Tyre C. Lanier

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

Liu, W., & Lanier, T. C. (2016, January 9). Food Research International.

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

Liu, W., Lanier, T. C., & Osborne, J. A. (2015, August 29). Meat Science.

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

Liu, W., & Lanier, T. C. (2015, February 7). LWT.

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

Zhu, Z., Lanier, T. C., & Farkas, B. E. (2014, September 2). Journal of Food Engineering.

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

Zhu, Z., Lanier, T. C., Farkas, B. E., & Li, B. S. (2014, February 3). Journal of Food Engineering.

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

Stevenson, C. D., Dykstra, M. J., & Lanier, T. C. (2013, January 18). Journal of Food Science.

Mechanism of meat tenderization by sous vide cooking

Meat Science, 96(1), 457.

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

Liu, W., Stevenson, C. D., & Lanier, T. C. (2013, May 6). Journal of Food Science.

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

Stagg, N. J., Amato, P. M., Giesbrecht, F., & Lanier, T. C. (2012, January 17). Journal of Food Science.

Effects of Heating Rate and pH on Fracture and Water‐Holding Properties of Globular Protein Gels as Explained by Micro‐Phase Separation

Leksrisompong, P. N., Lanier, T. C., & Foegeding, E. A. (2012, January 17). Journal of Food Science.

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Protein Gels as Affecting Water-Holding Properties

Stevenson, C. D., Liu, W., & Lanier, T. C. (2012, September 13). Journal of Agricultural and Food Chemistry.

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

Lombard, R., & Lanier, T. (2011, April 14). Journal of Aquatic Food Product Technology.

Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

Carvajal-Rondanelli, P. A., & Lanier, T. C. (2010, April 9). Journal of Agricultural and Food Chemistry.

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

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2008, November 17). International Journal of Food Properties.

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

Fort, N., Lanier, T. C., Amato, P. M., Carretero, C., & Saguer, E. (2008, February 19). Meat Science.

EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

RAWDKUEN, S. A. R. O. A. T., BENJAKUL, S. O. O. T. T. A. W. A. T., VISESSANGUAN, W. O. N. N. O. P., & LANIER, T. Y. R. E. C. (2007, July 21). Journal of Food Processing and Preservation.

Thermal gelation of foods and biomaterials using rapid heating

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

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

Pérez-Mateos, M., & Lanier, T. C. (2006, March 22). Food Chemistry.

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

RAWDKUEN, S., BENJAKUL, S., VISESSANGUAN, W., & LANIER, T. (2006, May 11). Food Chemistry.

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

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2006, November 28). Food Hydrocolloids.

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.

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

Pérez‐Mateos, M., Lanier, T. C., & Boyd, L. C. (2005, December 7). Journal of the Science of Food and Agriculture.

FRACTIONATION AND CHARACTERIZATION OF CYSTEINE PROTEINASE INHIBITOR FROM CHICKEN PLASMA

RAWDKUEN, S. A. R. O. A. T., BENJAKUL, S. O. O. T. T. A. W. A. T., VISESSANGUAN, W. O. N. N. O. P., & LANIER, T. Y. R. E. C. (2005, September 27). Journal of Food Biochemistry.

Inhibition of Protease in Intact Fish Fillets by Soaking in or Injection of Recombinant Soy Cystatin or Bovine Plasma

Kang, I., & Lanier, T. C. (2005, November 16). Journal of Agricultural and Food Chemistry.

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

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004, December 15). LWT.

Extracellular Production of a Functional Soy Cystatin by Bacillus subtilis

Kang, I. S., Wang, J.-J., Shih, J. C. H., & Lanier, T. C. (2004, July 16). Journal of Agricultural and Food Chemistry.

Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization

PÉREZ-MATEOS, M., Amato, P. M., & Lanier, T. C. (2004, May 1). Journal of Food Science.

Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004, May 1). Journal of Food Science.

Rapid Heating Effects on Gelation of Muscle Proteins

Riemann, A. E., Lanier, T. C., & Swartzel, K. R. (2004, September 1). Journal of Food Science.

Stability of Omega-3 Fatty Acids in Fortified Surimi Seafoods during Chilled Storage

Pérez-Mateos, M., Boyd, L., & Lanier, T. (2004, December 1). Journal of Agricultural and Food Chemistry.

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

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2003, July 7). Food Hydrocolloids.

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

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2003, December 4). Food Research International.

EFFECTS OF RETORTING AND STORAGE ON LIQUID MASS TRANSFER IN CANNED SKIPJACK (KATSUWONAS PELAMIS) MUSCLE

BELL, J. W., FARKAS, B. E., HALE, S. A., & LANIER, T. C. (2002, October 1). Journal of Food Processing and Preservation.

Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling

Luck, P. J., Lanier, T. C., Daubert, C. R., & Kwanyuen, P. (2002, May 1). Journal of Food Science, Vol. 67, pp. 1379–1382.

Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna ( Katsuwonas pelamis )

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2001, March 1). Journal of Food Science.

Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors

Kang, I. S., & Lanier, T. C. (1999, September 1). Journal of Food Science.

Cryostabilization Mechanism of Fish Muscle Proteins by Maltodextrins

Carvajal, P. A., MacDonald, G. A., & Lanier, T. C. (1999, February 1). Cryobiology.

High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase

Ashie, I. N. A., & Lanier, T. C. (1999, July 1). Journal of Food Science.

Pressure‐induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols

Ashie, I. N. A., Lanier, T. C., & MacDonald, G. A. (1999, September 1). Journal of Food Science.

Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle

Choi, Y. J., Lanier, T. C., Lee, H. G., & Cho, Y. J. (1999, September 1). Journal of Food Science.

Purification and Characterization of Proteinase from Atlantic Menhaden Muscle

Choi, Y. J., Cho, Y. J., & Lanier, T. C. (1999, September 1). Journal of Food Science.

High Pressure Processing Effects on Fish Proteins

Lanier, T. C. (1998, January 1). Advances in Experimental Medicine and Biology.

Covalent Bonding in Pressure‐Induced Fish Protein Gels

GILLELAND, G. M., LANIER, T. C., & HAMANN, D. D. (1997, July 1). Journal of Food Science.

Method of retarding denaturation of meat products

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