Wenjie Liu, Ph.D. - Publications
Affiliations: | 2012 | North Carolina State University, Raleigh, NC |
Area:
Animal Culture and Nutrition Agriculture, Fisheries and Aquaculture AgricultureYear | Citation | Score | |||
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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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