Students

	Last name	First name	Degree	Begin	Complete	Thesis title or Research project
1	Yongsawatdigul	Jirawat	Ph.D.	Sep-92	Jan-96	Textural and Electrical Properties of Pacific Whiting Surimi under Ohmic Heating
2	Yongsawatdigul	Jirawat	Postdoc	Jan-96	Apr-97	Surimi gelation
3	Lin	John Tein Min	Ph.D.	Sep-92	Mar-96	Solubility and Structure of Fish Myofibrillar Proteins as Affected by Processing Parameters
4	Pipatsattayanuwong	Siriporn	MS	Sep-93	Sep-95	Alternative Products from Pacific Whiting
5	Yoon	Won B.	MS	Apr-94	Jul-96	Use of Linear and Non-linear Programming to Optimize Surimi Seafood
6	Wu	Han	MS	Sep-94	Feb-97	Electrical Heating of Mince on Thermal Conductivity
7	Yang	Hong	MS	Apr-95	Jun-97	Effects of Starch Properties and Processing Conditions on Surimi-Starch Interaction
8	Lopetcharat	Kannapon	MS	Sep-97	Jul-99	Fish Sauce as Affected by Fermentation and Proteolysis
9	Cho	Min Sung	N/D	Sep-97	Feb-98	Protein additives
10	Hoffman	Justine	MS	Sep-98	Sep-00	Physio-chemical Properties of Pacific Whiting Surimi as Affected by Various Freezing/Storage Conditions
11	Shie	Jin-Shan	MS	Jan-96	Dec-97	Pasteurization of Surimi Seafood
12	Wendel	Ari	MS	Sep-97	Sep-99	Meat Recovery from Fish Frames using Various Methods
13	Jaczynski	Jacek	Ph.D.	Sep-98	Mar-02	Physicochemical and Mcrobiological Characteristics of Surimi Seafood under Thermal/ E-beam Processing
14	Esturk	Okan	Ph.D.	Sep-98	Mar-03	Characterization of rheological properties and thermal stability of fish myofibrillar proteins
15	Tungkawachara	Somjintana	Ph.D.	Sep-99	Sept-03	Fish Sauce
16	Thawornchinsombut	Supawan	Ph.D.	Sep-00	Sept 04	Fish proteins - pH and IS
17	Pongviratchai	June Panida	MS	Apr-00	Sep-02	Gelation Properties of Alaska Pollock Surimi with Functional Ingredients under Ohmic Heating
18	Le Formal	Gwenn	N/D	Apr-03	Aug, 2003	Salmon and e-beam
19	Kim	Young S	MS	Sep-01	Dec-03	Physicochemical Characterization of Fish Myofibrillar and Sarcoplasmic Proteins Treated at Various pH
20	Lee	Nahm Gull	Postdoc	Feb-96	Aug-96	Calcium compounds and surimi gelation
21	Kok	Norman	MS	Sept-03	Dec 05	Biochemical and physical factors affecting the quality of fish ball
22	Park	Joo Dong	N/D	Sept, 03	July 2004	Multidisciplinary approaches for surimi quality measurement
23	Chesneau	Thierry	N/D	Mar 04	Sept 04	Gel preparation and analysis. Rehology
24	Park	Joodong	Ph.D.	Sept 04	April 08	Interaction of sarcoplasmic and myofibrillar proteins
25	Kang	Jamie EyJung	M.S.	June 05	July 07	Sarcoplasmic proteins from sardine
26	Reed	Zachary	M.S.	Sept 05	March 08	Protein quantification in surimi seafood
27	Hunt	Angee	M.S.	April 05	April 07	Interaction of starch and surimi – through Distance Education/Kansas State University
28	Hur	Sungik	N/D	July 07	August 07	Collagen from surimi refiner discharge
29	Tadpitchayangkoon	Panchaporn	Ph.D.	Sept 07	Sept 08	Sarcoplasmic proteins at various pH (Exchange student from Suranaree Univ of Technology)
30	Poowakanjana	Samanan	M.S.	Sept 07		Colorants used in Surimi Seafood
31	Reed	Zach	Ph.D.	April 08		ELISA-based protein quantification
32	Park	Joodong	Post-Doc	April 08	Sept 08	Fish protein isolate from Pacific Mackerel and storage stability