PUBLICATIONS:

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 thermal 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., Yongsawatdigul, J., and Lin, T.M. 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. 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 Prod. 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 affected 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. 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 Prod. 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-starch 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., Kim, B.Y., and Kim, M.H. 1998. Dynamic properties of surimi-based seafood product as a function of moisture content. Food Eng. 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., Kim, I-S., Cho, Y-J, Seo, D-H, Lee, T-G, Park, Y-B, and Park, J.W. 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., Choi, Y-J., Heu, M-S., Cho, Y-J., Im, Y-S., Gu, Y-S., Yeo, S-G., and Park, J. W. 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 Prod. 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. Lopetcharat, K., Choi, Y.J., Park, J.W., and Daeschel, M.D. 2001. Fish sauce products and manufacturing - a review. Food Rev. Int’l 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. Aquat. Food Prod. Technol. 10(2):75-84.

49. Wendel, A., Park, J.W., and Kristbergsson. 2002. Recovered meat from Pacific whiting frames. J. Aquat. Food Prod. Technol. 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., Worrato, 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. Choi, M.R., Yoo, E.J., Lim, H.S., and Park, J.W. 2003. Biochemical and physiological properties of fermented skate. Korean J. Life Sci. 13(5):675-683.

67. Yongsawatdigul, J., and Park, J.W. 2004. Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins. J. Food Sci. 69 (7):C499-505.

68. Yoon, W.B., Gunasakaran, S., and Park, J.W. 2004. Evaluating viscosity of surimi paste at different moisture contents. Applied Rheology 14(3):133-139.

69. Esturk, O., Park, J.W., and Thawornchinsombut, S. 2004. Thermal sensitivity of fish proteins from various species on rheological properties of gels. J. Food Sci. 69(7):E412-6.

70. Kim, J.S. and Park, J.W. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing by-products. J. Food Sci. 69(8):C367-42.

71. Yoon, W.B., Gunasakaran,S., and Park, J.W. 2004. Characterization of thermorheological behavior of Alaska pollock and Pacific whiting surimi. J. Food Sci. 69(7):E1-5.

72. Thawornchinsombut, S. and Park, J.W. 2005. Roles of Nacl in solubility and conformational changes of Pacific whiting muscle proteins. J. Food Biochem. 29:132-151.

73. Kim, Y.S., Yongsawatdigul, J., Park, J.W., and Thawornchinsombut, S. 2005. Characteristics of sarcoplasmic proteins and their interaction with myofibrillar proteins. J. Food Biochem. 29: 517-532.

74. Kim, J.S. and Park, J.W. 2005. Partially purified collagen from refiner discharge of Pacific whiting surimi processing. J. Food Sci. 70(8) C511-C516.

75. Thawornchinsombut, S., Park, J.W., Meng, G., and Li-Chan, E.C.Y. 2006. Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH. J. Agr. Food Chem. 54:2178-2187.

76. Thawornchinsombut, S. and Park, J.W. 2006. Frozen stability of fish protein isolate at various storage conditions. J. Food Sci. 71(3): C227-C232.

77. Esturk, O., Park, J.W., Baik, M.Y., and Kim, B.Y. 2006. Effects of moisture content on non-fracture dynamic properties and fracture quality of Pacific whiting surimi. J. Food Sci Biotechnol. 15(6):856-859

78. Kok, N. and Park, J.W. 2006. Elucidating factors affecting the flotation of fish ball. J. Food Sci. 71(6):E297-E302.

79. Kok, N. and Park, J.W. 2007. Extending the shelf life of set fish ball. J Food Quality 30:1-27.

80. Hjalmarsson, G.H., Park, J.W., and Kristbergsson, K. 2007. Seasonal effects on physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chemistry 103(2007) 495-504.

81. Park, J.D. and Park, J.W. 2007. Extraction of sardine myoglobin and its effect on gelation properties of Pacific whiting surimi. J. Food Science 72(4):C202-C207.

82. Thawornchinsombut, S. and Park, J.W. 2007. Effect of NaCl on gelation characteristics of acid- and alkaline-treated Pacific whiting fish protein isolates. J. Food Biochem. 31:427-455.

83. Kok, N., Park, J.D., Lin, T.M., and Park, J.W. 2007. Multidisciplinary approaches for early determination of gelation properties of fish proteins. J. Aquat. Food Products Technol. 16(1):5-18.

84. Pongviratchai, P. and Park, J.W. 2007. Physical properties of fish proteins cooked with starches or protein additives under ohmic heating. J. Food Quality 30:783-796.

85. Pongviratchai, P. and Park, J.W. 2007. Electrical conductivity and physical properties of surimi-potato starch paste under ohmic heating. J Food Sci 72(9):E503-E507.

86. Choi, Y.J., Lin, T.M., Tomlinson, K., and Park, J.W. 2007. Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins. LWT 41(2008):460-468.

87. Park CH, Lee JH, Kang KT, Park JW, Kim JS. 2007. Characterization of acid-soluble collagen from Alaska Pollock surimi processing by-products (refiner discharge). Food Sci. Biotechnol. 16(4): 549-556.

88. Park JD, Yongsawatdigul J, Choi, YJ, Park JW. 2008. Biochemical and conformational changes of myosin purified from Pacific sardine at various pH. J Food Sci 73(3):C191-197.

89. Reed ZH, Park JW. 2008. Qualification and Quantification of Fish protein in prepared surimi crabstick. J Food Sci. J Food Sci 73(5):C329-334.

90. Kang EJ, Hunt AL, Park JW. 2008. Effects of salinity on physicochemical properties of Alaska pollock surimi after repeated freeze-thaw cycles. J Food Sci. 73(5):C347-355.

91. Kim, B.Y. and Park, J.W. 2008. Capillary extrusion viscometer for viscosity measurement of fish protein paste. J Food Quality. 31:536-548.

92. Kim, YS, Park, JW. 2008. Negative roles of salt in gelation properties of fish protein isolate. Food Sci. 73(8):C585-588.

93. Choi, YJ, Konno, K, and Park, JW. 2008. Functional properties of partial hydrolysates frozen small croaker. J Food Sci (Choi as a corresponding author). Revision submitted on Feb 22. Accepted.

94. Kim JS, Schnee R, Park JW. 2008. Biochemical and functional properties of various blends of phosphates. Submitted to J. Food Quality. Sept 19 2007. JFQ-2007-253. Revision submitted March 25. Accepted.

95. Hunt A, Getty KJ, Park JW. 2008. Screening of special starches for use in temperature tolerant fish protein gels.  J Food Quality.  Submitted Jan 8, 2008. JFQ-2008-006. Accepted.

96. Hunt A, Getty KJ, Park JW. 2008. Development of temperature tolerant surimi gels using starch-protein interactions. J Food Quality. Submitted Jan 8, 2008. JFQ-2008-007 Accepted.

97. Hunt A, Getty KJK, Park JW. 2008. Roles of starch in surimi seafood: A review.  Food Reviews International. Submitted February 25, 2008. 2008-003. Accepted.

98. Reed ZH, Park JW. 2008. Quantification of dried egg white and whey protein concentrates in prepared crabstick using ELISA. J Food Sci. Submitted Oct 10. JFS 2008-0802.

b. Patent

1. Kolbe, E., Park, J.W., Wells, J.H., Flugstad, B.A., and Zhao, Y. 2001. Capacitive Dielectric Heating System. U.S. Patent 6,303,166. Issued October 16, 2001.

2. Flugstad, B.A., Ling, Q, Kolbe, E.R, Wells, J.H., Zhao, Y., and Park, J.W. 2003. Variable Frequency Automated Capacitive Radio Frequency (RF) Dielectric Heating System. U.S. Patent 6,657,173. Issued December 2, 2003.

c. Books (Editor)

1. Park, J.W. 2000. Surimi and Surimi Seafood. 500 p. Marcel Dekker, New York, NY.

2. Park, J.W. 2005. Surimi and Surimi Seafood. Second edition, revised/expanded, 960p. CRC Press, Boca Raton, FL.

d. Book chapters

1. Park, J.W. 1992. Use of various grades of surimi with an application of least cost formulation. In Pacific Whiting: Harvesting, Processing, Marketing, and Quality Assurance. (Ed.) Sylvia, G. and Morrissey, M.T. Oregon Sea Grant, Corvallis, OR.

2. Park, J.W. and Morrissey, M.T. 1994. The need for developing uniform surimi standards. In Quality Control and Assurance for Seafood. (Ed.) Sylvia, G., Shriver, A. and Morrissey, M.T. Oregon Sea Grant. Corvallis, OR.

3. Park, J.W. 1995. Water-soluble myofibrillar proteins in surimi processing. Proceedings of 1995 Spring Joint Meeting of Korean Societies on Fisheries Science, Pp. 63-76.

4. Park, J.W., Yang, H., and Patil, S. 1997. Development of temperature-tolerant fish protein gels using special starches. In Chemistry of Novel Foods. (Ed.). Spanier, A. M. Allured Pub. Co., Carol Stream, IL. Pp. 325-340.

5. Park, J.W., Yongsawatdigul, J. and Kolbe, E. 1998. Proteolyis and gelation of fish proteins under ohmic heating. In Process-Induced Chemical Changes in Foods, (Ed.) Shahidi, F., Ho, C-T., and Nguyen, V.C. Plenum Press, New York, NY. Pp.25-34.

6. Park, J.W. and Yongsawatdigul, J. 1999. Gelation properties of fish proteins under ohmic heating. In Quality Attributes of Muscle Foods, (Ed.) Xiong, Y., Shahidi, F., and Ho., C-T. Plenum Press, New York, NY. Pp421-429.

7. Kim, B.Y. and Park, J.W. 2000. Rheology and texture of surimi-based gels. In Surimi and Surimi Seafood, (Ed.) Park, J.W. Pp. 267-324. Marcel Dekker, New York, NY.

8. Morrissey, M.T., Park, J.W., and Huang, L. 2000. Surimi processing waste, its utilization, and management. In Surimi and Surimi Seafood, (Ed.) Park, J.W. Pp.127-165. Marcel Dekker, New York, NY.

9. Park, J.W. 2000. Ingredients technology and formulation development. In Surimi and Surimi Seafood, (Ed.) Park, J.W. Pp. 343-391. Marcel Dekker, New York, NY.

10. Park, J.W. 2000. Surimi Seafood: market, products, and manufacturing. In Surimi and Surimi Seafood, (Ed.) Park, J.W. Pp. 201-235. Marcel Dekker, New York, NY.

11. Park, J.W. and Morrissey, M.T. 2000. Manufacturing of surimi from light muscle fish. In Surimi and Surimi Seafood, (Ed.) Park, J.W. Pp. 23-58. Marcel Dekker, New York, NY.

12. Park, J.W. and Lanier, T.C. 2000. Processing of surimi and surimi seafoods. In Marine and Freshwater Products Handbook, (Eds.) Martin, R. E., Carter, E.P., Flicks, Jr., G. J., and L.M. Davis. Pp. 417-443. Techno Publishing Co, Lancaster, PA.

13. Jaczynski, J. and Park, J.W. 2004. Temperature, color, and texture prediction models for surimi seafood pasteurization. In Quality of Fresh and Processed Food. (Ed.) Shahidi, F. and Spanier, A., Ho, C-T., and Braggins, T. Pp. 121-134. Kluwer Academics/Plenum Press, New York, NY.

14. Park, J.W. 2004. Surimi gel preparation and texture analysis for better quality control. In More Efficient Utilization of Fish and Fisheries Products. Pp. 333-341. (Ed.) Sakaguchi, M. Elsevier, Amsterdam, Netherlands.

15. Yongsawatdigul, J. and Park, JW. 2004. Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities. In More Efficient Utilization of Fish and Fisheries Products. (Ed.) Sakaguchi, M. Pp. 343-356. Elsevier, Amsterdam, Netherlands.

16. Tungkawachara, S. and Park, J.W. 2003. Development of Pacific whiting fish sauce: market potential and manufacturing in the United States. Proceeding of the 2nd International Seafood By-product Conference. Pp 321-331. University of Alaska, Fairbanks, AK.

17. Jaczynski, J. and Park, J.W. 2004. Application of electron beam to surimi seafood. In Irradiation of Food and Packaging: Recent Developments. (Ed.) Komolprasert, V. and Morehouse, K. Pp 165-179. American Chemistry Society, Washington, DC.

18. Park, J.W. and Lin, T.M. 2005. Surimi: Manufacturing and evaluation. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp33-106. CRC Press, Boca Raton, FL.

19. Kim, B.Y., Park, J.W., and Yoon, W.B. 2005. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp491-582. CRC Press, Boca Raton, FL.

20. Park, J.W. 2005. Ingredient technology for surimi and surimi seafood. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp649-708. CRC Press, Boca Raton, FL.

21. Park, J.W. 2005. Surimi seafood: Manufacturing, Market, and Products. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp375-434. CRC Press, Boca Raton, FL.

22. Hultin, H.O., Kristinsson, H.G., Lanier, T.C., Park, J.W. 2005. Process for Recovery of Functional Proteins by pH Shifts. In Surimi and Surimi Seafood, Second edition, revised/expanded. (Ed.) Park, J.W. Pp107-140. CRC Press, Boca Raton, FL.

23. Jaczynski, J., Hunt, A., and Park, J.W. 2005. Microbiological safety and biochemical quality of frozen fish and fishery products. In Handbook of Frozen Food Processing and Packaging, (Ed) Sun, D.W. Boca Raton: CRC Press. p 341-377.

24. Park, J.W. 2005. Surimi gel preparation and texture analysis for better quality control (Japanese). In More Efficient Utilization of Fish and Fisheries Products. (Ed.) Sakaguchi, M. and Hirata, T. Pp359-364. N.T.S. Co Ltd, Tokyo, Japan.

25. Kim, J.S. and Park, J.W. 2006. Mince from seafood by-products and surimi as ingredients. In Maximizing the Value of Marine By-Products. (Ed) Shahidi, F. CRC Woodhead Press, Cambridge, England. p196-228.

26. Park, J.W. 2008. Coloring technology for surimi seafood. In Color Quality of Fresh and Processed Foods. ACS Symposium Series 983. (Ed.) Culver, C. and Wrolstad, R. American Chemistry Society, Washington, DC. P.254-266.