M. Nickerson

发表

Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties.

Kara Friesen, Chang Chang, M. Nickerson, 2015, Food chemistry.

Microencapsulated Food Ingredients

Chang Chang, M. Nickerson, A. Stone, 2019, Encyclopedia of Food Chemistry.

Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

M. Nickerson, Supratim Ghosh, Maja Primozic, 2017 .

Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

M. Nickerson, Supratim Ghosh, A. Mohanan, 2020, RSC advances.

The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation

M. Nickerson, Supratim Ghosh, A. Mohanan, 2020 .

Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides

M. Nickerson, F. Aryee, 2012 .

Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

M. Nickerson, A. Stone, 2012 .

Recovery of residual nutrients from agri‐food byproducts using a combination of solid‐state fermentation and insect rearing

M. Nickerson, Takuji Tanaka, Jijin R. A. Kuttiyatveetil, 2018, International Journal of Food Science & Technology.

Seed Protein of Lentils: Current Status, Progress, and Food Applications

M. Nickerson, J. Frías, C. Martínez-Villaluenga, 2019, Foods.

Encapsulation of Bifidobacterium adolescentis cells with legume proteins and survival under stimulated gastric conditions and during storage in commercial fruit juices

M. Nickerson, D. Korber, Jiapei Wang, 2015, Food Science and Biotechnology.

Entrapment, survival and release of Bifidobacterium adolescentis within chickpea protein-based microcapsules

M. Nickerson, D. Korber, Jiapei Wang, 2014 .

Development of extrusion-based legume protein isolate-alginate capsules for the protection and delivery of the acid sensitive probiotic, Bifidobacterium adolescentis

M. Nickerson, D. Korber, N. Low, 2013 .

Pea protein‐based capsules for probiotic and prebiotic delivery

M. Nickerson, D. Korber, N. Low, 2011 .

Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil.

M. Nickerson, A. C. Karaca, N. Low, 2013, Food chemistry.

Protein quality and physicochemical properties of commercial cricket and mealworm powders

M. Nickerson, Takuji Tanaka, A. Stone, 2019, Journal of Food Science and Technology.

Microencapsulation of canola oil by lentil protein isolate-based wall materials.

M. Nickerson, N. Varankovich, C. Chang, 2016, Food chemistry.

Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexes.

M. Nickerson, N. Low, Shuanghui Liu, 2009, Journal of agricultural and food chemistry.

Intermolecular interactions during complex coacervation of pea protein isolate and gum arabic.

D. Rousseau, M. Nickerson, Supratim Ghosh, 2010, Journal of agricultural and food chemistry.

Formation and functionality of soluble and insoluble electrostatic complexes within mixtures of canola protein isolate and (κ-, ι- and λ-type) carrageenan

Chang Chang, M. Nickerson, A. Stone, 2013 .

The impact of different adsorbents on flavour characteristics of a lentil protein isolate

M. Nickerson, R. Green, Burcu Guldiken, 2021, European Food Research and Technology.

Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour.

M. Nickerson, M. Tulbek, J. House, 2020, Food research international.

Egg proteins: fractionation, bioactive peptides and allergenicity.

Chang Chang, M. Nickerson, Takuji Tanaka, 2018, Journal of the science of food and agriculture.

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

M. Nickerson, S. Arntfield, Lan Shi, 2018, Food research international.

Release of fluorescent markers from phase‐separated gelatin‐maltodextrin hydrogels

D. Rousseau, M. Nickerson, A. Paulson, 2011 .

Extractability and Molecular Modifications of Gliadin and Glutenin Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock

M. Nickerson, N. Avramenko, A. Stone, 2012 .

Food proteins: a review on their emulsifying properties using a structure-function approach.

M. Nickerson, Ricky S. H. Lam, 2013, Food chemistry.

Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulation.

M. Nickerson, A. Can Karaca, N. Low, 2011, Journal of agricultural and food chemistry.

Microstructure and distribution of oil, protein, and starch in different compartments of canaryseed ( Phalaris canariensis L.)

M. Nickerson, L. L’Hocine, P. Hucl, 2020, Cereal Chemistry.

Chapter 37 – Protection and Masking of Omega-3 and -6 Oils via Microencapsulation

M. Nickerson, Wei Zhang, S. Cloutier, 2014 .

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

M. Nickerson, R. Tyler, A. Stone, 2015 .

Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides.

M. Nickerson, A. Stone, Prasanth K. S. Pillai, 2018, Food chemistry.

Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flour.

M. Nickerson, Takuji Tanaka, D. Korber, 2020, Journal of biotechnology.

Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.

M. Nickerson, A. Stone, Ning Wang, 2021, Food research international.

Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules

M. Nickerson, N. Low, Shuanghui Liu, 2010 .

Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules

Chang Chang, M. Nickerson, N. Avramenko, 2016 .

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

M. Nickerson, Takuji Tanaka, A. Stone, 2020 .

Plant protein ingredients

M. Nickerson, A. Stone, M. Tulbek, 2020, Food Science and Technology.

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

M. Nickerson, A. Can Karaca, 2022, ACS omega.

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.

M. Nickerson, Y. Ai, L. Malcolmson, 2019, Food research international.

Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

M. Nickerson, S. Arntfield, Kaiwen Mu, 2017, Journal of Food Science and Technology.

Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars

M. Scanlon, M. Nickerson, A. Stone, 2018 .

Processing and quality aspects of bulgur from Triticum durum

M. Nickerson, A. Stone, M. Tulbek, 2020 .

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes.

M. Nickerson, Sumudu N. Warnakulasuriya, 2018, Journal of the science of food and agriculture.

Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

M. Scanlon, M. Nickerson, A. Stone, 2017 .

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

M. Nickerson, Supratim Ghosh, Yingxin Wang, 2022, Molecules.

Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.

M. Nickerson, J. House, Matthew G. Nosworthy, 2018, Food research international.

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

M. Nickerson, Takuji Tanaka, A. Stone, 2020 .

Evaluation of X-Ray Fluorescence Spectroscopy as a Tool for Nutrient Analysis of Pea Seeds

M. Nickerson, T. Warkentin, C. Karunakaran, 2019, Crop Science.

Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions.

M. Nickerson, Prasanth K. S. Pillai, L. Wicker, 2020, Food chemistry.

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

M. Scanlon, M. Nickerson, Xinyang Sun, 2020 .

Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environment

M. Nickerson, D. Korber, N. Varankovich, 2017, Food Science and Biotechnology.

Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes

M. Nickerson, Federica A. Higa, 2021, Food Reviews International.

Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates

J. Takahashi, M. Nickerson, Y. Ai, 2020 .

Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

M. Nickerson, Takuji Tanaka, A. Stone, 2019, Cereal Chemistry.

Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry.

M. Nickerson, Prasanth K. S. Pillai, Burcu Guldiken, 2020, Journal of the science of food and agriculture.

The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality.

M. Nickerson, A. Stone, Y. Ai, 2020, Food research international.

Innovations in functional foods development

E. Çapanoğlu, G. Catalkaya, M. Nickerson, 2021 .

Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases

M. Nickerson, D. Korber, N. Varankovich, 2015, Front. Microbiol..

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

Chang Chang, M. Nickerson, Supratim Ghosh, 2015 .

Encapsulation of flaxseed oil using a benchtop spray dryer for legume protein-maltodextrin microcapsule preparation.

Nicholas Low, Michael Nickerson, M. Nickerson, 2013, Journal of agricultural and food chemistry.

Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH.

M. Nickerson, Supratim Ghosh, Athira Mohanan, 2020, Food chemistry.

Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

Chang Chang, M. Nickerson, 2013, European Food Research and Technology.

Physicochemical and Functional Properties of Protein Isolates Obtained from Several Pea Cultivars

M. Nickerson, R. Tyler, T. Warkentin, 2017 .

Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours

M. Nickerson, Ning Wang, J. House, 2021, European Food Research and Technology.

Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

M. Nickerson, A. Paulson, R. Speers, 2003 .

Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying

M. Nickerson, C. Chang, 2018, Journal of Food Science and Technology.

Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules

M. Nickerson, C. Chang, 2018, International journal of food sciences and nutrition.

Nutritional and Functional Properties of Novel Protein Sources

J. Sharifi‐Rad, E. Çapanoğlu, Senem Kamiloglu, 2022, Food Reviews International.

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

M. Nickerson, N. Low, A. C. Karaça, 2011 .

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

M. Nickerson, N. Low, Shuanghui Liu, 2010 .

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

M. Nickerson, A. Stone, J. House, 2019, Cereal Chemistry.

Pulse Proteins: From Processing to Structure-Function Relationships

M. Nickerson, R. Tyler, A. Singhal, 2016 .

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

M. Nickerson, N. Avramenko, N. Low, 2013 .

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

M. Nickerson, Y. Ai, L. Malcolmson, 2020 .

Pea protein isolates: Structure, extraction, and functionality

M. Nickerson, R. Tyler, A. Can Karaca, 2018 .

Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates

M. Nickerson, R. Tyler, A. Stone, 2016, Food Science and Biotechnology.

Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates

M. Nickerson, A. Stone, A. Vandenberg, 2016, European Food Research and Technology.

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

M. Nickerson, N. Low, S. P. Johnston, 2015, Journal of Food Science and Technology.

Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates

M. Nickerson, A. Stone, A. Yovchev, 2017, Food Science and Biotechnology.

Evaluation and optimization of functional and antinutritional properties of aquafaba

H. Ramaswamy, M. Nickerson, M. Tulbek, 2020 .

The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate

M. Nickerson, Takuji Tanaka, J. House, 2020 .

Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate.

M. Nickerson, Prasanth K. S. Pillai, Yingxin Wang, 2019, Food research international.

Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates

M. Nickerson, L. L’Hocine, P. Hucl, 2022, Cereal Chemistry.

Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

M. Nickerson, N. Low, A. C. Karaça, 2015 .

Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins

M. Nickerson, A. Stone, Burcu Guldiken, 2021, Food Reviews International.

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions.

M. Nickerson, Supratim Ghosh, Maja Primozic, 2017, Food chemistry.

Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction

M. Nickerson, N. Low, A. C. Karaça, 2011 .

Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.

M. Scanlon, M. Nickerson, N. Avramenko, 2020, Food chemistry.

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.

M. Scanlon, M. Nickerson, Erin J. Hopkins, 2019, Journal of texture studies.

The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents

M. Scanlon, M. Nickerson, N. Avramenko, 2018 .

Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1

M. Nickerson, Y. Ai, Shuyang Wang, 2019, Cereal Chemistry.

Rheological properties of gellan, κ-carrageenan and alginate polysaccharides: effect of potassium and calcium ions on macrostructure assemblages

M. Nickerson, A. Paulson, 2004 .

Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments.

M. Nickerson, R. Green, A. Stone, 2019, Food chemistry.

Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels.

D. Rousseau, M. Nickerson, A. Paulson, 2006, International journal of biological macromolecules.

Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties.

M. Nickerson, Supratim Ghosh, Yingxin Wang, 2019, Food chemistry.

Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides

M. Nickerson, D. R. Klassen, 2012 .

Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application

M. Nickerson, Supratim Ghosh, K. Harrison, 2022, Foods.

Complex coacervation in pea protein isolate–chitosan mixtures

M. Nickerson, N. Low, C. Elmer, 2011 .

Dilute solution properties of κ-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation

M. Nickerson, F. Hallett, A. Paulson, 2004 .

Chitosan-tripolyphosphate submicron particles as the carrier of entrapped rutin.

M. Nickerson, N. Low, K. Konecsni, 2012, Food chemistry.

Formation and functional attributes of electrostatic complexes involving napin protein isolate and anionic polysaccharides

M. Nickerson, A. Stone, Qian Dang, 2014, European Food Research and Technology.

Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

Chang Chang, M. Nickerson, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbumin.

M. Nickerson, Ricky S. H. Lam, 2015, Food chemistry.

The Effect of pH and NaCl Levels on the Physicochemical and Emulsifying Properties of a Cruciferin Protein Isolate

M. Nickerson, J. Wanasundara, Lamlam Cheung, 2014, Food Biophysics.

Functional properties of protein isolates from different pea cultivars

M. Nickerson, A. Stone, T. Warkentin, 2015, Food Science and Biotechnology.

The Effect of pH and Heat Pre-Treatments on the Physicochemical and Emulsifying Properties of β-lactoglobulin

M. Nickerson, Ricky S. H. Lam, 2014, Food Biophysics.

The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate.

M. Nickerson, Ricky S. H. Lam, 2015 .

Complex coacervation of pea protein isolate and alginate polysaccharides

M. Nickerson, A. Stone, L. Waldner, 2012 .

The properties of whey protein –carrageenan mixtures during the formation of electrostatic coupled biopolymer and emulsion gels

M. Nickerson, Ricky S. H. Lam, 2014 .

Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions.

M. Nickerson, A. Stone, Qi Wang, 2019, Food chemistry.

Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides

M. Nickerson, C. Elmer, D. R. Klassen, 2011 .

Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II

M. Nickerson, Y. Ai, J. House, 2019, Cereal Chemistry.

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

M. Nickerson, Erin J. Hopkins, P. Hucl, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants.

M. Nickerson, Supratim Ghosh, Athira Mohanan, 2018, Food chemistry.

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

M. Nickerson, A. Stone, Tian Bai, 2018 .

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

M. Nickerson, Y. Ai, L. Malcolmson, 2019, Cereal Chemistry.

Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis

M. Nickerson, Takuji Tanaka, A. Stone, 2019, Cereal Chemistry.

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour

M. Nickerson, Takuji Tanaka, A. Stone, 2018, Food technology and biotechnology.

Evaluation of pea protein–polysaccharide matrices for encapsulation of acid-sensitive bacteria

M. Nickerson, D. Korber, N. Varankovich, 2015 .

Development of a method for determining oil absorption capacity in pulse flours and protein materials

M. Nickerson, Ning Wang, A. Hou, 2020 .

Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills

J. Paliwal, M. Nickerson, A. Franczyk, 2022, European Food Research and Technology.

Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat

M. Scanlon, M. Nickerson, A. Stone, 2017 .

Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions

Chang Chang, M. Nickerson, A. Stone, 2015, Food Science and Biotechnology.

The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

M. Nickerson, R. Chibbar, P. Hucl, 2020 .

Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours

M. Nickerson, A. Franczyk, Ning Wang, 2022, European Food Research and Technology.

Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours

M. Nickerson, J. House, Shuyang Wang, 2019, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Evaluation of factors affecting aquafaba rheological and thermal properties

H. Ramaswamy, M. Nickerson, M. Tulbek, 2020 .

Pre-gel solution properties of gellan polysaccharides: Effect of potassium and calcium ions on chain associations

M. Nickerson, F. Hallett, A. Paulson, 2008 .

Kinetic and mechanistic considerations in the gelation of genipin-crosslinked gelatin.

D. Rousseau, M. Nickerson, D Rousseau, 2006, International journal of biological macromolecules.

The effect of pH on the gelling behaviour of canola and soy protein isolates

M. Nickerson, N. Varankovich, J. H. Kim, 2016 .

Pea-protein alginate encapsulation adversely affects development of clinical signs of Citrobacter rodentium-induced colitis in mice treated with probiotics.

M. Nickerson, K. Brown, D. Korber, 2018, Canadian journal of microbiology.

Some physical properties of crosslinked gelatin–maltodextrin hydrogels

D. Rousseau, M. Nickerson, A. Paulson, 2006 .

Time-temperature studies of gellan polysaccharide-high sugar mixtures: effect of sodium ions on structure formation.

M. Nickerson, A. Paulson, R. Speers, 2007, Journal of food science.

Time–temperature studies of κ-carrageenan gelation in the presence of high levels of co-solutes

M. Nickerson, A. Paulson, 2005 .

A time¿temperature rheological approach for examining food polymer gelation

M. Nickerson, A. Paulson, R. Speers, 2004 .

Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes

M. Nickerson, A. Paulson, R. Speers, 2004 .

Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.

M. Nickerson, A. Stone, P. Hucl, 2020, Journal of texture studies.

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

M. Scanlon, M. Nickerson, Xinyang Sun, 2020 .

Bubbles in noodle dough: Characterization by X-ray microtomography.

M. A. Webb, M. Scanlon, M. Nickerson, 2018, Food research international.

Effects of flaxseed oil concentration on the performance of a soy protein isolate-based emulsion-type film

Chang Chang, M. Nickerson, Erin J. Hopkins, 2015 .

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

M. A. Webb, M. Scanlon, M. Nickerson, 2020, Food research international.

Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.

M. Nickerson, Y. Ai, M. Pickard, 2022, Food chemistry.

Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging

M. Nickerson, B. Acharya, Amin Babaei-Ghazvini, 2022, Polymers.

Heat induced gelation of pulse protein networks.

M. Nickerson, Burcu Guldiken, Jarvis A Stobbs, 2021, Food chemistry.

Regulating the β′→β polymorphic transition in food fats

D. Rousseau, M. Nickerson, A. Paulson, 2005 .

Effect of chemical oxidizers and enzymatic treatments on the rheology of dough prepared from five different wheat cultivars

M. Nickerson, Erin J. Hopkins, P. Hucl, 2019, Journal of Cereal Science.

Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions

M. Scanlon, M. Nickerson, R. Tyler, 2017 .

Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars

M. Nickerson, R. Chibbar, P. Hucl, 2020 .

Efficacy of pea protein isolate–alginate encapsulation on viability of a probiotic bacterium in the porcine digestive tract

M. Nickerson, N. Low, A. V. Kessel, 2016, Canadian Journal of Animal Science.

Nature of protein-protein interactions during the gelation of canola protein isolate networks.

M. Nickerson, A. Stone, N. Varankovich, 2016, Food research international.

Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.

M. Nickerson, Takuji Tanaka, A. Stone, 2018, Food technology and biotechnology.

Effect of pH and NaCl on the Emulsifying Properties of a Napin Protein Isolate

M. Nickerson, J. Wanasundara, Lamlam Cheung, 2015, Food Biophysics.

Quantitative trait loci associated with amino acid concentration and in vitro protein digestibility in pea (Pisum sativum L.)

M. Nickerson, T. Warkentin, B. Tar’an, 2023, Frontiers in Plant Science.

Structure - Functionality of lentil protein-polyphenol conjugates.

M. Nickerson, Supratim Ghosh, R. Sammynaiken, 2021, Food chemistry.

Mechanical and physical properties of calcium-treated gellan films

M. Nickerson, L. Yang, A. Paulson, 2010 .

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates - a comparative study.

M. Nickerson, A. Stone, D. Korber, 2019, Journal of texture studies.

Bioengineered Enzymes and Precision Fermentation in the Food Industry

M. Nickerson, F. Boukid, S. Ganeshan, 2023, International journal of molecular sciences.

Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids

M. Scanlon, M. Nickerson, Erin J. Hopkins, 2019, Food Hydrocolloids.

Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates, and quality attributes of their resulting flours.

M. Nickerson, A. Stone, J. House, 2020, Journal of texture studies.

In vitro characterization of probiotic survival, adherence and antimicrobial resistance: candidate selection for encapsulation in a pea protein isolatealginate delivery system.

M. Nickerson, D. Korber, N. Low, 2010 .

Effect of a pH shift treatment on the functional properties of individual and blended commercial plant protein ingredients

M. Nickerson, A. Stone, Y. Wang, 2023, European Food Research and Technology.

Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial kappa-carrageenan solutions.

M. Nickerson, A. Paulson, Rozina Darvesh, 2010, Journal of food science.

Examination of the functional properties, protein quality, and iron bioavailability of low-phytate pea protein ingredients

M. Nickerson, A. Stone, T. Warkentin, 2023, European Food Research and Technology.

Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes

M. Nickerson, Supratim Ghosh, Yingxin Wang, 2021, Cereal Chemistry.

Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat

M. Scanlon, M. Nickerson, Erin J. Hopkins, 2019, Journal of Cereal Science.

Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.

M. Scanlon, M. Nickerson, N. Avramenko, 2020, Journal of texture studies.

Contribution of home garden vegetables on reducing stunting among 6‐ to 23‐month‐old children in South Tigray, northern Ethiopia

M. Nickerson, C. Henry, A. Abraha, 2023, Food science & nutrition.

Functional Attributes of Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock

M. Nickerson, N. Avramenko, A. Stone, 2012 .

Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals

M. Nickerson, J. Wanasundara, Takuji Tanaka, 2023, Journal of the American Oil Chemists' Society.

Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation

M. Nickerson, Supratim Ghosh, Burcu Guldiken, 2023, Food Hydrocolloids.

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

M. Nickerson, Takuji Tanaka, D. Korber, 2023, Food chemistry. Molecular sciences.

Effect of the biopolymer mixing ratio on the formation of electrostatically coupled whey protein-κ- and ι-carrageenan networks in the presence and absence of oil droplets.

M. Nickerson, Ricky S. H. Lam, 2014, Journal of agricultural and food chemistry.

Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes

M. Nickerson, A. Stone, Prasanth K. S. Pillai, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ‐carrageenan and gellan gum)

M. Nickerson, F. Aryee, 2014 .