Michael T Nickerson (M T Nickerson)

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 19

Top Topics

High Resolution Mass Spectrometry

Saccharomyces Cerevisiae

Gas Chromatography

Top Venues

Journal of food science

Journal of texture studies

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science 89 (4) (2024)
Dai Shi, Andrea K Stone, Zahra Jafarian, Enyu Liu, Caishuang Xu, Aarti Bhagwat, Yuping Lu, Peng Gao, Brittany Polley, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R Korber, Michael T Nickerson
Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. Journal of food science (2024)
Dai Shi, Andrea K Stone, Zahra Jafarian, Enyu Liu, Caishuang Xu, Aarti Bhagwat, Yuping Lu, Peng Gao, Brittany Polley, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R Korber, Michael T Nickerson
Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. Journal of food science 89 (6) (2024)
Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science 89 (4) (2024)
Ravinder Singh, Maria Guerrero, Michael T Nickerson, Filiz Koksel
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein. Journal of food science (2024)
Dai Shi, Andrea K Stone, Zahra Jafarian, Enyu Liu, Caishuang Xu, Aarti Bhagwat, Yuping Lu, Peng Gao, Brittany Polley, Pankaj Bhowmik, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R Korber, Michael T Nickerson
Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. Journal of food science 89 (6) (2024)
Patricia Tozatti, Erin J Hopkins, Connie Briggs, Pierre Hucl, Michael T Nickerson
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (7) (2020)
Dellaney Konieczny, Andrea K Stone, Pierre Hucl, Michael T Nickerson
Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment. Journal of texture studies 51 (4) (2020)
Nicole A Avramenko, Erin J Hopkins, Pierre Hucl, Martin G Scanlon, Michael T Nickerson
Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars. Journal of texture studies 51 (5) (2020)
Prasanth Ks Pillai, Yulinglong Ouyang, Andrea K Stone, Michael T Nickerson
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexes. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 27 (1) (2020)
A K Stone, K N Waelchli, B Çabuk, T C McIntosh, J Wanasundara, S D Arntfield, Michael T Nickerson
The levels of bioactive compounds found in raw and cooked Canadian pulses. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 27 (6) (2020)
Prasanth Ks Pillai, Burcu Guldiken, Michael T Nickerson
Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry. Journal of the science of food and agriculture 101 (3) (2020)
Erin J Hopkins, Andrea K Stone, Jiapei Wang, Darren R Korber, Michael T Nickerson
Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study. Journal of texture studies 50 (6) (2019)
Burcu Guldiken, Aleksandar Yovchev, Matthew G Nosworthy, Andrea K Stone, James D House, Shannon Hood-Niefer, Michael T Nickerson
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours. Journal of texture studies 51 (2) (2019)
Shuyang Wang, Matthew G Nosworthy, James D House, Shannon-Hood Niefer, Michael T Nickerson
Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (3) (2019)
Erin J Hopkins, Pierre Hucl, Martin G Scanlon, Michael T Nickerson
Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest. Journal of texture studies 50 (4) (2019)
Chang Chang, Todd Lahti, Takuji Tanaka, Michael T Nickerson
Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the science of food and agriculture 98 (15) (2018)
C Chang, Michael T Nickerson
Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying. Journal of food science and technology 55 (8) (2018)
Sumudu N Warnakulasuriya, Michael T Nickerson
Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes. Journal of the science of food and agriculture 98 (15) (2018)