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.
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