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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 28, 2013
Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible filmsChang Chang, Michael T NickersonJournal of Food Science and Technology|August 2, 2018
Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray dryingC Chang, Michael T NickersonACS Omega|June 13, 2022
Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and OpportunitiesAsli Can Karaca, Michael T NickersonJournal of the Science of Food and Agriculture|June 29, 2018
Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexesSumudu N Warnakulasuriya, Michael T NickersonMolecules (Basel, Switzerland)|May 28, 2022
Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze DryingYingxin Wang, Supratim Ghosh, Michael T NickersonJournal of Agricultural and Food Chemistry|August 8, 2014
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 dropletsRicky S H Lam, Michael T NickersonFood Chemistry|December 4, 2014
The effect of pH and temperature pre-treatments on the structure, surface characteristics and emulsifying properties of alpha-lactalbuminRicky S H Lam, Michael T NickersonFood Chemistry|July 2, 2019
Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying propertiesYingxin Wang, Supratim Ghosh, Michael T NickersonFood Chemistry|February 17, 2020
Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pHAthira Mohanan, Michael T Nickerson, Supratim GhoshFood Chemistry|June 25, 2013
Food proteins: a review on their emulsifying properties using a structure-function approachRicky S H Lam, Michael T NickersonPageof 7