Mohammed Ismail Hossain

Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain

Mohammed Ismail Hossain, Katsuji Morioka, Fatema Hoque Shikha et al. · Journal of the Science of Food and Agriculture · 2010 · 15 citations · Full text

Natural Sciences, Biophysics, Materials Science +15

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

Mohammed Ismail Hossain, Yoshiaki Itoh, Katsuji Morioka et al. · Fisheries Science · 2001 · 12 citations · Full text

Natural Sciences, Biochemistry, Materials Science +16

Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack

Fatema Hoque Shikha, Mohammed Ismail Hossain, Katsuji Morioka et al. · Fisheries Science · 2006 · 11 citations

Agriculture, Animal Sciences, Food Science +13

Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30oC and 50oC on the gel-forming ability of walleye pollack surimi

Mohammed Ismail Hossain, Yoshiaki Itoh, Katsuji Morioka et al. · Fisheries Science · 2001 · 10 citations · Full text

Natural Sciences, Biochemistry, Materials Science +15