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Wenjie Liu, Ph.D.

Affiliations: 
2012 North Carolina State University, Raleigh, NC 
Area:
Animal Culture and Nutrition Agriculture, Fisheries and Aquaculture Agriculture
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Tyre Calvin Lanier grad student 2012 NCSU
 (Studies on Heat-induced Gelation of Myofibrillar Protein Pastes with Emphasis on Stabilization of Added Fat.)

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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
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, 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
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