National University Corporation, Tokyo University of Marine Science and Technology

2018

Le, T., Maki, H., Okazaki, E., Osako, K., Takahashi, K. (2018). Influence of various phenolic compounds on properties of gelatin film prepared from horse mackerel Trachurus japonicus scales. Journal of Food Science, in press.

Shibuya, M., Takahashi, K., Nakanishi, M., Akimoto, T., Okazaki, E., & Osako, K. (2018). Influence of transportation systems after catching on the quality of boiled snow crab Chionoecetes opilio meat, Nippon Suisan Gakkaishi, in press.

Saito, T., Takahashi, K., Amano, K., Okazaki, E., & Osako, K. (2018). The property of sodium alginate – blue shark Prionace glauca meat composite gel. Japan Journal of Food Engineering, 19(1), 43-47.

Itoh, D., Takahashi, K., Shibuya, M., Okazaki, E., Saito, H., & Osako, K. (2018). Effect of wax esters in the lipids of mullet Mugil cephalus roe on the lipid oxidation. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers. 35(1), 1-9.

Amano, K., Takahashi, K., Okazaki, E., & Osako, K. (2018). Suppression of proteolysis of North Pacific krill Euphausia pacifica meat during protein recovery process to improve thermal gel-forming ability of the recovered protein by using protease inhibitors. Nippon Suisan Gakkaishi, 84(2), 261-268.

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2017

Takahashi, K., Kurose, K., Okazaki, E., & Osako, K. (2017). Improvement of thermal gel-forming ability of red tilefish Branchiostegus japonicus meat by alkaline-saline washing. Nippon Suisan Gakkaishi. 83(5), 777-784.

Takenawa, T., Takahashi, K., Shibuya, M., Okazaki, E., & Osako, K. (2017). Effect of ovalbumin on gel-forming ability of alaska pollack Theragra chalcogramma surimi. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers. 34(3), 155-165.

Geng, J. T., Kaido, T., Kasukawa, M., Takahashi, K., Okazaki, E., & Osako, K. (2017). The influence of proteases on the browning of dried squid products processed by air-drying. Food Research International, 97, 231-239.

Amano, K., Takahashi, K., Okazaki, E., & Osako, K. (2017). North Pacific krill Euphausia pacifica protein recovered by salt water treatment and its thermal gel-forming ability. Nippon Suisan Gakkaishi. 83(2) 207-214.

Okazaki, R., Takahashi, K., Amano, K., Okazaki, E., & Osako, K. (2017). Recovery of North Pacific krill Euphausia pacifica proteins via isoelectric solubilization/precipitation using food additives. Nippon Suisan Gakkaishi. 83(1) 52-58.

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2016

Takahashi, K., Kurose, K., Okazaki, E., & Osako, K. (2016). Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat. LWT-Food Science and Technology, 68, 717-723.

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2015

Limpisophon, K., Iguchi, H., Tanaka, M., Suzuki, T., Okazaki, E., Saito, T., Takahashi, K., & Osako, K. (2015). Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin. Fisheries Science, 81(2), 383-392.

Le, T., Maki, H., Takahashi, K., Okazaki, E., & Osako, K. (2015). Properties of gelatin film from horse mackerel (Trachurus japonicus) scale. Journal of Food Science, 80(4), E734-E741.

Saito, T., Takahashi, K., Okazaki, E., & Osako, K. (2015). Study on blue shark Prionace glauca meat as a raw material for vinegar-cured gel. Japan Journal of Food Engineering, 16(3), 201-208.

Takahashi, K., Itakura, M., Amemiya, H., Okazaki, E., Nguyen, H. T. N., & Osako, K. (2015). Effects of egg white on the thermal gel-forming ability of pink shrimp Pandalus eous meat. Nippon Suisan Gakkaishi, 81(6), 987-994.

Ito, D., Takahashi, K., Okazaki, E., Jiarpinijnun, A., Saito, H., & Osako, K. (2015). Changes in lipid characteristics of mullet Mugil cephalus roe during processing to Karasumi product. Nippon Suisan Gakkaishi, 81(1), 115-123.

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2014

Takahashi, K., Amemiya, H., Tanaka, M., Klomklao, S., Okazaki, E., & Osako, K. (2014). Influence of endogenous protease on heat-induced gelation properties of pink shrimp Pandalus eous meat. Nippon Suisan Gakkaishi, 80(6), 979-988.