Papers - OSAKO Kazufumi

Objective quality evaluation of commercial spicy pollack roe products in terms of mechanical and biochemical properties.

C. Chen, E. Okazaki, T. Suzuki, HTN. Nguyen, K. Osako , 2016.09

Food Science and Technology Research

Characterization of endogenous proteases from lizardfish (Saurida wanieso) viscera and associated salt-dependent properties.

C. Zhong, L. C. Sun, J. T. Geng, E. Okazaki, M. J. Cao, W. Y. Weng, K. Osako , 2016.09

International Food Research Journal

Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.

P. Kaewprachu, K. Osako, S. Benjakul, S. Rawdkuen , 2016.09

Journal of Food Science and Technology

Purification and characterization of trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe.　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, BK. Simpson , 2016.09

Journal of Food Biochemistry

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat.　

K. Takahashi, K. Kurose, E. Okazaki, K. Osako , 2016.09

LWT - Food Science and Technology

Mechanical, thermal and heat sealing properties of fish skin gelatin film containing palm oil and basil essential oil with different surfactants

P. Tongnuanchan, S. Benjakul, T. Prodpran, S. Pisuchpen, K. Osako , 2016.09

Food Hydrocolloids

Properties of salted shrimp paste (Kapi) from acetes vulgaris as affected by postmortem storage prior to salting.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016.08

Journal of Food Processing and Preservation

Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2.

C.Chen, E. Okazaki, K. Osako , 2016.08

Food Chemistry

Effects of pH on the fluorescence fingerprint of ATP.

Md. M. Rahman , M. Shibata, N. Nakazawa, T. Hagiwara, K. Osako, E. Okazaki , 2016.08

Journal of Air Condition and Refrigeration Engineering

OACIS Paper URL

Effect of post-mortem storage prior to salting on quality of salted shrimp paste (kapi) produced from macrobrachium lanchesteri.

J. Pongsetkul, S. Benjakul, P. Sumpavapol, K. Osako, N. Faithong , 2016.08

Carpathian Journal of Food Science & Technology

我が国の水産加工

大迫一史，高橋希元，天野かよ，渋谷緑 , 2016.08

調理食品と技術

卵白がホッコクアカエビPandalus eous筋肉の加熱ゲル形成能に及ぼす影響

高橋希元，板倉もね，雨宮弘和，岡崎惠美子，H. Nguyen，大迫一史 , 2016.03

日本水産学会誌

Biodegradable protein-based films and their properties: A comparative study.　

P. Kaewprachu, K. Osako, S. Benjakul, W. Tongdeesoontorn, S. Rawdkuen , 2016.03

Packaging Technology and Science

Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins.

S. Chen, L. Tang, G. Hao, W. Weng, K. Osako, M. Tanaka , 2016.03

Food Hydrocolloids

Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus).　

S. Klomklao, S. Benjakul, H. Kishimura, K. Osako, B. K. Simpson , 2016.03

LWT - Food Science and Technology

Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

JT. Geng, T. Kaido, M. Kasukawa, C. Zhong, LC. Sun, E. Okazaki, K. Osako , 2015.08

Food Chemistry

Physicochemical properties and film-forming ability of fish skin collagen extracted from different freshwater species.

L. Tang, S. Chen, W. Su, W. Weng, K. Osako, M. Tanaka , 2015.08

Process Biochemistry

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation.

R. Intarasirisawat, S. Benjakul, W. Vissessanguan, S. Maqsood, K. Osako , 2015.08

European Journal of Lipid Science and Technology

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.

C. Zhong, M. Nakanishi, JT. Geng, E. Okazaki, MJ. Cao, WY. Weng, K. Osako , 2015.08

Fisheries Science

Properties of gelatin film from horse mackerel (Trachurus japonicus) scale.

T. Le, H. Maki, K. Takahashi, E. Okazaki, K. Osako , 2015.08

Journal of Food Science