Tanaka, N. Kunisaki, and S. Ishizaki , 1999年02月

Fisheries Science , 65(4) , 623 - 628

Effects of chitosan on gelling properties of low quality surimi

J. Kataoka, S. Ishizaki, and M. Tanaka , 1998年02月

Journal of Muscle Foods , 9(3) , 209 - 220

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年02月

Fisheries Science , 64(6) , 973 - 978

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

H.Y. Ting, S. Ishizaki, and M. Tanaka , 1997年02月

Journal of Tokyo University of Fisheries , 84(2) , 25 - 30

OACIS論文情報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年02月

Fisheries Science , 63(1) , 159 - 160

The glass transition of protamine

N. Kunisaki, S. Ishizaki, and M. Tanaka , 1997年02月

Fisheries Science , 63(1) , 132 - 136

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

S. Ishizaki, N. Ishizaki, M. Tanaka, and T. Taguchi , 1997年02月

Journal of Tokyo University of Fisheries , 83(1, 2) , 29 - 35

Thermal gelation of muscle proteins from blue marlin, Makaira mazara

S. Ishizaki, T. Kohno, K. Usui, M. Tanaka, and T. Taguchi , 1997年02月

Journal of Tokyo University of Fisheries , 83(1, 2) , 21 - 28

Storage quality of fresh gouramy meat in ice

M. Wahyuni, J. Santoso, S. Ishizaki, and M. Tanaka , 1997年02月

Journal of Tokyo University of Fisheries , 83(1, 2) , 13 - 20

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

Y. Yamada, S. Ishizaki, and M. Tanaka , 1996年02月

Asian Fisheries Science , 9(2) , 153 - 160

Stability of fish myosins and their fragments to high hydrostatic pressure

S. Ishizaki, M. Tanaka, R. Takai, and T. Taguchi , 1995年02月

Fisheries Science , 989 - 992

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

S. Ishizaki, T. Hayashi, M. Tanaka, and T. Taguchi , 1995年02月

Fisheries Science , 61(4) , 703 - 705

Interaction of saponins with salt soluble proteins from walleye pollack meat

M. Tanaka, F.-I. Lin, S. Ishizaki, and T. Taguchi , 1995年02月

Fisheries Science , 61(2) , 373 - 374

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年02月

Nippon Shokuhin Kagaku Kogaku Kaishi , 42(2) , 131 - 136

Myosin heavy chain-　degrading proteinase from spear squid muscle

H. Ebina, Y. Nagashima, S. Ishizaki, and T. Taguchi , 1995年02月

Food Research International , 28(1) , 31 - 36