Papers - OSAKO Kazufumi

Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.

Z. Tao, WY Weng, MJ Cao, GM Liu, WJ Su, K. Osako, M. Tanaka , 2015.08

Journal of Food Science and Technology

Quality attributes of minced pork wrapped with catechin-lysozyme incorporated gelatin film.

P. Kaewprachu, K. Osako, S. Benjakul, S. Rawdkuen , 2015.08

Food Packaging and Shelf Life

からすみの製造工程におけるボラ卵の脂質性状の変化

伊藤大輔，高橋希元，岡�惠美子，A. Jiarpinijnun，齋藤洋昭，大迫一史 , 2015.08

日本水産学会誌

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

Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand.

J. Pongsetkul, S. Benjakul, P. Sampavapol, K. Osako, N. Faithong , 2015.03

International Food Research Journal

Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration

S. Chen, L. Tang, W. Su, W. Weng, K. Osako, M. Tanaka , 2015.03

Food Chemistry

ヨシキリザメPrionace glauca 筋肉の酢じめかまぼこ原料適性

齋藤俊樹，高橋希元，岡�惠美子，大迫一史 , 2015.03

日本食品工学会誌

Fixed‑bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369

S. Chaikaew, P. Tepkasikul, G. M. Young, K. Osako, S. Benjakul, W. Visessanguan , 2015.03

Fisheries Science

Mechanical, barrier, optical properties and antimicrobial activity of edible films prepared from silver carp surimi incorporated with ɛ-polylysine.

W. Weng, Z. Tao, G. Liu, W. Su, K. Osako, M. Tanaka and MJ. Cao , 2014.09

Packaging Technology and Science

Development and characterisation of blend films based on fish protein isolate and fish skin gelatin.

Y-A. Arfat , S. Benjakul, T. Prodpran, K. Osako , 2014.09

Food Hydrocolloids

Autolysis of krill protein from North Pacific krill Euphausia pacifica during protein recovery via isoelectric solubilization/ Precipitation.

LC. Sun, YL. Chen, C. Zhong, E. Okazaki, MJ. Cao, WY. Weng, K. Osako , 2014.09

Fisheries Science

(in Chinese with English abstract)

W. Weng, F. Wu, K. Osako, W. Su , 2014.09

Transactions of the Chinese Society of Agricultural Machinery,

Isolation and characterization of acid-soluble collagen from the scales of marine fishes from Japan and Vietnam.

L. Thuy, E. Okazaki, K. Osako , 2014.09

Food Chemistry

魚肉の臭気成分と制御のポイント

大迫一史 , 2014.09

アクアネット

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand.

J. Pongsetkul, S. Benjakul, P. Sampavapol, K. Osako, N. Faithong , 2014.08

International Aquatic Research

Effect of bitterns and constituent salts on the inosinate phosphatase activity in horse mackerel muscle.

H. Seki, K. Osako, N. Hamada-Sato , 2014.08

International Food Research Journal

ホッコクアカエビPandalus eousに含まれる内在性プロテアーゼが加熱ゲル形成能に及ぼす影響

橋希元， 雨宮弘和， 田中宗彦， S. Klomklao，岡�惠美子，大迫一史 , 2014.08

日本水産学会誌

Antioxidant properties of fractions isolated from blue shark (Prionace glauca) skin gelatin hydrolysates.

W. Weng, L. Tang, B. Wang, J. Chen, W. Su, K. Osako, M. Tanaka , 2014.08

Journal of Functional Foods

魚肉の臭気成分と制御のポイント

大迫一史 , 2014.08

アクアネット

Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation.

LC. Sun, K. Kaneko, E. Okazaki, MJ. Cao, H. Ohwaki, WY. Weng, K. Osako , 2013.10

Fisheries Science