T
Tyre C. Lanier
Researcher at North Carolina State University
Publications - 97
Citations - 3825
Tyre C. Lanier is an academic researcher from North Carolina State University. The author has contributed to research in topics: Protease & Denaturation (biochemistry). The author has an hindex of 37, co-authored 97 publications receiving 3683 citations. Previous affiliations of Tyre C. Lanier include Dow AgroSciences & University of North Carolina at Chapel Hill.
Papers
More filters
Journal ArticleDOI
Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure
TL;DR: In this article, a continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature-controlled Thermal Scanning Rigidity Monitor.
Journal ArticleDOI
Comparison of two instrumental methods with sensory texture of protein gels
TL;DR: In this article, the textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by a trained texture profile panel.
Journal ArticleDOI
Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi
TL;DR: In this article, myosin heavy chain (MHC) content of cooked gels of pollock and croaker surimi decreased during preincubation (setting) at temperatures ranging from 4-50C.
Journal ArticleDOI
Effects of Freeze‐Thaw Abuse on the Viscosity and Gel‐Forming Properties of Surimi from Two Species
TL;DR: In this paper, the effects of cyclic freezing and thawing upon the quality of frozen surimi of two species were studied with respect to sol viscosity, sol rigidity changes during thermal processing and structural failure properties of the cooked gel.
Journal ArticleDOI
Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels
TL;DR: In this article, fish pastes were made with 2% salt and adjusted to a 78% moisture content using a temperature-controlled shear fixture (TSRM) in a universal testing machine and the shear modulus temperature relationship had peaks at approximately 13 and 37°C and began a permanent increase at about 47°C.