| Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters W Liu, TC Lanier Food Research International 81, 108-113, 2016 | 51 | 2016 |
| Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters W Liu, JO Tyre Lanier Meat Science 111 (111C), 67-77, 2015 | 45 | 2015 |
| Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels W Liu, TC Lanier LWT-Food Science and Technology 62 (2), 1027-1033, 2015 | 34 | 2015 |
| Rapid heating of Alaska pollock and chicken breast myofibrillar protein gels as affecting water-holding properties CD Stevenson, W Liu, TC Lanier Journal of agricultural and food chemistry 60 (40), 10111-10117, 2012 | 34 | 2012 |
| Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties W Liu, CD Stevenson, TC Lanier Journal of food science 78 (7), C971-C977, 2013 | 19 | 2013 |
| 多棘海盘车皂甙抗菌活性研究 刘文杰， 周培根 天然产物研究与开发 17 (3), 283-286, 2005 | 17 | 2005 |
| 膳食纤维对淡水鱼糜凝胶弹性的影响 杨玲芝， 陈舜胜， 赵善贞， 刘文杰 现代食品科技 22 (2), 89-91, 2006 | 13 | 2006 |
| Studies on heat-induced gelation of myofibrillar protein pastes with emphasis on stabilization of added fat W Liu North Carolina State University, 2012 | 5 | 2012 |
| 假单胞菌产壳聚糖酶的纯化和特性 王平平， 周培根， 王艳， 周颖， 刘文杰 上海水产大学学报 13 (2), 184-188, 2004 | 3 | 2004 |
| 海洋中抗氧化活性物质的研究进展 周颖， 周培根， 刘文杰， 王平平 南方水产科学 6 (8), 2-4, 2004 | 3 | 2004 |
| 海水净化研究 王艳， 周培根， 辛羚， 徐文达， 张饮江， 吴建中， 沈和定， 刘文杰 水产科技, 19-21, 2004 | 2 | 2004 |
| 细菌产壳聚糖酶的性质初探 王平平， 周培根， 王艳， 周颖， 刘文杰， 朱畅 上海水产大学学报 12 (4), 380-383, 2003 | 1 | 2003 |
| Understanding the relationship between proteins and water in processed meats T Lanier, W Liu, C Stevenson http://www.meatingplace.com/Industry/TechnicalArticles/Details/37985, 2013 | | 2013 |
| 一种海星皂甙的分离纯化 王艳， 刘文杰， 周培根， 李峰， 张喆迩， 汤文华 食品科技 31 (11), 145-147, 2006 | | 2006 |
Clint Stevensonfood, north carolina state university在 ncsu.edu 的电子邮件经过验证
Clint Stevensonfood, north carolina state university在 ncsu.edu 的电子邮件经过验证
Jason A OsborneNorth Carolina State University, Department of Statistics在 ncsu.edu 的电子邮件经过验证