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Expert's (pronounced La-neer, or "Tie'-ree") is an expert in surimi manufacturing and surimi products, including species, process/handling effects, and additive ingredient effects on gelling properties of surimi. Cryoprotection of muscle proteins and protein recovery during manufacturing are two recent emphases.



Expert has applied many of his findings on surimi to processed meat and poultry products as well as to intact meats of fish, meat, and poultry. His research on functionality of muscle and non-muscle proteins and gel rheology apply also to any protein gel or composite gel food, even to many carbohydrate hydrocolloid gels. He is President of Gel Consultants, Inc., a firm which sells fundamental testing equipment for gel rheology. He teaches a graduate food product development/ingredient technology course with emphasis on gelling ingredients for texture development in foods. He has recently investigated gels as fat replacers in muscle foods.

Expert has studied the relationship between chemical bonding mechanisms and texture formation in food gels (most experience with proteins). His studies are most recently emphasizing transglutaminase and its use in gelling, binding of muscle, and other food proteins. He has identified alpha-2-macroglobulin, an important component of beef plasma and egg white, as an inhibitor of heat stable proteases in fish, which causes textural softening. Currently he is investigating cloned protease inhibitors for food use.



Expert has patented two new materials for cryoprotection of food proteins, now being applied to intact muscle. He has also published technical articles and reviews on food protein (mainly muscle) cryoprotection.


Expert has given technical seminars for corporations and trade organizations on topics ranging from ingredient technology and process methods to new product innovation, product stability and chemistry, and gel rheology.He has performed instrumental measurement of gel forming ability and gelling characteristics for a wide variety of meat products and meat product ingredients. Expert worked on the development of new processing methods for fish, turkey, and chicken, including microwave, protein purification/fractionation, high pressure processing, ingredient applications, and restructuring techniques.