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

Aprul 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

 

Sarcoplasmic proteins at various pH (Exchange student from Suranaree Univ of Technology)

30

Poowankanjana

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

 

Fish protein isolate from Pacific Mackerel and storage stability

N/D: Non degree student (visitin