Works (42)

2016 | journal article

Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters

Meat Science, 111, 67–77.

By: W. Liu, T. Lanier & J. Osborne

Source: NC State University Libraries
Added: August 6, 2018

2016 | journal article

Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters

Food Research International, 81, 108–113.

By: W. Liu & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2015 | journal article

Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 62(2), 1027–1033.

By: W. Liu & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2015 | journal article

High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi

Journal of Food Engineering, 146, 23–27.

By: Z. Zhu, T. Lanier & B. Farkas

Source: NC State University Libraries
Added: August 6, 2018

2014 | journal article

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

Journal of Food Engineering, 131, 154–160.

By: Z. Zhu, T. Lanier, B. Farkas & B. Li

Source: NC State University Libraries
Added: August 6, 2018

2013 | journal article

Capillary pressure as related to water holding in polyacrylamide and chicken protein gels

Journal of Food Science, 78(2), C145–151.

By: C. Stevenson, M. Dykstra & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2013 | journal article

Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties

Journal of Food Science, 78(7), C971–977.

By: W. Liu, C. Stevenson & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2012 | journal article

Autolytic degradation of skipjack tuna during heating as affected by initial quality and processing conditions

Journal of Food Science, 77(2), C149–155.

By: N. Stagg, P. Amato, F. Giesbrecht & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2012 | journal article

Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation

Journal of Food Science, 77(2), E60–67.

By: P. Leksrisompong, T. Lanier & E. Foegeding

Source: NC State University Libraries
Added: August 6, 2018

2012 | journal article

Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties

Journal of Agricultural and Food Chemistry, 60(40), 10111–10117.

By: C. Stevenson, W. Liu & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2011 | journal article

Marinade composition and vacuum effects on liquid uptake and retention in tumbled fish portions

Journal of Aquatic Food Product Technology, 20(2), 117–128.

By: R. Lombardand & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2010 | journal article

Diffusion of active proteins into fish meat to minimize proteolytic degradation

Journal of Agricultural and Food Chemistry, 58(9), 5300–5307.

By: P. Carvajal-Rondanelli & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2008 | journal article

Rheological and textural properties of Pacific Whiting surimi gels as influenced by chicken plasma

International Journal of Food Properties, 11(4), 820–832.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2008 | journal article

Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma

Meat Science, 80(3), 939–943.

By: N. Fort, T. Lanier, P. Amato, C. Carretero & E. Saguer

Source: NC State University Libraries
Added: August 6, 2018

2007 | journal article

Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

Food Chemistry, 101(3), 1223–1229.

By: M. Perez-Mateos & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2007 | journal article

Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins

Food Chemistry, 101(4), 1647–1657.

By: R. Saroat, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2019 | journal article

Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi

Journal of Food Processing and Preservation, 31(4), 492–516.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2007 | journal article

Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi

Food Hydrocolloids, 21(7), 1209–1216.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2007 | patent

Thermal gelation of foods and biomaterials using rapid heating

Washington, DC: U.S. Patent and Trademark Office.

By: T. Lanier, J. Simunovic, K. Swartzel, J. Drozd & A. Riemann

Source: NC State University Libraries
Added: August 6, 2018

2006 | journal article

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

Journal of the Science of Food and Agriculture, 86(4), 558–567.

By: M. Perez-Mateos, T. Lanier & L. Boyd

Source: NC State University Libraries
Added: August 6, 2018

2005 | journal article

Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins

Lebensmittel-Wissenchaft + Technologie = Food Science + Technology, 38(4), 353–362.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2019 | journal article

Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma

Journal of Food Biochemistry, 29(5), 486–503.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2005 | journal article

Inhibition of protease in intact fish fillets by soaking in or injection of recombinant soy cystatin or bovine plasma

Journal of Agricultural and Food Chemistry, 53(25), 9795–9799.

By: I. Kang & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)

Food Hydrocolloids, 18(2), 259–270.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

Food Research International, 37(2), 156–165.

By: S. Rawdkuen, S. Benjakul, W. Visessanguan & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Extracellular production of a functional soy cystatin by Bacillus subtilis

Journal of Agricultural and Food Chemistry, 52(16), 5052–5056.

By: I. Kang, J. Wang, J. Shih & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization

Journal of Food Science, 69(4), FCT328–333.

By: M. Perez-Mateos, P. Amato & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle

Journal of Food Science, 69(4), FEP164–171.

By: L. Goeller, P. Amato, B. Farkas, D. Green, T. Lanier & C. Kong

Source: NC State University Libraries
Added: August 6, 2018

2019 | journal article

Rapid heating effects on gelation of muscle proteins

Journal of Food Science, 69(7), E308–314.

By: A. Riemann, T. Lanier & K. Swartzel

Source: NC State University Libraries
Added: August 6, 2018

2004 | journal article

Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage

Journal of Agricultural and Food Chemistry, 52(26), 7944–7949.

By: M. Perez-Mateos, L. Boyd & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2002 | journal article

Effects of retorting and storage on liquid mass transfer in canned skipjack (Katsuwonas pelamis) muscle

Journal of Food Processing and Preservation, 26(4), 267–278.

By: J. Bell, B. Farkas, S. Hale & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

2002 | journal article

Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling

Journal of Food Science, 67(4), 1379–1382.

By: P. Luck, T. Lanier, C. Daubert & P. Kwanyuen

Source: NC State University Libraries
Added: August 6, 2018

2001 | journal article

Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis)

Journal of Food Science, 66(2), 307–313.

By: J. Bell, B. Farkas, S. Hale & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors

Journal of Food Science, 64(5), 842–846.

By: I. Kang & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

Cryostabilization mechanism of fish muscle proteins by maltodextrins

Cryobiology, 38(1), 16–26.

By: P. Carvajal-Rondanell, G. MacDonald & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase

Journal of Food Science, 64(4), 704–708.

By: I. Ashie & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols

Journal of Food Science, 64(5), 818–822.

By: I. Ashie, T. Lanier & G. MacDonald

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

Purification and characterization of alkaline proteinase front Atlantic menhaden muscle

Journal of Food Science, 64(5), 768–771.

By: Y. Choi, T. Lanier, H. Lee & Y. Cho

Source: NC State University Libraries
Added: August 6, 2018

1999 | journal article

Purification and characterization of proteinase from Atlantic menhaden muscle

Journal of Food Science, 64(5), 772–775.

By: Y. Choi, Y. Cho & T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1998 | chapter

High pressure processing effects on fish proteins

In Process-induced chemical changes in food (Advances in experimental medicine and biology ; v. 434) (Vol. 434, pp. 45–55). New York: Plenum Press.

By: T. Lanier

Source: NC State University Libraries
Added: August 6, 2018

1997 | journal article

Covalent bonding in pressure-induced fish protein gels

Journal of Food Science, 62(4), 713–716733.

By: G. Gilleland, T. Lanier & D. Hamann

Source: NC State University Libraries
Added: August 6, 2018

1986 | patent

Method of retarding denaturation of meat products

Washington, DC: U.S. Patent and Trademark Office.

By: T. Lanier & T. Akahane

Source: NC State University Libraries
Added: August 6, 2018