Area(s) of Expertise

Muscle protein gelation and quality improvement of muscle products, particularly marine in origin.

Publications

• Rapid (microwave) heating rate effects on texture, fat/water holding, and microstructure of cooked comminuted meat batters , Food Research International (2016)
• Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters , Meat Science (2015)
• Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels , LWT (2015)
• High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi , Journal of Food Engineering (2014)
• Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi , Journal of Food Engineering (2014)
• Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels , Journal of Food Science (2013)
• Mechanism of meat tenderization by sous vide cooking , Meat Science (2013)
• Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties , Journal of Food Science (2013)
• Autolytic Degradation of Skipjack Tuna during Heating As Affected by Initial Quality and Processing Conditions , Journal of Food Science (2012)
• Effects of Heating Rate and pH on Fracture and Water‐Holding Properties of Globular Protein Gels as Explained by Micro‐Phase Separation , Journal of Food Science (2012)