Tyre C. Lanier

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

MEAT SCIENCE, 111, 67–77.

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

FOOD RESEARCH INTERNATIONAL, 81, 108–113.

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

LWT-FOOD SCIENCE AND TECHNOLOGY, 62(2), 1027–1033.

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

JOURNAL OF FOOD ENGINEERING, 146, 23–27.

Mechanism of meat tenderization by sous vide cooking

Meat Science, 96(1), 457.

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

JOURNAL OF FOOD ENGINEERING, 131, 154–160.

Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

JOURNAL OF FOOD SCIENCE, 78(2), C145–C151.

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

JOURNAL OF FOOD SCIENCE, 78(7), C971–C977.

Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions

JOURNAL OF FOOD SCIENCE, 77(2), C149–C155.

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–E67.

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.

Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117–128.

Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5300–5307.

Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(4), 820–832.

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

MEAT SCIENCE, 80(3), 939–943.

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

FOOD CHEMISTRY, 101(3), 1223–1229.

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

FOOD CHEMISTRY, 101(4), 1647–1657.

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.

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

FOOD HYDROCOLLOIDS, 21(7), 1209–1216.

Thermal gelation of foods and biomaterials using rapid heating

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

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.

Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma

Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 144(4), 544–552.

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

LWT-FOOD SCIENCE AND TECHNOLOGY, 38(4), 353–362.

Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma

JOURNAL OF FOOD BIOCHEMISTRY, 29(5), 486–503.

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.

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

FOOD HYDROCOLLOIDS, 18(2), 259–270.

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

FOOD RESEARCH INTERNATIONAL, 37(2), 156–165.

Extracellular production of a functional soy cystatin by Bacillus subtilis

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(16), 5052–5056.

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

JOURNAL OF FOOD SCIENCE, 69(4), C328–C333.

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

JOURNAL OF FOOD SCIENCE, 69(4), E164–E171.

Rapid heating effects on gelation of muscle proteins

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

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(26), 7944–7949.

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.

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

JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382.

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

JOURNAL OF FOOD SCIENCE, 66(2), 307–313.

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

JOURNAL OF FOOD SCIENCE, 64(5), 842–846.

Cryostabilization mechanism of fish muscle proteins by maltodextrins

CRYOBIOLOGY, 38(1), 16–26.

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

JOURNAL OF FOOD SCIENCE, 64(4), 704–708.

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

JOURNAL OF FOOD SCIENCE, 64(5), 818–822.

Purification and characterization of alkaline proteinase front Atlantic menhaden muscle

JOURNAL OF FOOD SCIENCE, 64(5), 768–771.

Purification and characterization of proteinase from Atlantic menhaden muscle

JOURNAL OF FOOD SCIENCE, 64(5), 772–775.

High pressure processing effects on fish proteins

In C.-T. H. F. Shahidi & N. Chuyen (Eds.), Process-induced chemical changes in food (Advances in experimental medicine and biology ; v. 434) (Vol. 434, pp. 45–55).

Covalent bonding in pressure-induced fish protein gels

JOURNAL OF FOOD SCIENCE, 62(4), 713-+.

Method of retarding denaturation of meat products

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