Tyre C. Lanier

Best Publications

• Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure

  J. G. Montejano;D. D. Hamann;T. C. Lanier

  197
  Citations

• Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi

  G.G. Kamath;T.C. Lanier;E.A. Foegeding;D.D. Hamann

  180
  Citations

• Carrageenans and their use in meat products

  Unknown

  177
  Citations

• Cryoprotective Effects of Sugar, Polyols, and/or Phosphates on Alaska Pollack Surimi

  Jae W. Park;Tyre C. Lanier;David P. Green

  144
  Citations

• Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

  J. G. Montejano;D. D. Hamann;T. C. Lanier

  138
  Citations

• Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species

  B. Y. Kim;D. D. Hamann;T. C. Lanier;M. C. Wu

  137
  Citations

• Heat Gelation Properties of Actomyosin and Surimi Prepared from Atlantic Croaker

  T. C. Lanier;T. S. Lin;Y. M. Liu;D. D. Hamann

  130
  Citations

• Transglutaminase effects on low temperature gelation of fish protein sols

  Hyeon Gyu Lee;T. C. Lanier;D. D. Hamann;J. A. Knopp

  130
  Citations

• Rheological and calorimetric investigations of starch-fish protein systems during thermal processing

  M. C. Wu;D. D. Hamann;T. C. Lanier

  127
  Citations

• An Evaluation of Simple Methods for Following Rigor Development in Fish

  Reino W. Korhonen;Tyre C. Lanier;Francis Giesbrecht

  121
  Citations

• Thermal Transitions of Admixed Starch/Fish Protein Systems During Heating

  M. C. Wu;T. C. Lanier;D. D. Hamann

  120
  Citations

• Thermal Transitions of Actomyosin and Surimi Prepared from Atlantic Croaker as Studied by Differential Scanning Calorimetry

  M. C. Wu;T. Akahane;T. C. Lanier;O. D. Hamann

  115
  Citations

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

  I. N. A. Ashie;T.C. Lanier

  108
  Citations

• Cryostabilization mechanism of fish muscle proteins by maltodextrins

  Patricio A. Carvajal;Grant A. MacDonald;Tyre C. Lanier

  100
  Citations

• Covalent Bonding in Pressure-Induced Fish Protein Gels

  G.M. Gilleland;T.C. Lanier;D.D. Hamann

  96
  Citations

• Temperature and pH affect transglutaminase-catalyzed setting of crude fish actomyosin

  D. Joseph;T. C. Lanier;D. D. Hamann

  95
  Citations

• Thermal Transitions in Myosin‐ANS Fluorescence and Gel Rigidity

  L. Wicker;T. C. Lanier;D. D. Hamann;T. Akahane

  95
  Citations

• Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

  Jae W. Park;Tyre C. Lanier

  94
  Citations

• Actomyosin Stabilization to Freeze‐Thaw and Heat Denaturation by Lactate Salts

  Unknown

  93
  Citations

• Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels

  T. C. Lanier;T. S. Lin;D. D. Hamann;F. B. Thomas

  86
  Citations