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Michael T Nickerson

Showing results (31-40 of 62) with videos related to

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Food Science and Biotechnology|September 29, 2018
Effect of genotype on the physicochemical and functional attributes of faba bean (<i>Vicia faba</i> L.) protein isolatesAshish Singhal, Andrea K Stone, Albert Vandenberg, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Nature of protein-protein interactions during the gelation of canola protein isolate networksJae He Kim, Natallia V Varankovich, Andrea K Stone, et al.
Food Chemistry|June 2, 2018
Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharidesSumudu Warnakulasuriya, Prasanth K S Pillai, Andrea K Stone, et al.
International Journal of Molecular Sciences|June 28, 2023
Bioengineered Enzymes and Precision Fermentation in the Food IndustryFatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 14, 2020
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivarsPatricia Tozatti, Erin J Hopkins, Connie Briggs, et al.
Journal of Biotechnology|September 20, 2020
Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flourYuriy Kryachko, Barkhas Batbayar, Takuji Tanaka, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean floursRashim Setia, Zhixin Dai, Michael T Nickerson, et al.
Food Chemistry|September 10, 2019
Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditionsPrasanth K S Pillai, Blanca E Morales-Contreras, Louise Wicker, et al.
Food Technology and Biotechnology|December 5, 2018
Effect of <i>Lactobacillus plantarum</i> Fermentation on the Surface and Functional Properties of Pea Protein-Enriched FlourBurcu Çabuk, Andrea K Stone, Darren R Korber, et al.
Foods (Basel, Switzerland)|September 23, 2022
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking ApplicationAthira Mohanan, Kim Harrison, David M L Cooper, et al.
Pageof 7

Showing results (31-40 of 62) with videos related to

Sort By:
Pageof 7
Food Science and Biotechnology|September 29, 2018
Effect of genotype on the physicochemical and functional attributes of faba bean (<i>Vicia faba</i> L.) protein isolatesAshish Singhal, Andrea K Stone, Albert Vandenberg, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Nature of protein-protein interactions during the gelation of canola protein isolate networksJae He Kim, Natallia V Varankovich, Andrea K Stone, et al.
Food Chemistry|June 2, 2018
Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharidesSumudu Warnakulasuriya, Prasanth K S Pillai, Andrea K Stone, et al.
International Journal of Molecular Sciences|June 28, 2023
Bioengineered Enzymes and Precision Fermentation in the Food IndustryFatma Boukid, Seedhabadee Ganeshan, Yingxin Wang, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|April 14, 2020
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivarsPatricia Tozatti, Erin J Hopkins, Connie Briggs, et al.
Journal of Biotechnology|September 20, 2020
Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flourYuriy Kryachko, Barkhas Batbayar, Takuji Tanaka, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean floursRashim Setia, Zhixin Dai, Michael T Nickerson, et al.
Food Chemistry|September 10, 2019
Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditionsPrasanth K S Pillai, Blanca E Morales-Contreras, Louise Wicker, et al.
Food Technology and Biotechnology|December 5, 2018
Effect of <i>Lactobacillus plantarum</i> Fermentation on the Surface and Functional Properties of Pea Protein-Enriched FlourBurcu Çabuk, Andrea K Stone, Darren R Korber, et al.
Foods (Basel, Switzerland)|September 23, 2022
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking ApplicationAthira Mohanan, Kim Harrison, David M L Cooper, et al.
Pageof 7