Kigen Takahashi

Kigen Takahashi

Tokyo University of Marine Science & Technology - Tokyo / Japan
Engineering & Technology / Marine Sciences and Engineering
AD Scientific Index ID: 4507599
東京海洋大学
person_outline Kigen Takahashi's MOST POPULAR ARTICLES
1-) Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat Food Chemistry 283, 324-330, 2019
2-) 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, 2016
3-) Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds Food Packaging and Shelf Life 32, 100842, 2022
4-) Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin Fisheries Science 81, 383-392, 2015
5-) Properties of Gelatin Film from Horse Mackerel (Trachurus japonicus) Scale Journal of Food Science 80 (4), E734-E741, 2015