Michael T. Nickerson

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 807 citations

Food Colloid, Biomanufacturing, Engineering +11

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Andrea K. Stone, Anna Karalash, Robert T. Tyler et al. · Food Research International · 2014 · 572 citations

Pea Protein, Functional Attributes, Engineering +10

Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

Cuihua Chang, Sylvana Tu, Sunita Ghosh et al. · Food Research International · 2015 · 244 citations

Canola Protein Isolates, Biochemistry, Food Analysis +7

The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

Nicole A. Avramenko, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2012 · 232 citations

Engineering, Biochemistry, Natural Sciences +10

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses

Lan Shi, Susan D. Arntfield, Michael T. Nickerson · Food Research International · 2018 · 229 citations

Food Chemistry, Food Analysis, Pulsed Electric Field +4