| Surimi and surimi seafood JW Park CRC press, 2005 | 521 | 2005 |
| Functional protein additives in surimi gels JAEW PARK Journal of Food Science 59 (3), 525-527, 1994 | 447 | 1994 |
| Fish sauce products and manufacturing: a review K Lopetcharat, YJ Choi, JW Park, MA Daeschel Food Reviews International 17 (1), 65-88, 2001 | 357 | 2001 |
| Thermal denaturation and aggregation of threadfin bream actomyosin J Yongsawatdigul, JW Park Food Chemistry 83 (3), 409-416, 2003 | 255 | 2003 |
| Effects of alkali and acid solubilization on gelation characteristics of rockfish muscle proteins J Yongsawatdigul, JW Park Journal of food science 69 (7), 499-505, 2004 | 236 | 2004 |
| Variable frequency automated capacitive radio frequency (RF) dielectric heating system BA Flugstad, Q Ling, ER Kolbe, JH Wells, Y Zhao, JW Park US Patent 6,784,405, 2004 | 213 | 2004 |
| Manufacturing of surimi from light muscle fish JW Park, MT Morrissey FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 23-58, 2000 | 205 | 2000 |
| Acid‐aided protein recovery from enzyme‐rich Pacific whiting YJ Choi, JW Park Journal of food science 67 (8), 2962-2967, 2002 | 200 | 2002 |
| Surimi gel colors as affected by moisture content and physical conditions JAEW PARK Journal of Food Science 60 (1), 15-18, 1995 | 198 | 1995 |
| Using capacitive (radio frequency) dielectric heating in food processing and preservation–a review Y Zhao, BEN Flugstad, E Kolbe, JW Park, JH Wells Journal of Food Process Engineering 23 (1), 25-55, 2000 | 190 | 2000 |
| Surimi: manufacturing and evaluation. JW Park, TMJ Lin | 188 | 2005 |
| New approaches for the effective recovery of fish proteins and their physicochemical characteristics Y KIM, JAE Park, Y CHOI Fisheries Science 69 (6), 1231-1239, 2003 | 175 | 2003 |
| Effects of starch properties and thermal-processing conditions on surimi–starch gels H Yang, JW Park LWT-Food Science and Technology 31 (4), 344-353, 1998 | 167 | 1998 |
| Extraction of proteins from Pacific whiting mince at various washing conditions TM Lin, JW Park Journal of food science 61 (2), 432-438, 1996 | 166 | 1996 |
| Characteristics of fish sauce made from Pacific whiting and surimi by‐products during fermentation stage K Lopetcharat, JW Park Journal of Food Science 67 (2), 511-516, 2002 | 155 | 2002 |
| Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH TM Lin, JW Park Journal of Food Science 63 (2), 215-218, 1998 | 151 | 1998 |
| Recovered protein and reconditioned water from surimi processing waste TM Lin, JW Park, MT Morrissey Journal of Food Science 60 (1), 4-9, 1995 | 149 | 1995 |
| Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollack surimi JW Park, TC LANIER, DP GREEN Journal of Food Science 53 (1), 1-3, 1988 | 142 | 1988 |
| Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollock surimi N Lee, JW Park Journal of Food Science 63 (6), 969-974, 1998 | 137 | 1998 |
| Scanning calorimetric behavior of tilapia myosin and actin due to processing of muscle and protein purification JW Park, TC LANIER Journal of Food Science 54 (1), 49-51, 1989 | 134 | 1989 |
