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Michael T Nickerson

Showing results (11-20 of 62) with videos related to

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Food Chemistry|November 2, 2018
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidantsAthira Mohanan, Michael T Nickerson, Supratim Ghosh
Journal of Food Science and Technology|July 6, 2019
Protein quality and physicochemical properties of commercial cricket and mealworm powdersAndrea K Stone, Takuji Tanaka, Michael T Nickerson
Journal of the Science of Food and Agriculture|August 14, 2020
Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetryPrasanth Ks Pillai, Burcu Guldiken, Michael T Nickerson
Journal of Food Science|May 25, 2010
Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial kappa-carrageenan solutionsMichael T Nickerson, Rozina Darvesh, Allan T Paulson
Journal of Agricultural and Food Chemistry|January 28, 2009
Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexesShuanghui Liu, Nicholas H Low, Michael T Nickerson
Food Research International (Ottawa, Ont.)|November 17, 2019
Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolateYingxin Wang, Prasanth K S Pillai, Michael T Nickerson
Journal of the Science of Food and Agriculture|May 26, 2018
Egg proteins: fractionation, bioactive peptides and allergenicityChang Chang, Todd Lahti, Takuji Tanaka, et al.
Frontiers in Microbiology|August 4, 2015
Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseasesNatallia V Varankovich, Michael T Nickerson, Darren R Korber
Journal of Food Science|February 23, 2024
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil proteinRavinder Singh, Maria Guerrero, Michael T Nickerson, et al.
Journal of Agricultural and Food Chemistry|October 28, 2011
Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulationAsli Can Karaca, Michael T Nickerson, Nicholas H Low
Pageof 7

Showing results (11-20 of 62) with videos related to

Sort By:
Pageof 7
Food Chemistry|November 2, 2018
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidantsAthira Mohanan, Michael T Nickerson, Supratim Ghosh
Journal of Food Science and Technology|July 6, 2019
Protein quality and physicochemical properties of commercial cricket and mealworm powdersAndrea K Stone, Takuji Tanaka, Michael T Nickerson
Journal of the Science of Food and Agriculture|August 14, 2020
Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetryPrasanth Ks Pillai, Burcu Guldiken, Michael T Nickerson
Journal of Food Science|May 25, 2010
Formation of calcium-mediated junction zones at the onset of the sol-gel transition of commercial kappa-carrageenan solutionsMichael T Nickerson, Rozina Darvesh, Allan T Paulson
Journal of Agricultural and Food Chemistry|January 28, 2009
Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate-gum arabic complexesShuanghui Liu, Nicholas H Low, Michael T Nickerson
Food Research International (Ottawa, Ont.)|November 17, 2019
Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolateYingxin Wang, Prasanth K S Pillai, Michael T Nickerson
Journal of the Science of Food and Agriculture|May 26, 2018
Egg proteins: fractionation, bioactive peptides and allergenicityChang Chang, Todd Lahti, Takuji Tanaka, et al.
Frontiers in Microbiology|August 4, 2015
Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseasesNatallia V Varankovich, Michael T Nickerson, Darren R Korber
Journal of Food Science|February 23, 2024
Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil proteinRavinder Singh, Maria Guerrero, Michael T Nickerson, et al.
Journal of Agricultural and Food Chemistry|October 28, 2011
Lentil and chickpea protein-stabilized emulsions: optimization of emulsion formulationAsli Can Karaca, Michael T Nickerson, Nicholas H Low
Pageof 7