Juichiro J. Matsumoto

Role of Muscle Fibers in Contributing Firmness of Cooked Fish

Keiko Hatae, Fujiko Yoshimatsu, Juichiro J. Matsumoto · Journal of Food Science · 1990 · 181 citations

Animal Physiology, Mechanobiology, Muscle Physiology +15

Contribution of the connective tissues on the texture difference of various fish species.

Keiko Hatae, Akiko Tobimatsu, Mayumi B. Takeyama et al. · NIPPON SUISAN GAKKAISHI · 1986 · 157 citations · Full text

Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation

Takeshi Sano, Satoshi Noguchi, Takahide Tsuchiya et al. · Journal of Food Science · 1988 · 153 citations

Engineering, Cytoskeleton, Biomedical Engineering +16

Carp Natural Actomyosin: Thermal Denaturation Mechanism

Takeshi Sano, Tetsuji Ohno, Hisako Otsuka-Fuchino et al. · Journal of Food Science · 1994 · 131 citations

Muscle Function, Actomyosin Molecules, Cytoskeleton +16

Freeze denaturation of enzymes and its prevention with additives

Tôru Tamiya, Nobuo Okahashi, Ryozo Sakuma et al. · Cryobiology · 1985 · 108 citations

Engineering, Biochemistry, Biochemical Engineering +4