PRESENTATIONS - PROFESSIONAL MEETINGS,
SYMPOSIA, AND CONFERENCES
a.
Invited
Lectures
Over
100 invited lectures given. But they
not posted here due to the confidential agreement with the private industry.
b.
Presentations
(Scientific meeting with abstracts)
1.
Park, J.W., Keeton, J.T., Lanier, T.C., and Hamann, D.D. 1985. Treatment of prerigor
salted beef with cryoprotectants during frozen
storage. Abstract #43. Presented at the IFT Annual Meeting,
2.
Park, J.W. and Lanier, T.C. 1986. Combined effects of
phosphates and sugar or polyols on stabilizing fish
muscle proteins during frozen storage. Abstract #457. Presented at the IFT Annual
Meeting,
3.
Park, J.W., Korhonen, R.W.,
and Lanier, T.C. 1986. Effects of rigor mortis on gel-forming
properties of surimi and minced fish prepared from
tilapia. Abstract #458. Presented
at the IFT Annual Meeting,
4.
Park, J.W. and Lanier, T.C. 1987. Calorimetric study
to monitor the development of rigor mortis. Abstract #516. Presented at the IFT Annual Meeting,
5.
Park, J.W., Lanier, T.C., and Green, D.P. 1987. Cryoprotective effects of sugar, polyols
and/or phosphates on Alaska Pollock surimi. Abstract
#237. Presented at the IFT Annual Meeting,
6.
Park, J.W., Lanier, T.C., and Pilkington, D.H. 1988. Cryostabilization of functional properties of prerigor and postrigor beef
muscle. Abstract #556. Presented at the IFT Annual Meeting,
7.
Park, J.W. and Lanier, T.C. 1989. Calorimetric
measurement of thermal denaturation of surimi as affected by sugar and/or salt. Paper #548,
presented at Annual Meeting of Institute of Food Technologists,
8.
Park, J.W. and Lindwall, W.
1990. Practical application of surimi and other
functional ingredients to least cost linear program. Paper #396, presented at
International Chemical Congress of Pacific Basin Societies,
9.
Howe, J.R., Hamann, D.D.,
and Park, J.W. 1991. Influence of test temperature and strain rate on fracture
properties (texture) of surimi gels. Paper #630,
presented at Annual Meeting of Institute of Food Technologists,
10.
Park, J. W. 1993. Study of protein additives in surimi-based gels. Paper #115, presented at Annual Meeting
of Institute of Food Technologists,
11.
Yongsawatdigul, J., Park, J.W., Kolbe,
E., and Morrissey, M.T. 1994. Ohmic heating of
Pacific whiting surimi. Presented at the 45th Annual
Meeting of Pacific Fisheries Technologists, Feb. 6-9.
12.
Lin, T.M., Park, J.W., and Morrissey, M.T. 1994.
Recovery and utilization of proteins from Pacific whiting surimi
processing washwaters by micro- and ultrafiltration. Presented at the 45th Annual Meeting of
Pacific Fisheries Technologists, Feb. 6-9.
13.
Kolbe, E., Yongsawatdigul,
J., Y., AbuDagga, Y., Liu, D., Park, J.W., and
Morrissey, M.T. 1994. Use of ohmic heating to process
Pacific whiting. Presented at the 45th Annual Meeting of Pacific Fisheries
Technologists, Feb. 6-9.
14.
Park, J.W.
1994. Effects of
compositional and physical conditions on the colors of
15.
Yongsawatdigul, J., Park, J.W., Kolbe, E., Morrissey, M.T., and AbuDagga, Y. 1994. Minimization of gel-weakening (modori) in Pacific whiting surimi
by ohmic heating. Abstract #10-3. Presented at the IFT
Annual Meeting,
16.
Lin, T.M., Park, J.W., and Morrissey, M.T.
1994. Protein recovery and water recondition from surimi
processing wash water. Abstract #10-4.
Presented at the IFT Annual Meeting,
17.
Yongsawatdigul, J., Kolbe, E., Park,
J.W., Morrissey, M.T., and AbuDagga, Y. 1994. Electrical conductivity of Pacific
whiting surimi during ohmic
heating. Abstract #71D-2. Presented at the IFT Annual Meeting,
18.
Lin, T.M. and Park, J.W. 1995. Effects of ionic strength and washing
cycle on the solubility of myofibrillar proteins
during surimi processing. Presented at the Pacific
Fisheries Technologists Annual Meeting,
19.
Park, J.W. 1995. Rheological
properties of fish protein gels upon cooling, reheating, and freezing. Presented at the Pacific Fisheries
Technologists Annual Meeting,
20.
Park, J.W.
1995. Fracture properties of fish protein gels at various test temperatures.
Abstract #35-6. Presented at the
IFT Annual Meeting,
21.
Park, J.W.
1995. Use of konjac to form
temperature-tolerable fish protein gels. Abstract #54D-5. Presented at the IFT Annual Meeting,
22.
Lin, T.M. and Park, J.W. 1995. Solubility of myofibrillar proteins during surimi
processing: Effects of ionic strength and washing cycle. Abstract #54D-7. Presented at the IFT Annual Meeting,
23.
Yoon, W.B. and Park, J.W. 1995. Least cost linear programming
(LCLP) for surimi-based seafood. Abstract
#54D-8. Presented at the IFT Annual
Meeting,
24.
Pipatsattayanuwong, S. Park, J.W., and Morrissey, M.T. 1995. Functional property and shelf life
of fresh surimi from Pacific whiting. Abstract #35-3.
Presented at the IFT Annual Meeting,
25.
Yongsawatdigul, J. and Park, J.W. 1995. Effects of heating rate on gelation of fish proteins from Pacific whiting and
26.
Jang, W.Y., Kim, B.Y., and Park, J.W. 1995.
Prediction of viscoelastic properties of soybean curd
(tofu) during storage using WLF equation.
Abstract #93A-10. Presented
at the IFT Annual Meeting,
27.
Kim, H.J., Kim, B.Y., and Park, J.W. 1995. Rheological
properties of soybean curd (tofu) as affected by processing conditions. Abstract #93A-11. Presented at the IFT Annual Meeting,
28.
29.
Park, J.W. and Patil,
S.K. 1995. Special waxy maize corn
starch to develop high quality surimi-based
crabmeat. Abstract # 1-143. Presented at the 1995 International
Chemical Congress of
30.
Park, J.W., Yongsawatdigul,
J., and Kolbe, E. 1995. Ohmic heating-induced chemical changes of Pacific whiting surimi.
Abstract #1-315. Presented
at the 1995 International Chemical Congress of
31.
Lin, T.M. and Park, J.W. 1996. Post-harvest conditions affect the
quality and quantity of Pacific whiting surimi
proteins. Presented at the Pacific Fishery Technologists Annual Meeting,
32.
Lin, T. M. and Park, J.W. 1996. Effective washing with minimum
water in surimi processing. Presented at the Pacific Fishery
Technologists Annual Meeting,
33.
Yoon, W. B.,
34.
Lin, T.M. and Park, J.W. 1996. Proteolytic
degradation affects the loss of proteins during washing. Abstract # 62-1. Presented at the Annual Meeting of
35.
Yongsawatdigul, J., Park, J.W., and
Kolbe, E. 1996. Kinetics of myosin heavy chain
degradation of Pacific whiting surimi. Abstract # 62-4. Presented at the Annual Meeting of
36.
Park, J.W.
1996. Liquid plasma protein
as gelling ingredient as enzyme inhibitor for Pacific
whiting surimi.
Abstract #62-5. Presented at
the Annual Meeting of
37.
Yongsawatdigul, J., Park, J.W., and
Kolbe, E. 1996. Kinetics of texture changes in Pacific
whiting surimi gel. Abstract # 80D-11. Presented at the Annual Meeting of
38.
Park, J.W. 1996.
Whey protein texturizer as functional gelling
ingredient for surimi seafood. Abstract # 80D-13. Presented at the Annual Meeting of
39.
Yoon, W. B. and
40.
Park, J.W.
1997. Role of calcium
compounds in pollock and whiting surimi. Presented at the 48th Annual
Meeting of Pacific Fisheries Technologists,
41.
Park, J.W. and
42.
Flugstad, B., Kolbe, E., Park,
J.W., Wu, H., and Zhao, Y.
1997. High frequency ohmic and dielectric heating methods for seafood products.
Presented at the 48th Annual Meeting of Pacific Fisheries
Technologists,
43.
Wu, H, Flugstad, B., Kolbe, E.,
and Park, J.W. 1997. Ohmic heating
of surimi paste and fish mince using variable
frequency power. Presented at the 48th Annual Meeting of Pacific
Fisheries Technologists,
44.
Lin, T.M. and
45.
Yongsawatdigul, J. and
46.
Shie, J. and Park, J.W. 1997. Effects of pasteurization conditions on
lethality and color/textural quality of surimi
seafood. Abstract #69E-8. Presented
at the Annual Meeting of
47.
Yongsawatdigul, J., Park, J.W., and
Kolbe, E. 1997. Textural properties of Pacific whiting
mince under ohmic heating. Abstract #69F-3. Presented at the Annual
Meeting of
48.
Wu, H., Flugstad, B., Kolbe, E.,
and, Park, J.W. 1997. Ohmic
heating of surimi paste at frequencies to 200
kHz. Abstract #35B-7. Presented at
the Annual Meeting of
49.
Yang, H., Park, J.W., and Kim, B.Y. 1997. Studies of fracture and non-fracture
tests on surimi starch gels. Abstract #69F-4.
Presented at the Annual Meeting of
50.
Lee, N.G. and Park, J.W. 1997. Calcium compounds to improve gel
functionality of pollock and whiting surimi. Abstract #69F-5. Presented at the Annual Meeting of
51.
Yoon, W. B., Kim, B.Y., and Park, J.W. 1997. Rheological
characteristics of fibrinogen-thrombin mixture in surimi
gels. Abstract #69F-6. Presented at the Annual Meeting of
52.
Shie, J.S. and Park, J.W. 1998. Thermal death times and
pasteurization values of Enterococcus facium E-20
in surimi seafood. Presented at the Pacific Fishery
Technologists Annual Meeting,
53.
Tomlinson, K.R., Lin, T.M., and Park, J.W. 1998. Effects of salt concentration in fish
chilling water on the quality of surimi. Presented at
the Pacific Fishery Technologists Annual Meeting,
54.
Shie, J.S. and Park, J.W. 1998. Thermal death times and
pasteurization values of Enterococcus facium E-20
in surimi seafood. Abstract #32-8. Presented at the Annual Meeting of
55.
Tomlinson, K.R., Lin, T.M., and Park, J.W. 1998. Effects of salt concentration in fish
chilling water on the quality of surimi. Abstract
#32-9. Presented at the Annual
Meeting of
56.
Cho, M.S. and Park, J.W. 1998. Effects of hydration time on gel
functionality of major protein additives at various ionic strengths. Abstract #34D-2. Presented at the Annual
Meeting of
57.
Yongsawatdigul, J., Park, J.W., Virulhakul, P., and Viratchakul, S. 1999. Proteolytic
degradation in tropical tilapia surimi. Abstract #35-3. Presented at the IFT annual meeting (
58.
Klesk, K., Yongsawatdigul,
J., Park, J.W., Viratchakul, S., and Virulhakul, P.
1999. Functional properties of tropical tilapia surimi
as compared with
59.
Wendel, A., Park, J.W.,
Kristbergsson, K., and Kolbe, K.
1999. Evaluation of two meat
recovery systems (water jet and mechanical deboning)
from fish frames. Abstract #50D-25.
Presented at the IFT annual meeting (
60.
Lopetcharat, K. and Park, J.W. 1999. Biochemical and microbiological
characteristics of Pacific whiting and surimi by
product during fish sauce fermentation.
Abstract #35-5. Presented at
the IFT annual meeting (
61.
Lopetcharat, K. and Park, J.W. 1999. Autolytic
activity of enzymes in pacific whiting and surimi
by-product (SBP) during fish sauce production. Abstract #50D-22. Presented at the IFT annual meeting (
62.
Kim, I.S., Choi, Y.J., Im,
Y.S., Park, J.W., and Choi, Y.J.
1999. Hydrolysis of salted
anchovies and actomyosin by various proteases. Abstract #50D-21. Presented at the IFT annual meeting (
63.
Choi, Y.J., Kim, I.S., Cho, Y.J., Seo,
D.S., and Park, J.W. 1999. Characterization of hydrolytic fragments
from anchovy sauce and actomyosin. Abstract #50D-19. Presented at the IFT annual meeting (
64.
Choi, Y.J., Park, J.W., Seo,
D.S., and Cho, Y.J. 1999. Characteristics of isolated proteins for
a possible quality parameter of fish sauce. Abstract #50D-20. Presented at the IFT annual meeting (
65.
Zhao, Y., Flugstad, B., Kolbe,
E., Wells, J.H., and Park J.W. 1999. Capacitive (Radio frequency) dielectric
heating in pasteurization of surimi seafoods and vegetable sprout seeds. Presented at COFE '99,
66.
Hoffman. J. and Park,
JW. 2000. Improved torsion test using molded surimi gels.
Presented at the Pacific Fishery Technologists Annual Meeting,
67. Jaczynski, J and Park, J.W. 2000. Post-pasteurization color and texture models for surimi seafood. Abstract #51A-3.
Presented at the IFT annual meeting (
68.
Choi, Y.J. and Park, J.W.
2000. Feasibility study of new
acid-aided surimi processing methods for enzyme-laden
Pacific whiting. Abstract #51A-4. Presented at the IFT annual
meeting (
69.
Esturk, O, Park, J.W., and Kim,
B.Y. 2000. Rheological
characterization of Pacific whiting surimi based on
fracture and non-fracture gel analysis. Abstract #51A-5. Presented at the IFT annual meeting
(
70.
Hoffman, J. and Park,
J.W. 2000. Torsion gel testing with improved accuracy and less
labor. Abstract
#51A-6.
Presented at the IFT annual meeting (
71.
Hunt,
A., Park, J.W., and Linck, K. 2000. Optimum levels of phosphate to improve the frozen
shelf life of Pacific whiting surimi. Abstract #51A-7. Presented at the IFT annual
meeting (
72.
Yoon, W.B., Gunasekaran, S., and Park, J.W. 2000. Comparison of critical
behavior of two biopolymer gel systems using scaling analysis.
Abstract #49-8. Presented at the IFT annual meeting (
73.
Hoffman, J., Park, J.W., and
Choi, Y.J. 2000. Effects of freeze-drying and flake freezing on the gelation properties of Pacific whiting surimi. Abstract #75-2. Presented at the IFT
annual meeting (
74.
Jaczynski, J., Park, J.W.,
and Daeschel, M.A. 2000. Pasteurization model for surimi
seafood using Staphylococcu aureus as a target microorganism. Abstract #75-3. Presented at the IFT
annual meeting (
75.
Yoon, W. B., Park, J.W., and Gunasekaran, S.. 2000. Structure development rate during gelation
of surimi using a non-isothermal kinetic model. Abstract #75-4. Presented at the IFT annual
meeting (
76.
Flugstad,
B.A., Zhao, Y., E.R. Kolbe, Wells, J.H., and Park, J.W. 2000. Capacitive (radiofrequency) dielectric heating of
foods and seeds: characterization of base dielectric properties. Abstract #86A-8. Presented at the IFT
annual meeting (
77.
Jaczynski, J. and Park, J.W. 2000. Development of heat transfer and
color/texture models for surimi seafood during
thermal pasteurization. Symposium #139. PacifiChem
2000. December 13-18.
78.
Park, J.
2001. New development in surimi and surimi seafood. Symposium – Surimi
and Fish Mince Technology. The 11th World Congress of Food Science and
Technology (April 26-30, 2001).
79.
Park, J.W., Hunt, A., and Jaczynski, J. 2001. New packaging
system for frozen surimi. Presented at Pacific
Fisheries Technologists Annual Meeting.
80.
Jaczynski, J., Park, J.W., and Zinn, C.
2001. E-Beam as a novel
technology for surimi seafood pasteurization. Presented at Pacific Fisheries
Technologists Annual Meeting.
81.
Yoon, W.B., Gunasekaran,
and Park, J.W. 2001. Investigating xanthan-carob
synergistic interactions by estimating elastically active network chains. Abstarct
#12-6. Presented at the IFT Annual
Meeting (
82.
Jaczynski, J., Park, J.W., and Zinn,
C. 2001. Inactivation kinetics of Staphylococcus
aureus in surimi
seafood under electron beam.
Abstract #42-7. Presented at
the IFT Annual Meeting (
83.
Pongviratchai, P., and Park, J.W. 2001. Starches and protein additives cooked
under ohmic and conventional heating methods.
Abstract #42-9. Presented at the
IFT Annual Meeting (
84.
Yoon,
W.B., Gunasekaran, and Park, J.W. 2001. Simulation of
dynamic rheological behavior of fish muscle protein
paste. Abstract #44B-9. Presented at the IFT Annual Meeting (
85.
Yoon, W.B., Gunasekaran,
and Park, J.W. 2001. Effect of temperature history on rheological
behavior of biopolymer gels.
Abstract #44B-10. Presented
at the IFT Annual Meeting (
86.
Kim, Y.S., Park, J.W., and Kim, B.J., and Choi,
Y.J. 2001. Use of pH adjustment and centrifugation
for surimi processing from Pacific whiting. Abstract # 73F-7. Presented at the IFT Annual Meeting (
87.
Jaczynski, J., Park, J.W., and Zinn,
C. 2001. Physicochemical characteristics of surimi
seafood under electron beam.
Abstract #73F-9. Presented
at the IFT Annual Meeting (
88.
Esturk, O. and Park, J.W. 2001. Rheological
characterization of Pacific whiting surimi based on
fracture and non-fracture gel analysis as affected by pH, setting and salt
content. Abstract #73F-10. Presented at the IFT Annual Meeting (
89.
Tungkawachara, S., Park, J.W., Y.J. Choi, and
90.
Hjálmarsson, G.H., Kristbergsson, K., Park, J.W., and
Arason, S.
2001. Fish sauce from
capelin (Mallotus villotus)
as affected by harvest season.
Abstract #73F-15. Presented
at the IFT Annual Meeting (
91.
Park, J.W. and Regenstein,
J.M. 2001. Symposium, Food byproducts and waste
utilization. Session #82. Chaired
at at the IFT Annual Meeting (
92.
Yongsawatdigul, J. and Park, J.W. 2001. Gelation
characteristics of alkaline and acid solubilization
of fish muscle proteins. Abstract
#100-1. Presented at the IFT Annual Meeting (
93.
Yoon, W.B., Gunasekaran,
and Park, J.W. 2001. Estimating steady shear viscosity of fish muscle protein
paste at different concentrations.
Abstract #100-3. Presented
at the IFT Annual Meeting (
94.
Hunt, A., Park, J.W., and Jaundoo, C.
2001. Cryoprotection
of Pacific whiting surimi using a non-sweet glucose
polymer. Abstract #100-4. Presented
at the IFT Annual Meeting (
95.
Yongsawatdigul, J. and Park, J.W. 2001. Biochemical changes of threadfin bream
during ice storage and their effects on thermal denaturation
patterns. Abstract# 100-7. Presented at the IFT Annual Meeting (
96.
Park, J.W. 2001. Surimi gel
preparation and analysis for better quality control. Presented at Int¡¯l Symposium, More
Efficient Utilization of Fish and Fisheries Products.
97.
Yongsawatdigul,
J., Kim, Y.S., and Park, J.W. 2001.
Biochemical and gelation properties of
acid-and alkaline-aided solubilization of fish muscle
proteins. Presented at Int¡¯l
Symposium, More Efficient Utilization of Fish and Fisheries Products.
98.
Yongsawatdigul,
J. and Park, J.W. 2001. Gelation of
threadfin bream surimi as affected by thermal denaturation, transglutaminase
and proteinase(s) activities. Presented at Int¡¯l Symposium, More
Efficient Utilization of Fish and Fisheries Products.
99.
Choi, Y.J. and Park,
J.W. 2001. Rheological
properties of surimi from acid-aided processing. Presented at Int¡¯l Symposium, More
Efficient Utilization of Fish and Fisheries Products.
100.
Thawornchinsombut, S. and
Park, J.W. 2002. Protein solubility
of Pacific whiting at various pH and ionic strengths. Presented at Pacific Fisheries Technologists Annual
Meeting.
101.
Jaczynski, J. and Park, J.W. 2002. Gelation
properties of fish proteins and penetration depth as affected by e-beam. Presented at Pacific Fisheries
Technologists Annual Meeting.
102.
Hunt, A., Park, J.W., and Jaundoo, C.
2002. Glucose polymer as an
effective cryoprotectant. Presented at Pacific Fisheries
Technologists Annual Meeting.
103.
Choi, M.R., Park, J.W., Feng,
Y., and Hultin, H.O. 2002. Gelation
properties of fish proteins at reduced ionic strength. Presented at Pacific Fisheries
Technologists Annual Meeting.
104.
Jaczynski, J., Park, J.W. and
105.
Kim, Y.S., Park, J.W., and Choi, Y.J. 2002. Physicochemical properties of fish
proteins treated at various pH conditions. Abstract # 56-4. Presented at the IFT Annual
Meeting (
106.
Tungkawachara, S. and Park, J.W. 2002. Interactive effect of salt concentration
and pH pn enzyme activities in Pacific whiting fish
sauce. Abstract # 56-8. Presented at the IFT Annual
Meeting (
107.
Jaczynski, J., Park, J.W., and
108.
Choi, M.R., Park, J.W., Feng,
Y., and Hultin, H.O. 2002. Reduction of ionic strength in
fish proteins and its effect on gel characteristics. Abstract # 76E-12. Presented at the IFT Annual Meeting (
109.
Thawornchinsombut, S. and Park, J.W. 2002. Protein solubility of Pacific whiting surimi at various pH and ionic strengths and its effect on gelation characteristics. Abstract # 76E-33. Presented at the IFT Annual Meeting (
110.
Pongviratchai, P. and Park, J.W. 2002. Effect of starch on gelation
properties of fish protein under ohmic heating. Abstract # 99-1. Presented at the IFT Annual
Meeting (
111.
Esturk, O. and Park, J.W. 2002. Rheological
and biochemical behaviors of fish proteins from various species. Abstract # 99-5. Presented at the IFT Annual
Meeting (
112.
Hunt,
A., Park, J.W., and Zoerb, H. 2002. Trehalose as Functional Cryoprotectant
for Fish Proteins. Abstract # 99-6.
Presented
at the IFT Annual Meeting (
113.
Tungkawachara,
S. and Park, J.W. 2002. Pacific whiting fish sauce: processing and marketing
potential. Presented at the 2nd International Seafood Byproduct Conference (
114.
Tungkawachara,
S., Choi, Y.J., and Park, J.W. 2003. ACE inhibition of Pacific whiting fish
sauce. Presented at the 54th
Pacific Fisheries Technologists (
115.
Esturk,
O. and Park, J.W. 2003. Degradation
and aggregation properties of fish proteins from various species. Presented at the 54th Pacific Fisheries
Technologists (
116.
Thawornchinsombut, S. and
Park, J.W. 2003. Combined effect of pH and ionic strength
on gelation properties of Pacific whiting fish
proteins. Presented at the 54th Pacific Fisheries Technologists (
117.
Kim, Y.S. and Park, J.W.
2003. Sarcoplasmic
proteins at various pH and their interaction with myofibrillar proteins.
Presented at the 54th Pacific Fisheries Technologists (
118.
Kim, Y.S. and Park, J.W. 2003. Characteristics of sarcoplasmic proteins at various pH
and their interaction with myofibrillar
proteins. Abstract #40-4. Presented
at the IFT Annual Meeting (
119.
Pongviratchai, P. and Park,
J.W. 2003. Control of the
stickiness of refrigerated surimi seafood by
pre-gelled starch. Abstract #40-5.
Presented at the IFT Annual Meeting (
120.
Kim, J.S. and Park, J.W. 2003. Gelatin from solid by-products of
Pacific whiting surimi processing. Abstract #76A-10. Presented at the IFT
Annual Meeting (
121.
Tungkawachara,
S. and Park, J.W. 2003. Regression models for quality control in
the Pacific whiting fish sauce processing.
Abstract #76A-13. Presented at the IFT Annual Meeting (
122.
Kim, Y.S. and Park, J.W. 2003. Gelation of
special fish muscle proteins without salt.
Abstract #76A-15. Presented at the IFT Annual Meeting (
123.
Pongviratchai, P. and Park,
J.W. 2003. Effects of potato starch on electrical
conductivity of fish proteins under ohmic
heating. Abstract #76A-16.
Presented at the IFT Annual Meeting (
124.
Tungkawachara,
S., Park, J.W., and Choi, Y.J.
2003. ACE inhibition of
Pacific whiting fish sauce at various processing conditions. Abstract #102-2. Presented at the IFT
Annual Meeting (
125.
Esturk,
O. and Park, J.W. 2003. Thermal stability of fish proteins from
various species. Abstract #102-2. Presented at the IFT Annual Meeting (
126.
Hunt, A.
and Park, J.W. 2003. Chitosan as
protein stabilizer for fish proteins during frozen storage. Abstract #102-8. Presented at the IFT
Annual Meeting (
127.
Thawornchinsombut, S., Park,
J.W., Meng, G., and Li-Chan, E. 2004. Raman
spectroscopy determines structural changes of fish proteins recovered at
alkaline pH. Presented at the PFT
Annual Meeting (
128.
Hunt,
A., Kim, J.S., Park, J.W., and Schnee, R. 2004.
Frozen storage of fish proteins as affected by various phosphate blends. Presented at the PFT Annual Meeting (
129.
Park, J.W., Choi,
Y, J., Yongsawatdigul, J., Thawornchinsombut, S. 2004. Biochemical and
functional properties of isolated fish proteins from Pacific whiting and
rockfish using pH shifts. Paper # 3-2. Presented at the IFT Annual
Meeting (
130.
Le Formal, G. and
Park, J.W. 2004. Electron beam
treatment extends the shelf life of fresh salmon. Paper # 49B-27. Presented at the IFT Annual
Meeting (
131.
Thawornchinsombut
and Park, J.W. 2004. Paper # 17E-26. Frozen stability
of fish proteins isolated by pH shift. Presented at the IFT Annual Meeting (
132.
McGill, J., Yongsawatdigul, J., Park, J.W., and Hunt, A. 2004. Paper #63-1. Quantitative
analysis of myofibrillar proteins in commercial surimi seafood. Presented at
the IFT Annual Meeting (
133.
Thawornchinsombut,
S., Park, J.W., Meng, G.T., and Li-Chan, E.C.Y. 2004. Protein structural
changes in alkali-treated fish proteins as affected by storage conditions
Paper #63-4. Presented at the IFT Annual Meeting (
134.
Hunt, A, Kim,
J.S., Park, J.W., and Schnee, R. 2004. Effect of various
blends of phosphate on fish proteins during frozen storage. Paper #63-11. Presented at the IFT Annual
Meeting (
135.
Kim, J.S. and
Park, J.W. 2004. Biochemical and
functional properties of various phosphate blends. Paper #83A-4. Presented at the IFT Annual
Meeting (
136.
Tungkawachara, S., Park, J.W., and
Choi, Y.J. 2004. Characterization
of partially purified enzymes from Pacific whiting intestines. Paper #83A-6. Presented at the IFT Annual
Meeting (
137.
Kim, J.S. and
Park, J.W. 2004. Partially purified
collagen from refiner discharge of Pacific whiting surimi
processing. Paper# 83A-10. Presented at the IFT Annual Meeting (
138.
Thawornchinsombut,
S. and Park, J.W. 2004. Gelation characteristics
of fish proteins isolated by pH and ionic strength shift. Paper #83A-22. Presented at the IFT Annual
Meeting (
139.
Park, J.W. and Kim, B.Y. 2005. Development of
capillary extrusion viscometer for the viscosity measurement of fish protein
paste. Paper #36D. Presented at the IFT Annual Meeting (
140.
Kok, N.T.N, Park,
J., Lin, T.M., and Park, J.W. 2005. Multidisciplinary
approaches for early determination of gelation
properties of fish proteins. Paper
#50-3. Presented at the IFT Annual
Meeting (
141.
Hunt, A.L., Park, J.W., and Handa, A. 2005. Effects of special
dried egg white on fish protein gels compared to other egg whites. Paper #89B-5. Presented at
the IFT Annual Meeting (
142.
Kim, J.S. and
Park, J.W. 2005. Functional
characterization of gelatin sauce developed from Pacific whiting surimi by-products. Paper
#89B-17. Presented at the IFT
Annual Meeting (
143.
Choi, Y.J. and
Park, J.W. 2005. Improvement of
whiteness of recovered proteins obtained by alkaline processing. Paper #89B-18. Presented at
the IFT Annual Meeting (
144.
Hunt, A.L. and Park, J.W.
2005. Development of
temperature tolerant fish protein gels using special starches. Paper #89B-23. Presented at
the IFT Annual Meeting (
145.
Park, J.W. and
Thawornchinsombut, S. 2005. Optimization of
gel preparation from near zero ionic strength fish proteins using response
surface methodology. Paper #89B-25. Presented at the IFT Annual Meeting (
146.
Park, J., Choi,
Y.J., and Park, J.W. 2005. Effects of myoglobin on the gelation
properties of Alaska pollock surimi. Paper #89B-27. Presented at the IFT Annual Meeting (
147.
Kim, J.S. and
Park, J.W. 2005. Isolation and characterization of antioxidative
peptides from fish gelatin hydrolysates.
Oral presentation. PacifiChem 2005,
148.
Kim, J.S. and
Park, J.W. 2005. Isolation and characterization of antioxidative
peptides from fish gelatin hydrolysates.
Poster presentation. PacifiChem 2005,
149.
Park, J.W. 2006.
Color quality of surimi seafood. The 231st American Chemistry Society
National Meeting.
150.
Kang, E.J. and
Park, J.W. 2006. Characteristis of sarcoplasmic proteins from sardines retained through
pH-shifted method. Paper #020A-04. Presented at the IFT Annual Meeting (
151.
Kok, T.N. and
Park, J.W. 2006. Extending the
shelf life of set fish ball. Paper #020A-10. Presented at the IFT Annual Meeting (
152.
Hunt, A., Handa,
A., and Park, J.W. 2006.
Interactions between special egg white and fish myofibrillar
proteins. Paper #020A-14. Presented at the IFT Annual Meeting (
153.
Kim, J.S., Heu.
M., Park, C., and Park, J.W.
2006. Purification and
characterization of angiotensin-converting enzymes
(ACE) inhibitory peptides from a surimi processing
byproduct. Paper #020A-26. Presented at the IFT Annual Meeting (
154.
Kok, T.N. and
Park, J.W. 2006. Elucidating
factors affecting floatation of fish ball.
Paper #020A-26. Presented at the
IFT Annual Meeting (
155.
Park, J.D., and
Park, J.W. 2006. Effects of myoglobin
on the gelation properties of Pacific whiting surimi. Paper #095-09. Presented at the
IFT Annual Meeting (
156.
Kim, J.S., Kang,
K.T., and Park, J.W. 2006. Characterization of pepsin-solubilized
collagen from refiner discharge of Pacific whiting. Presented at the Annual Meeting of
Korean Society of Food Science and Nutrition (Gyeongju,
157.
Park, JW, Reed,
Z, Kang, EJ, Holt, C, and
158.
Park, JD, Park,
JW. 2007. Conformational changes of sardine protein isolate during
frozen storage. Paper #003-16.
Presented at the IFT Annual Meeting (
159.
Kang, EJ, Park, JW.
Hunt, AL. 2007. Effects of salinity on physicochemical
properties of surimi after repeated freeze/thaw
cycles. Paper
#052-20. Presented at the IFT Annual Meeting (
160.
Park, JD, Park,
JW. 2007. Biochemical and conformational changes of myosin from
Pacific sardine at various pH. Paper #117-01. Presented at the IFT Annual Meeting (
161.
Reed, ZH, Park, JW. 2007. Qualification
and Quantification of fish protein sources in commercially prepared crabstick
products. Paper
#117-05. Presented at the IFT Annual Meeting (
162.
Hunt, AL, Park, JW, Getty, K. 2007. Development of temperature tolerant fish
protein gels using a mixture of special starches with corn and potato starch. Paper
#117-06. Presented at the IFT Annual Meeting (
163.
Okada, T. Park, JD, Park, JW,
Morrissey, MT. 2007. Recovery of Pacific sardine protein and determination of their functional
properties. Paper #003-15.
Presented at the IFT Annual Meeting (
164.
Hunt A, Park JW. 2008. Interaction
of Fish protein and Pure Carrageenan as Affected by Various
Salts. Presented at the PFT Annual Meeting,
165.
Park JD, Park JW. 2008. Phospholipids from Pacific Sardine.
Presented at the PFT Annual Meeting,
166.
Reed Z. 2008. Qualification
and Quantification of Protein Additives in Prepared Crabstick using
ELISA. Presented at the PFT Annual Meeting,
167.
Park JW. 2008. Phosphate-free Surimi: Feasible Challenge or Problematic.
Presented at the PFT Annual Meeting,
168.
Hunt AL, Park JW. 2008. Optimization of kappa/iota carrageenan blend in
169.
Reed ZH, Park JW. 2008. Use of ELISA in Determining
the Egg White and Whey Proteins in Prepared Crabsticks
Paper # 085-05. Presented at the IFT Annual Meeting (
170.
Tadpitchayangkoon P, Yongsawatdigul
J, Park JW. 2008. Physiochemical and rheological
properties of sarcoplasmic protiens
treated at various pHs. Paper #085-03. Presented at the IFT Annual Meeting (
171.
Yongsawatdigul J, Park JW.
2008. Rheological and
gel-enhancing properties of fractionated threadfin bream sarcoplasmic
proteins. Paper # 085-02. Presented at the IFT Annual Meeting (
172.
173.
Park JD, Park JW. 2008. Extraction of phospholipids
from Pacific sardine and their biochemical properties. Paper # 091-23.
Presented at the IFT Annual Meeting (
174.
Park JD, Park JW. 2008. Effects of phospholipids on
texture and color properties of surimi Paper # 091-24. Presented at the IFT Annual Meeting (
175.
Park JD, Park JW. 2008. Extraction of phospholipids
from Pacific sardine and their biochemical properties. Paper # 091-23.
Presented at the IFT Annual Meeting (
176.
Park JD, Park JW. 2008. Effects of phospholipids on
texture and color properties of surimi Paper # 091-24. Presented at the IFT Annual Meeting (
177.
Reed ZH, Kang EJ,
Holt C, Graves D, Park JW. Advanced ohmic cooker for accurate gel analysis. Paper #091-37. Presented at
the IFT Annual Meeting (
178.
Kim JS, Hur SI, Park
JW. 2008. Processing Optimization of Gelatin from Surimi By-product. Paper #091-48. Presented at the IFT
Annual Meeting (
c. Presentations
at Profession Meeting (without abstracts)
d. Moderator/Chair or Co-moderator/Co-chair
11. Park, J.W. 2006. Session I (Color Measurement/Meats and Seafoods), Color
Quality of Fresh and Processed Foods. The 231st
American Chemistry Society National Meeting.
1.
Symposium – Surimi and Fish
Mince Technology. The11th World Congress of Food Science and Technology (April
26-30, 2001).
2.
Symposium – Fish Protein Recovery using pH
Shift. IFT Annual Meeting (July
12-16, 2004).
f. Examples of Media Report
1. IntraFish.
School where surimi is king. p20-21
August 2006.
2. Oregonian. Scientists transform fishy mush into money maker. Science
Section. Aug 13, 2006.
3. Seafood Processor: World surimi school schedule
announced. Oct 2006.
4.
5. IntraFish: Surimi crisis – How bad will it get? May 2008.
6. The Daily Astorian: Researchers hustle as crisis
threatens¡¦ July 15, 2008.