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

2007 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

2005 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

2004 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