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Tyre Calvin Lanier

Affiliations: 
North Carolina State University, Raleigh, NC 
Area:
Food Science and Technology Agriculture, Biochemistry
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"Tyre Calvin Lanier"
Bio:

https://books.google.com/books?id=HUgoAQAAIAAJ

Mean distance: (not calculated yet)
 
Cross-listing: Animal Science Tree

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Parents

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John Allen Carpenter grad student 1977 University of Georgia
 (A study of factors affecting color of unwrapped fresh beef during transport and holding.)

Children

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Patricio A. Carvajal-Rondanelli grad student 2003 NCSU
Bradley J. Wright grad student 2007 NCSU
Maria E. Ruilova-Duval grad student 2009 NCSU
Wenjie Liu grad student 2012 NCSU
Clinton D. Stevenson grad student 2012 NCSU

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Publications

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Liu W, Lanier TC, Osborne JA. (2016) Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. Meat Science. 111: 67-77
Liu W, Lanier TC, Osborne JA. (2016) Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters Meat Science. 111: 67-77
Liu W, Lanier TC. (2016) Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters Food Research International. 81: 108-113
Liu W, Lanier TC. (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: 1027-1033
Zhu Z, Lanier TC, Farkas BE. (2015) High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi Journal of Food Engineering. 146: 23-27
Zhu Z, Lanier TC, Farkas BE, et al. (2014) Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi Journal of Food Engineering. 131: 154-160
Liu W, Stevenson CD, Lanier TC. (2013) Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties. Journal of Food Science. 78: C971-7
Stevenson CD, Dykstra MJ, Lanier TC. (2013) Capillary pressure as related to water holding in polyacrylamide and chicken protein gels. Journal of Food Science. 78: C145-51
Stevenson CD, Liu W, Lanier TC. (2012) Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties. Journal of Agricultural and Food Chemistry. 60: 10111-7
Leksrisompong PN, Lanier TC, Foegeding EA. (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: E60-7
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