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Wenjie Liu, Ph.D. - Publications

Affiliations: 
2012 North Carolina State University, Raleigh, NC 
Area:
Animal Culture and Nutrition Agriculture, Fisheries and Aquaculture Agriculture
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6 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2016 Liu W, Lanier TC, Osborne JA. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters. Meat Science. 111: 67-77. PMID 26340743 DOI: 10.1016/J.Meatsci.2015.08.018  0.599
2016 Liu W, Lanier TC, Osborne JA. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters Meat Science. 111: 67-77. DOI: 10.1016/j.meatsci.2015.08.018  0.549
2016 Liu W, Lanier TC. Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters Food Research International. 81: 108-113. DOI: 10.1016/J.Foodres.2016.01.005  0.614
2015 Liu W, Lanier TC. 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. DOI: 10.1016/J.Lwt.2015.02.001  0.575
2013 Liu W, Stevenson CD, Lanier TC. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties. Journal of Food Science. 78: C971-7. PMID 23646872 DOI: 10.1111/1750-3841.12147  0.647
2012 Stevenson CD, Liu W, Lanier TC. 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. PMID 22973804 DOI: 10.1021/Jf3032292  0.663
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