Search Results - "TYRE, C" :: K.UTB vyhledávací portál

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

by Liu, Wenjie, Lanier, Tyre C.
Published in Food research international (01.03.2016)

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

by Liu, Wenjie, Lanier, Tyre C., Osborne, Jason A.
Published in Meat science (01.01.2016)

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

by Zhu, Zhiwei, Lanier, Tyre C., Farkas, Brian E., Li, BianSheng
Published in Journal of food engineering (01.06.2014)

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

by Zhu, Zhiwei, Lanier, Tyre C., Farkas, Brian E.
Published in Journal of food engineering (01.02.2015)

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

by Stevenson, Clinton D, Liu, Wenjie, Lanier, Tyre C
Published in Journal of agricultural and food chemistry (10.10.2012)

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

by Stevenson, Clinton D., Dykstra, Michael J., Lanier, Tyre C.
Published in Journal of food science (01.02.2013)

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

by Liu, Wenjie, Stevenson, Clint D., Lanier, Tyre C.
Published in Journal of food science (01.07.2013)

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

by Leksrisompong, Phanin N., Lanier, Tyre C., Foegeding, E. Allen
Published in Journal of food science (01.02.2012)

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

by Stagg, Nicola J., Amato, Penny M., Giesbrecht, Francis, Lanier, Tyre C.
Published in Journal of food science (01.02.2012)

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Diffusion of Active Proteins into Fish Meat To Minimize Proteolytic Degradation

by Carvajal-Rondanelli, Patricio A, Lanier, Tyre C
Published in Journal of agricultural and food chemistry (12.05.2010)

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

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

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Food hydrocolloids (01.10.2007)

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

by RAWDKUEN, SAROAT, BENJAKUL, SOOTTAWAT, VISESSANGUAN, WONNOP, LANIER, TYRE C
Published in Journal of food processing and preservation (01.08.2007)

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

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Food hydrocolloids (01.03.2004)

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

by Perez-Mateos, M, Lanier, T.C, Boyd, L.C
Published in Journal of the science of food and agriculture (01.03.2006)

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

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Food chemistry (2007)

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

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Food research international (01.01.2004)

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Partial purification and characterization of cysteine proteinase inhibitor from chicken plasma

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology (01.08.2006)

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

by Liu, Wenjie, Lanier, Tyre C.
Published in Food science & technology (01.07.2015)

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

by Rawdkuen, Saroat, Benjakul, Soottawat, Visessanguan, Wonnop, Lanier, Tyre C.
Published in Food science & technology (01.06.2005)

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Extracellular Production of a Functional Soy Cystatin by Bacillus subtilis

by Kang, Ik Soon, Wang, Jeng-Jie, Shih, Jason C. H, Lanier, Tyre C
Published in Journal of agricultural and food chemistry (11.08.2004)

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