| Surimi gelation chemistry TC Lanier, P Carvajal, J Yongsawatdigul Surimi and surimi seafood 2, 436-489, 2005 | 417 | 2005 |
| Functional properties of surimi TC Lanier Food technology (Chicago) 40 (3), 107-124, 1986 | 398 | 1986 |
| Surimi Technology” TC Lanier Marcel Dekker, Inc., New York, USA, 1992 | 220 | 1992 |
| Measurement of surimi composition and functional properties TC Lanier Surimi technology, 123-163, 1992 | 215 | 1992 |
| Thermally induced gelation of selected comminuted muscle systems–rheological changes during processing, final strengths and microstructure JG Montejano, DD Hamann, TC Lanier Journal of Food Science 49 (6), 1496-1505, 1984 | 202 | 1984 |
| Comparison of two instrumental methods with sensory texture of protein gels 2 JG Montejano, DD Hamann, TC Lanier Journal of texture studies 16 (4), 403-424, 1985 | 192 | 1985 |
| NONDISULFIDE COVALENT CROSS‐LINKING OF MYOSIN HEAVY CHAIN IN “SETTING” OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI1 GG Kamath, TC Lanier, EA Foegeding, DD Hamann Journal of Food Biochemistry 16 (3), 151-172, 1992 | 180 | 1992 |
| Carrageenans and their use in meat products A Trius, JG Sebranek, T Lanier Critical Reviews in Food Science & Nutrition 36 (1-2), 69-85, 1996 | 175 | 1996 |
| Carbohydrates as cryoprotectants for meats and surimi. GA MacDonald, T Lanier | 150 | 1991 |
| Effects of freeze‐thaw abuse on the viscosity and gel‐forming properties of surimi from two species BY Kim, DD Hamann, TC Lanier, MC Wu Journal of Food Science 51 (4), 951-956, 1986 | 144 | 1986 |
| Cryoprotective effects of sugar, polyols, and/or phosphates on Alaska pollack surimi JAEW PARK, TC LANIER, DP GREEN Journal of Food Science 53 (1), 1-3, 1988 | 142 | 1988 |
| Thermal transitions of admixed starch/fish protein systems during heating MC Wu, TC Lanier, DD Hamann Journal of Food Science 50 (1), 20-25, 1985 | 141 | 1985 |
| Final strengths and rheological changes during processing of thermally induced fish muscle gels JG Montejano, DD Hamann, TC Lanier Journal of Rheology 27 (6), 557-579, 1983 | 137 | 1983 |
| Scanning calorimetric behavior of tilapia myosin and actin due to processing of muscle and protein purification JW Park, TC LANIER Journal of Food Science 54 (1), 49-51, 1989 | 135 | 1989 |
| Actomyosin stabilization to freeze‐thaw and heat denaturation by lactate salts GAMAC DONALD, TC Lanier Journal of Food Science 59 (1), 101-105, 1994 | 133 | 1994 |
| Manual of standard methods for measuring and specifying the properties of Surimi TC Lanier, K Hart, RE Martin | 132 | 1991 |
| RHEOLOGICAL AND CALORIMETRIC INVESTIGATIONS OF STARCH‐FISH PROTEIN SYSTEMS DURING THERMAL PROCESSING2,,3 MC Wu, DD Hamann, TC Lanier Journal of Texture Studies 16 (1), 53-74, 1985 | 130 | 1985 |
| Heat gelation properties of actomyosin and surimi prepared from Atlantic croaker TC Lanier, TS Lin, YM Liu, DD Hamann Journal of Food Science 47 (6), 1921-1925, 1982 | 129 | 1982 |
| Transglutaminase effects on low temperature gelation of fish protein sols HG Lee, TC Lanier, DD Hamann, JA Knopp Journal of Food Science 62 (1), 20-24, 1997 | 125 | 1997 |
| High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase INA Ashie, TC Lanier Journal of Food Science 64 (4), 704-708, 1999 | 119 | 1999 |
