Papers - OSAKO Kazufumi

The Physico-chemical Properties of Biodegradable Films from Lizardfish (<i>Saurida wanieso</i>) Viscera (Stomach and Intestines)

NGUYEN Ha Thi Nhu, MONIRUZZAMAN Sheik Md., TAKAHASHI Kigen, OKAZAKI Emiko, OSAKO Kazufumi , 2019

日本冷凍空調学会論文集

DOI

The effect of organic salts on the browning of dried squid products processed by air-drying

Geng Jieting, Takahashi Kigen, Kaido Toshiki, Kasukawa Masaru, Okazaki Emiko, Osako Kazufumi , 2018.12

FOOD CHEMISTRY

DOI

プロテアーゼ阻害剤を用いたツノナシオキアミEuphausia pacificaタンパク質回収中の自己消化抑制および回収物の加熱ゲル形成能改善.　

天野かよ, 髙橋希元, 岡﨑惠美子, 大迫一史 , 2018.09

日本水産学会誌

Identification and role of the taste-active components of dried Nori.　

T. Kawashima, T. Shirai, H. Matsuda, K. Osako, E. Okazaki , 2018.09

Japan Journal of Food Engineering

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.

Y. Gao, H. Fukushima, S. Deng, R. Jia, K. Osako, E. Okazaki , 2018.09

Food Science & Nutrition

アルギン酸－ヨシキリザメ Prionace glauca 肉複合ゲルの性状.

齋藤俊樹, 髙橋希元, 天野かよ, 岡﨑惠美子,大迫一史 , 2018.09

日本食品工学会誌

ボラ Mugil cephalus卵脂質中のワックスエステルが脂質酸化に及ぼす影響.　

伊藤大輔, 髙橋希元, 渋谷緑, 岡﨑惠美子, 齊藤洋昭, 大迫一史 , 2018.09

日本冷凍空調学会論文集, 1–9.

Influence of various phenolic compounds on properties of gelatin film prepared from horse mackerel Trachurus japonicus scales.

T.Le, H. Maki, E. Okazaki, K. Osako, K. Takahashi , 2018.09

Journal of Food Science

漁獲後輸送方法の違いが茹でズワイガ二 Chionoecetes opilio 筋肉の品質に及ぼす影響.

渋谷緑，髙橋希元，中西聖代，秋元健夫，岡﨑惠美子，大迫一史 , 2018.09

日本水産学会誌

Effects of plasticizers on the properties of fish myofibrillar protein film

Kaewprachu Pimonpan, Osako Kazufumi, Rawdkuen Saroat , 2018.08

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

Jia Ru, Katano Toyohiko, Yoshimoto Yasushi, Gao Yuanpei, Watanabe Yuki, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018.08

FOOD HYDROCOLLOIDS

DOI

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Gao Yuanpei, Fukushima Hideto, Deng Shanggui, Jia Ru, Osako Kazufumi, Okazaki Emiko , 2018.07

FOOD SCIENCE & NUTRITION

DOI

Influence of Various Phenolic Compounds on Properties of Gelatin Film Prepared from Horse Mackerel Trachurus japonicus Scales

Thuy Le, Maki Hiroki, Okazaki Emiko, Osako Kazufumi, Takahashi Kigen , 2018.07

JOURNAL OF FOOD SCIENCE

DOI

Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract

Kaewprachu Pimonpan, Osako Kazufumi, Rungraeng Natthakan, Rawdkuen Saroat , 2018.02

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

DOI

Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract.

P. Kaewprachu, K. Osako, N. Rungraeng, S. Rawdkuen , 2018.01

International Journal of Biological Macromolecules

Quality of Kapi, Salted Shrimp Paste of Thailand, Inoculated with Bacillus spp. K-C3

Pongsetkul Jaksuma, Benjakul Soottawat, Sumpavapol Punnanee, Vongkamjan Kitiya, Osako Kazufumi , 2018

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

DOI

Quality Changes of Commercial Surimi-based Products after Frozen Storage

JIA Ru, EGUCHI Mami, DING Wei, NAKAZAWA Naho, OSAKO Kazufumi, OKAZAKI Emiko , 2018

日本冷凍空調学会論文集

DOI

Hardening of Salmon Egg Products Made from Fresh and Frozen Eggs

UEDA Tomohiro, SAITOH Yukiko, OSAKO Kazufumi, OKAZAKI Emiko , 2018

日本冷凍空調学会論文集

DOI

Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels

Gao Yuanpei, Fukushima Hideto, Shirota Kazuya, Kakizaki Yusuke, Deng Shanggui, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018

FOOD SCIENCE AND TECHNOLOGY RESEARCH

DOI

"Setting-Freezing-Reheating" Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel

Jia Ru, Hiraoka Yoshinobu, Tung Yilun, Nakazawa Naho, Osako Kazufumi, Okazaki Emiko , 2018

FOOD SCIENCE AND TECHNOLOGY RESEARCH

DOI