J.K. Chan

Cross‐Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting

J.K. Chan, Tom Gill, AT. PAULSON · Journal of Food Science · 1992 · 82 citations

Agriculture, Biochemistry, Food Science +14

The dynamics of thermal denaturation of fish myosins

J.K. Chan, Tom Gill, A.T. Paulson · Food Research International · 1992 · 75 citations

Life Sciences, Biophysics, Zoology +6

Thermal Aggregation of Myosin Subfragments from Cod and Herring

J.K. Chan, Tom Gill, A.T. Paulson · Journal of Food Science · 1993 · 48 citations

Life Sciences, Biochemistry, Molecular Biology +11

Herring Surimi During Low Temperature Setting, Physicochemical and Textural Properties

J.K. Chan, Tom Gill, John W. Thompson et al. · Journal of Food Science · 1995 · 46 citations

Natural Sciences, Biochemistry, Biophysics +17

Effect of salt concentration and temperature on heat-induced aggregation and gelation of fish myosin

T.A. Gill, J.K. Chan, K.F. Phonchareon et al. · Food Research International · 1992 · 45 citations

Life Sciences, Biochemistry, Fish Biology +8