Intellex Acquires Expert by Big Village

We're thrilled to announce that Intellex has acquired Expert by Big Village, effective March 22, 2024. This strategic move enhances our capabilities and strengthens our commitment to delivering exceptional solutions to our customers.

Stay tuned for more updates on how this acquisition will benefit our clients and experts.

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Expert Details

Protein Gelation and Texture; Muscle Foods and Ingredients

ID: 716301 North Carolina, USA

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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.


Year Degree Subject Institution
Year: 1977 Degree: Ph.D. Subject: Food Science Institution: University of Georgia
Year: 1973 Degree: B.S. Subject: Food Science Institution: University of Georgia

Work History

Years Employer Title Department
Years: 1977 to Present Employer: Undisclosed Title: Professor Department: Food Science Dept.
Available upon request.

International Experience

Years Country / Region Summary
Years: 1988 to 1988 Country / Region: New Zealand Summary: Expert coordinated the national development of the surimi industry and applications within the meats and dairy industries in New Zealand.
Years: 1995 to Present Country / Region: Thailand Summary: He presents technical seminars in the region, consults with the surimi industry regarding processing and ingredients, and serves on graduate committees of universities.
Years: 1982 to Present Country / Region: Japan Summary: Expert presents technical seminars for universities and industries, and interacts with various universities and companies on technical issues related to the surimi industry.
Years: 1999 to Present Country / Region: France Summary: He presents technical seminars and works with industrial applications of ingredients and processing technology related to surimi.

Career Accomplishments

Associations / Societies
Expert is a member of the Japanese Society of Scientific Fisheries, and the Institute of Food Technologists.
Awards / Recognition
He is the youngest recipient of the Earl P. McKee Award for "Excellence in Fishery Technology" made by the Atlantic Fisheries Technological Conference in recognition of his initiation of the first U.S. academic research program into the processing of surimi from domestic species.

Additional Experience

Expert Witness Experience
Expert has served on cases related to patent infringement, governmental regulation violations, and breach of contract.
Training / Seminars
He has presented technical training seminars on surimi processing and technology in the U.S., France, Thailand, Singapore,
Canada, Australia, and Japan. He has also been a presenter at the Rheology Shortcourse sponsored by NCSU.
Vendor Selection
Expert has vendor knowledge of surimi and processed meat, and seafood manufacturing equipment and ingredients.
Other Relevant Experience
He assisted in the commercial development of lowfat frankfurters, structured scallops, new techniques for surimi processing, and heat processing of hamburgers and other products.

Fields of Expertise

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