Masahito Matsukawa

Heavy metal biosorption from aqueous solutions by algae inhabiting rice paddies in Vietnam

Effect of Sodium Pyrophosphate on Gelling Property and Cross-Linking of Myosin Heavy Chain in Setting-Heating Gel from Walleye Pollack Surimi.

Dissociation and denaturation of walleye pollack myosin B induced by sodium pyrophosphate and MgCl2.

The Role of Sodium Pyrophosphate in Gel Formation and Cross-Linking of Myosin Heavy Chain of Salt-Ground Meat from Walleye Pollack.

Comparative study on denaturation of Carp and Alaska pollack myosin B induced by inorganic pyrophosphate.

Prevention of drip exudation by pre-salting during ice storage of yellowback seabream meat slices pickled in vinegar associated with biochemical changes in myofibrillar proteins of sliced meat caused by the salting process

Studies on Development of Highly Nutritional Fish Meat for Foodstuff-VIII. Gel Forming Ability of Highly Nutritional Fish Meat for Foodstuff Prepared from Frozen Sardine.

Contribution ratio of NaCl to the water activity of heshiko

Effect of dehydration temperature on changes in taste components and myofibrillar protein in muscle of salted willowy flounder

Interacting Mechanism of Sodium Pyrophosphate with Gel Forming Ability of NaCl-Ground Meat from Walleye Pollack.