Tyre Lanier

Liu, W., Lanier, T. C., & Osborne, J. A. (2016). Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. MEAT SCIENCE, 111, 67–77. https://doi.org/10.1016/j.meatsci.2015.08.018

Liu, W., & Lanier, T. C. (2016). Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters. FOOD RESEARCH INTERNATIONAL, 81, 108–113. https://doi.org/10.1016/j.foodres.2016.01.005

Liu, W., & Lanier, T. C. (2015). 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. https://doi.org/10.1016/j.lwt.2015.02.001

Zhu, Z., Lanier, T. C., & Farkas, B. E. (2015). High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi. JOURNAL OF FOOD ENGINEERING, 146, 23–27. https://doi.org/10.1016/j.jfoodeng.2014.08.021

Suriaatmaja⁎, D., & Lanier, T. (2014). Mechanism of meat tenderization by sous vide cooking. Meat Science, 96(1), 457. https://doi.org/10.1016/J.MEATSCI.2013.07.073

Zhu, Z., Lanier, T. C., Farkas, B. E., & Li, B. S. (2014). Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi. JOURNAL OF FOOD ENGINEERING, 131, 154–160. https://doi.org/10.1016/j.jfoodeng.2014.01.022

Stevenson, C. D., Dykstra, M. J., & Lanier, T. C. (2013). Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels. JOURNAL OF FOOD SCIENCE, 78(2), C145–C151. https://doi.org/10.1111/1750-3841.12036

Liu, W., Stevenson, C. D., & Lanier, T. C. (2013). Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties. JOURNAL OF FOOD SCIENCE, 78(7), C971–C977. https://doi.org/10.1111/1750-3841.12147

Stagg, N. J., Amato, P. M., Giesbrecht, F., & Lanier, T. C. (2012). Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions. JOURNAL OF FOOD SCIENCE, 77(2), C149–C155. https://doi.org/10.1111/j.1750-3841.2011.02543.x

Leksrisompong, P. N., Lanier, T. C., & Foegeding, E. A. (2012). 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. https://doi.org/10.1111/j.1750-3841.2011.02550.x

Stevenson, C. D., Liu, W., & Lanier, T. C. (2012). 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. https://doi.org/10.1021/jf3032292

Lombardand, R., & Lanier, T. (2011). Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117–128. https://doi.org/10.1080/10498850.2010.549605

Carvajal-Rondanelli, P. A., & Lanier, T. C. (2010). Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(9), 5300–5307. https://doi.org/10.1021/jf903580t

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2008). Rheological and Textural Properties of Pacific Whiting Surimi Gels As Influenced by Chicken Plasma. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 11(4), 820–832. https://doi.org/10.1080/10942910701624744

Fort, N., Lanier, T. C., Amato, P. M., Carretero, C., & Saguer, E. (2008). Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma. MEAT SCIENCE, 80(3), 939–943. https://doi.org/10.1016/j.meatsci.2008.02.009

Perez-Mateos, M., & Lanier, T. C. (2007). Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization. FOOD CHEMISTRY, 101(3), 1223–1229. https://doi.org/10.1016/j.foodchem.2006.03.026

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins. FOOD CHEMISTRY, 101(4), 1647–1657. https://doi.org/10.1016/j.foodchem.2006.04.035

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). 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. https://doi.org/10.1111/j.1745-4549.2007.00132.x

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2007). Effect of cysteine proteinase inhibitor containing fraction from chicken plasma on autolysis and gelation of Pacific whiting surimi. FOOD HYDROCOLLOIDS, 21(7), 1209–1216. https://doi.org/10.1016/j.foodhyd.2006.10.002

Lanier, T., Simunovic, J., Swartzel, K. R., Drozd, J. M., & Riemann, A. (2007). Thermal gelation of foods and biomaterials using rapid heating. Washington, DC: U.S. Patent and Trademark Office.

Perez-Mateos, M., Lanier, T. C., & Boyd, L. C. (2006). 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. https://doi.org/10.1002/jsfa.2388

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2006). 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. https://doi.org/10.1016/j.cbpb.2006.05.008

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). 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. https://doi.org/10.1016/j.lwt.2004.06.016

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2005). Fractionation and characterization of cysteine proteinase inhibitor from chicken plasma. JOURNAL OF FOOD BIOCHEMISTRY, 29(5), 486–503. https://doi.org/10.1111/j.1745-4514.2005.00027.x

Kang, I., & Lanier, T. C. (2005). 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. https://doi.org/10.1021/jf051231y

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). FOOD HYDROCOLLOIDS, 18(2), 259–270. https://doi.org/10.1016/S0268-005X(03)00082-1

Rawdkuen, S., Benjakul, S., Visessanguan, W., & Lanier, T. C. (2004). Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties. FOOD RESEARCH INTERNATIONAL, 37(2), 156–165. https://doi.org/10.1016/j.foodres.2003.09.014

Kang, I. S., Wang, J. J., Shih, J. C. H., & Lanier, T. C. (2004). Extracellular production of a functional soy cystatin by Bacillus subtilis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(16), 5052–5056. https://doi.org/10.1021/jf049711x

Perez-Mateos, M., Amato, P. M., & Lanier, T. C. (2004). Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization. JOURNAL OF FOOD SCIENCE, 69(4), C328–C333. https://doi.org/10.1111/j.1365-2621.2004.tb06335.x

Goeller, L. M., Amato, P. M., Farkas, B. E., Green, D. P., Lanier, T. C., & Kong, C. S. (2004). Optimization of incorporation of low-molecular-weight cryoprotectants into intact fish muscle. JOURNAL OF FOOD SCIENCE, 69(4), E164–E171. https://doi.org/10.1111/j.1365-2621.2004.tb06342.x

Riemann, A. E., Lanier, T. C., & Swartzel, K. R. (2004). Rapid heating effects on gelation of muscle proteins. Journal of Food Science, 69(7), E308–314. https://doi.org/10.1111/j.1365-2621.2004.tb13635.x

Perez-Mateos, M., Boyd, L., & Lanier, T. (2004). Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(26), 7944–7949. https://doi.org/10.1021/jf049656s

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2002). 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. https://doi.org/10.1111/j.1745-4549.2002.tb00484.x

Luck, P. J., Lanier, T. C., Daubert, C. R., & Kwanyuen, P. (2002). Viscoelastic behavior of commercially processed soy isolate pastes during heating and cooling. JOURNAL OF FOOD SCIENCE, 67(4), 1379–1382. https://doi.org/10.1111/j.1365-2621.2002.tb10293.x

Bell, J. W., Farkas, B. E., Hale, S. A., & Lanier, T. C. (2001). Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). JOURNAL OF FOOD SCIENCE, 66(2), 307–313. https://doi.org/10.1111/j.1365-2621.2001.tb11337.x

Kang, I. S., & Lanier, T. C. (1999). Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors. JOURNAL OF FOOD SCIENCE, 64(5), 842–846. https://doi.org/10.1111/j.1365-2621.1999.tb15924.x

Carvajal, P. A., MacDonald, G. A., & Lanier, T. C. (1999). Cryostabilization mechanism of fish muscle proteins by maltodextrins. CRYOBIOLOGY, 38(1), 16–26. https://doi.org/10.1006/cryo.1998.2142

Ashie, I. N. A., & Lanier, T. C. (1999). High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. JOURNAL OF FOOD SCIENCE, 64(4), 704–708. https://doi.org/10.1111/j.1365-2621.1999.tb15115.x

Ashie, I. N. A., Lanier, T. C., & MacDonald, G. A. (1999). Pressure-induced denaturation of muscle proteins and its prevention by sugars and polyols. JOURNAL OF FOOD SCIENCE, 64(5), 818–822. https://doi.org/10.1111/j.1365-2621.1999.tb15919.x

Choi, Y. J., Lanier, T. E., Lee, H. G., & Cho, Y. J. (1999). Purification and characterization of alkaline proteinase front Atlantic menhaden muscle. JOURNAL OF FOOD SCIENCE, 64(5), 768–771. https://doi.org/10.1111/j.1365-2621.1999.tb15908.x

Choi, Y. J., Cho, Y. J., & Lanier, T. C. (1999). Purification and characterization of proteinase from Atlantic menhaden muscle. JOURNAL OF FOOD SCIENCE, 64(5), 772–775. https://doi.org/10.1111/j.1365-2621.1999.tb15909.x

Lanier, T. C. (1998). 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). https://doi.org/10.1007/978-1-4899-1925-0_5

Gilleland, G. M., Lanier, T. C., & Hamann, D. D. (1997). Covalent bonding in pressure-induced fish protein gels. JOURNAL OF FOOD SCIENCE, 62(4), 713-+. https://doi.org/10.1111/j.1365-2621.1997.tb15442.x

Lanier, T. C., & Akahane, T. (1986). Method of retarding denaturation of meat products. Washington, DC: U.S. Patent and Trademark Office.