PUBLICATIONS (Updated on May 1, 2004)

a. Refereed journal articles

1.Park, J.W., Lanier, T.C., Keeton, J.T., and Hamann, D.D. 1987. Use of cryoprotectants to stabilize functional properties of pre-rigor salted beef during frozen storage. J. Food Sci. 52:537-542.

2.Park, J.W., Lanier, T.C., Swaisgood, H.E., Hamann, D.D., and Keeton, J.T. 1987. Effects of cryoprotectants in minimizing physicochemical changes of bovine natural actomyosin during frozen storage. J. Food Biochem. 11:143-161.

3.Park, J.W. and Lanier, T.C., 1987. Combined effects of phosphates and sugar or polyol on protein stabilization of fish myofibrils. J. Food Sci. 52:1509-1513.

4.Park, J.W., Lanier, T.C., and Green, D.P. 1988. Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollock surimi. J. Food Sci. 53:1-3.

5.Park, J.W. and Lanier, T.C. 1988. Calorimetric changes during development of rigor mortis. J. Food Sci. 53: 1312-1314, 1372.

6.Park, J.W. and Lanier, T.C. 1989. Scanning calorimetric behavior of tilapia myosin and actin due to processing of muscle and protein purification. J. Food Sci. 54:49-51.

7.Park, J.W., Korhonen, R.W. and Lanier, T.C. 1990. Effects of rigor mortis on gel-forming properties of surimi and unwashed mince prepared from tilapia. J. Food Sci. 55(2):353-355, 366.

8.Park, J.W. and Lanier, T.C. 1990. Effects of salt and sucrose addition on the theral denaturation and aggregation of water-leached fish muscle. J. Food Biochem.14:395-404.

9.Park, J.W., Lanier, T.C., and Pilkington, D.H. 1993. Cryostabilization of functional properties of pre-rigor and post-rigor beef by dextrose polymer and/or phosphates. J. Food Sci. 58:467-472.

10. Park, J.W. 1994. Functional properties of protein additives in surimi gels. J. Food Sci. 59: 525-527.

11. Park, J.W., J. Yongsawatdigul, and *T.M. Lin. 1994. Rheological behavior and potential cross-linking of Pacific whiting surimi. J. Food Sci. 59: 773-776.

12. Howe, J.R., Hamann, D.D., Lanier, T.C., and Park, J.W. 1994. Fracture of Alaska pollock gels in water: Effects of minced muscle processing and test temperature. J. Food Sci. 59:777-780.

13. Park, J.W. 1994. Cryoprotection of muscle proteins by carbohydrates and polyalcohols - A review. J. of Aquat. Food Prod. Technol. 3(3): 23-41.

14. Lin, T.M., Park, J.W., and Morrissey, M.T. 1995. Recovered protein and recondition of water from surimi processing waste. J. Food Sci. 60:4-9.

15. Yongsawatdigul, J., Park, J.W., Kolbe, E., AbuDagga, Y. and Morrissey, M.T. 1995. Ohmic heating maximizes gel functionality of Pacific whiting surimi. J. Food Sci. 60:10-14.

16. Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions. J. Food Sci. 60:15-18.

17. Park, J. W. 1995. Effects of salt, surimi and/or starch content on fracture properties of gels at various test temperatures. J. Aquat. Food Product. Technol. 4(2): 75-84.

18. Yongasawatdigul, J., Park, J.W., and Kolbe, E. 1995. Electrical conductivity of Pacific whiting surimi during ohmic heating. J. Food Sci. 60:922-925,935.

19. Pipatsattayanuwong, S., Park, J.W., and Morrissey, M.T. 1995. Functional properties and shelf life of fresh surimi from Pacific whiting. J. Food Sci. 60:1241-1244.

20. Yongsawatdigul, J. and Park, J.W. 1996. Linear heating rate affects gel formation of Alaska pollock and Pacific whiting. J. Food Sci. 61:149-153.

21. Lin, T.M. and Park, J.W. 1996a. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61:432-438.

22. Park, J.W. 1996. Temperature-tolerant fish protein gels using konjac flour. J. Muscle Food 7:165-174.

23. Lin, T. M. and Park, J.W. 1996b. Protein solubility in Pacific whiting afffected by proteolysis during storage. J. Food Sci. 61:536-539.

24. Kim, J.M., Liu, C.H., Eun, J.B., Park, J.W., Oshimi, R., Hayashi, K., Ott, B., Aramaki, T., Sekine, M., Horikita, Y., Fujimoto, K., Aikawa, T., Welch, L., and Long, R. 1996. Surimi from fillet frames of channel catfish. J. of Food Sci. 61:428-431.

25. Lin, T.M. and Park, J.W. 1997. Effective washing conditions reduce water usage for surimi processing. J. Aquat. Food Product Tech. 6(2):65-79.

26. Yongsawatdigul, J., Park, J.W., and Kolbe, E. 1997a. Texture degradation kinetics of gels made from Pacific whiting surimi. J. Food Process Eng. 20:433-452.

27. Yongsawatdigul, J., Park, J.W., and Kolbe, E. 1997b. Degradation kinetics of myosin heavy chain of Pacific whiting surimi. J. Food Sci. 62:724-728.

28. Yoon, W.B., Park, J.W., and Kim, B.Y. 1997a. Linear programming in blending various components in surimi seafood. J. Food Sci. 62:561-564,567.

29. Yoon, W.B., Park, J.W., and Kim, B.Y. 1997b. Surimi-starch interactions based on mixture design and regression models. J. Food Sci. 62:555-560.

30. Park, J.W., Lin, T.M, and Yongsawatdigul, J. 1997. New developments in manufacturing of surimi and surimi seafood. Food Rev. Int'l. 13 (4):577-610.

31. Yang, H. and Park, J.W. 1998. Effects of starch properties and thermal-processing conditions on surimi-strach gels. Lebensmittel Wissenschaft & -Technologie 31(4):344-353.

32. Lin, T.M. and Park, J.W. 1998. Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH. J. Food Sci. 62:215-218.

33. Lee, N.G. and Park, J.W. 1998. Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi. J. Food Sci. 63:969-974.

34. Wu, H., Kolbe, E., Flugstad, B., Park, J.W., and Yongsawatdigul, J. 1998. Electrical properties of fish mince during multi-frequency ohmic heating. J. Food Sci. 63:1028-1032.

35. Yoon, W.B., Park, J.W., and Kim, B.Y. 1998. Dynamic properties of surimi-based seafood product as a function of moisture content. Food Engineering Progress 2(1):23-29.

36. Su, A., Kolbe E., and Park, J.W. 1999. A model of heat transfer coefficient of steam-cooked surimi paste. J. Aquat. Food Prod. Technol. 8(3):39-53.

37. Shie, J. S. and Park, J.W. 1999. Physical characteristics of surimi seafood as affected by thermal processing conditions. J. Food Sci. 64:287-290.

38. Yoon, W. B., Kim, B.Y., and Park, J.W. 1999. Rheological characteristics of fibrinogen-thrombin solution and its behavior in surimi gels. J. Food Sci. 64:291-294

39. Yongsawatdigul, J. and Park, J.W. 1999. Thermal aggregation and dynamic rheological properties of Pacific whiting and cod myosin as affected by heating rate. J. Food Sci. 64:679-683.

40. Choi, Y.J., I-S. Kim, Y-J. Cho, D-H Seo, T-G Lee, Y-B. Park and J.W. Park. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. 2. Characterization of hydrolytic peptides from anchovy sauce and actomyosin. J. Korean Fish. Soc., 32(4), 488-494.

41. Kim, I-S., Y-J. Choi, M-S. Heu, Y-J. Cho, Y-S. Im, Y-S. Gu, S-G. Yeo, and J. W. Park. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. 1. Hydrolysis of anchovy sauce and actomyosin by various proteases. J. Korean Fish. Soc, 32 (4), 481-487.

42. Klesk, K., Yongsawatdigul, J., Park, J.W., Viratchakul, S., and Virulhakul, P. 2000. Gel forming ability of tropical tilapia surimi as compared with Alaska pollock and Pacific whiting surimi. J. Aquat Food Product Technol. 9(3):91-104.

43. Yongsawatdigul, J., Park, J.W., Virulhakul, P., and Viratchakul, S. 2000. Proteolytic degradation of tropical tilapia surimi. J. Food Sci. 65(1):129-133.

44. Zhao, Y., Flugstad, B., Kolbe, E., Wells, J.H., and Park, J.W. 2000. Using capacitive (Radio Frequency) dielectric heating in food processing and preservation – a review. J. Food Process Eng. 23:25-55.

45. Choi, Y.J., Cho, M.S., and Park, J.W. 2000. Effect of hydration time and salt addition on gelation properties of major protein additives. J. Food Sci. 65(8):1338-1342.

46. Lopetacharat, K., Choi, Y.J., Park, J.W., and Daeschel, M.D. 2001. Fish sauce products and manufacturing - a review. Food Reviews International 17(1):65-88.

47. Yoon, W.B. and Park, J.W. 2001. Development of linear heating rates using conventional baths and computer simulation. J. Food Sci. 66(1):132-136.

48. Hoffman, J. and Park, J.W. 2001. Improved torsion testing using molded surimi gels. J. Aqua. Food Prod. Tech. 10(2):75-84.

49. Wendel, A., Park, J.W., and Kristbergsson. 2002. Recovered meat from Pacific whiting frames. J. Aqua. Food Prod. Tech. 11(1) 5-18.

50. Lopetcharat, K. and Park, J.W. 2002. Characterization of fish sauce made from Pacific whiting and surimi by-products during fermentation stage. J. Food Sci. 67(2):511-516.

51. Reynolds, J., Park, J.W., and Choi, Y.J. 2002. Physicochemical properties of Pacific whiting surimi as affected by various freezing and storage conditions. J. Food Sci. 67(6):2072-2078.

52. Choi, Y.J. and Park, J.W. 2002. Acid-aided protein recovery from enzyme-rich Pacific whiting. J. Food Sci. 67(8):2962-2967.

53. Yongsawatdigul, J. and Park, J.W. 2002. Biochemical and conformational changes of actomyosin from threadfin bream stored in ice. J. Food Sci. 67(3): 985-990.

54. Yongsawatdigul, J., Worratao, A., and Park, J.W. 2002. Effect of endogenous transglutaminase on threadfin bream surimi gelation, J. Food Sci. 67(9): 3258-3263.

55. Jaczynski, J. and Park, J.W. 2002. Temperature prediction during thermal processing of surimi seafood. J. Food Sci. 67(8):3053-3057.

56. Choi, Y.J., J.D. Park, J-S. Kim, Y-J. Cho And J.W. Park. 2002. Rheological properties of heat-induced gels of surimi from acid and alkali process. J Korean Fish Soc, 35(4), 309-314.

57. Tungkawachra, S., Park, J.W., and Choi, Y.J. 2003. Biochemical properties and consumer acceptance of pacific whiting fish sauce. J. Food Sci. 68(3):855-860.

58. Jaczynski, J. and Park, J.W. 2003. Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing. J. Food Sci. 68(3):1025-1030.

59. Kim, Y.S., Park, J.W., and Choi, Y.J. 2003. New approaches for the effective recovery of fish proteins and their physicochemical characteristics. J. Fisheries Sci. 69:1231-1239.

60. Yongsawatdigul, J. and Park, J.W. 2003. Thermal denaturation and aggregation of threadfin bream actomyosin. Food Chemistry 83(3):409-416.

61. Jaczynski, J. and Park, J.W. 2003. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J. Food Sci. 68(5):1788-1792.

62. Jaczynski, J and Park, J.W. 2003. Physicochemical properties of surimi seafood as affected by electron beam and heat. J. Food Sci. 68(5): 1626-1630.

63. Han, G.H., Kim, B.Y., Hahm, Y.T, and Park, J.W. 2003. Development of optimized feed formulation using agricultural and marine by-products. Food Sci. Biotechnol. 12(1):55-61.

64. Thawornchinsombut, S. and Park, J.W. 2004. Roles of pH in solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem. 28:135-154.

65. Jaczynski, J. and Park, J.W. 2004. Physicochemical changes of Alaska pollock surimi and surimi gels as affected by electron beam. J. Food Sci 69(1): FCT53-57.

66. Yongsawatdigul, J., Park, J.W. 2004. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins. J. Food Sci.&