D-Index & Metrics Best Publications

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 50 Citations 7,282 154 World Ranking 8753 National Ranking 2549

Overview

What is he best known for?

The fields of study he is best known for:

  • Enzyme
  • Biochemistry
  • Organic chemistry

Jae W. Park focuses on Chromatography, Food science, Whiting, Biochemistry and Myosin. Jae W. Park combines subjects such as Sucrose, Wastewater, Myofibril, Salt and Hydrophobic effect with his study of Chromatography. His Food science study frequently involves adjacent topics like Fish products.

His Whiting research integrates issues from Merluccius, Extraction, Ripening, Autolysis and Moisture. His Biochemistry study which covers Threadfin bream that intersects with Iodoacetic acid, Covalent bond, Endogeny and PMSF. His research integrates issues of Actin and Solubility in his study of Myosin.

His most cited work include:

  • Surimi and Surimi Seafood (302 citations)
  • Functional Protein Additives in Surimi Gels (235 citations)
  • Surimi gelation chemistry. (182 citations)

What are the main themes of his work throughout his whole career to date?

Food science, Whiting, Chromatography, Alaska pollock and Biochemistry are his primary areas of study. His study focuses on the intersection of Food science and fields such as Fish products with connections in the field of Food processing and Fish protein concentrate. His Whiting study also includes fields such as

  • Joule heating together with Chemical engineering,
  • Shear stress and Texture most often made with reference to Mineralogy.

His Chromatography research includes elements of Myosin, Rheology, Denaturation, Differential scanning calorimetry and Solubility. His Alaska pollock study combines topics from a wide range of disciplines, such as Moisture, Fishery and Threadfin bream. His Biochemistry study combines topics in areas such as Breaking force and Sodium.

He most often published in these fields:

  • Food science (41.21%)
  • Whiting (27.14%)
  • Chromatography (23.62%)

What were the highlights of his more recent work (between 2013-2021)?

  • Food science (41.21%)
  • Whiting (27.14%)
  • Rheology (13.07%)

In recent papers he was focusing on the following fields of study:

His main research concerns Food science, Whiting, Rheology, Alaska pollock and Calcium. Jae W. Park has included themes like Breaking force, Penetration and Lipid oxidation in his Food science study. His work deals with themes such as Chromatography and Joule heating, which intersect with Rheology.

In his research on the topic of Chromatography, Solubility and Trimethylamine is strongly related with Sodium. His Alaska pollock research is multidisciplinary, incorporating elements of Moisture, Biochemistry and Light Meromyosin. The concepts of his Calcium study are interwoven with issues in Fish bone and Chemical engineering, Particle size.

Between 2013 and 2021, his most popular works were:

  • FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions. (47 citations)
  • Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. (43 citations)
  • Gelling properties of surimi as affected by the particle size of fish bone (24 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Biochemistry
  • Organic chemistry

The scientist’s investigation covers issues in Calcium, Whiting, Chemical engineering, Fish bone and Food science. The study incorporates disciplines such as Rheology and Joule heating in addition to Whiting. The Joule heating study combines topics in areas such as Protease, Blood proteins, Gel strength, Chromatography and Peptide analysis.

His research in Chemical engineering intersects with topics in Protein structure, Hydrophobic effect and Aquaculture of tilapia. His biological study spans a wide range of topics, including Tissue transglutaminase, Calcium concentration, Biochemistry and Lysine. Jae W. Park interconnects Fresh fish, Denaturation and Dry matter in the investigation of issues within Food science.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Surimi and Surimi Seafood

Jae Won Park.
Surimi and surimi seafood. (2005)

448 Citations

Functional Protein Additives in Surimi Gels

Jae W. Park.
Journal of Food Science (1994)

403 Citations

Surimi gelation chemistry.

Jae W. Park.
(2013)

274 Citations

FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW

K. Lopetcharat;Yeung J. Choi;Jae W. Park;Mark A. Daeschel.
Food Reviews International (2001)

265 Citations

Thermal denaturation and aggregation of threadfin bream actomyosin

J. Yongsawatdigul;J.W. Park.
Food Chemistry (2003)

219 Citations

Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins

J. Yongsawatdigul;J.W. Park.
Journal of Food Science (2006)

214 Citations

Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting

Y. J. Choi;Jae W. Park.
Journal of Food Science (2002)

188 Citations

Variable frequency automated capacitive radio frequency (RF) dielectric heating system

Benjamin A. Flugstad;Qingyue Ling;Edward R. Kolbe;John Henry Wells.
(2001)

177 Citations

Surimi Gel Colors as Affected by Moisture Content and Physical Conditions

Jae W. Park.
Journal of Food Science (1995)

171 Citations

New approaches for the effective recovery of fish proteins and their physicochemical characteristics

Young Sin Kim;Jae Won Park;Yeung Joon Choi.
Fisheries Science (2003)

169 Citations

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