Michael T. Nickerson
University of Saskatchewan(CA)
Publications by Year
Research Areas
Proteins in Food Systems, Food composition and properties, Phytase and its Applications, Polysaccharides Composition and Applications, Microencapsulation and Drying Processes
Most-Cited Works
- → Food proteins: A review on their emulsifying properties using a structure–function approach(2013)853 cited
- → Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction(2011)817 cited
- → Functional attributes of pea protein isolates prepared using different extraction methods and cultivars(2014)584 cited
- → Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates(2015)247 cited
- → The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate(2012)237 cited
- → Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses(2018)232 cited
- → Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes(2009)230 cited
- → Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes(2009)217 cited
- → Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes(2018)201 cited
- → Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes(2011)198 cited