Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Michael T Nickerson

Showing results (21-30 of 62) with videos related to

Pageof 7
Sort By:
Journal of Food Science and Technology|July 4, 2015
The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipinStuart P Johnston, Michael T Nickerson, Nicholas H Low
RSC Advances|May 2, 2022
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredientAthira Mohanan, Yan Ran Tang, Michael T Nickerson, et al.
Polymers|March 10, 2022
Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in PackagingAnupriya Senthilkumaran, Amin Babaei-Ghazvini, Michael T Nickerson, et al.
Journal of Texture Studies|March 6, 2020
Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environmentDellaney Konieczny, Andrea K Stone, Pierre Hucl, et al.
Journal of Food Science and Technology|March 18, 2017
Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in CanadaLan Shi, Kaiwen Mu, Susan D Arntfield, et al.
Journal of Texture Studies|March 13, 2019
Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and HarvestErin J Hopkins, Pierre Hucl, Martin G Scanlon, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 26, 2020
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexesPrasanth Ks Pillai, Yulinglong Ouyang, Andrea K Stone, et al.
Food Chemistry|July 5, 2025
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionalityCristiane Grella Miranda, Yineth Ruiz Garcia, Yongfeng Ai, et al.
Food Science and Biotechnology|September 29, 2018
Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environmentNatallia Varankovich, Maria F Martinez, Michael T Nickerson, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blendsTian Bai, Matthew G Nosworthy, James D House, et al.
Pageof 7

Showing results (21-30 of 62) with videos related to

Sort By:
Pageof 7
Journal of Food Science and Technology|July 4, 2015
The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipinStuart P Johnston, Michael T Nickerson, Nicholas H Low
RSC Advances|May 2, 2022
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredientAthira Mohanan, Yan Ran Tang, Michael T Nickerson, et al.
Polymers|March 10, 2022
Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in PackagingAnupriya Senthilkumaran, Amin Babaei-Ghazvini, Michael T Nickerson, et al.
Journal of Texture Studies|March 6, 2020
Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environmentDellaney Konieczny, Andrea K Stone, Pierre Hucl, et al.
Journal of Food Science and Technology|March 18, 2017
Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in CanadaLan Shi, Kaiwen Mu, Susan D Arntfield, et al.
Journal of Texture Studies|March 13, 2019
Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and HarvestErin J Hopkins, Pierre Hucl, Martin G Scanlon, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 26, 2020
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexesPrasanth Ks Pillai, Yulinglong Ouyang, Andrea K Stone, et al.
Food Chemistry|July 5, 2025
Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionalityCristiane Grella Miranda, Yineth Ruiz Garcia, Yongfeng Ai, et al.
Food Science and Biotechnology|September 29, 2018
Survival of probiotics in pea protein-alginate microcapsules with or without chitosan coating during storage and in a simulated gastrointestinal environmentNatallia Varankovich, Maria F Martinez, Michael T Nickerson, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blendsTian Bai, Matthew G Nosworthy, James D House, et al.
Pageof 7