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M. Nickerson · SciRah

Researcher profile · Semantic Scholar

M. Nickerson

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M. Nickerson — researcher profile on SciRah

h-index: 61
Works: 197
Citations: 12K

Most-cited papers

Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses.
Lan Shi, S. Arntfield, M. Nickerson
2018Food Research International230 citations
Semantic Scholar
Seed Protein of Lentils: Current Status, Progress, and Food Applications
H. Khazaei, Maya Subedi, M. Nickerson, C. Martínez-Villaluenga +2 more
2019Foods225 citations Open access
Semantic Scholar
Structure - Functionality of lentil protein-polyphenol conjugates.
Saakshi Parolia, J. Maley, R. Sammynaiken, R. Green +2 more
2021Food Chemistry169 citations
Semantic Scholar
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.
R. Setia, Zhixin Dai, M. Nickerson, Elaine Sopiwnyk +2 more
2019Food Research International168 citations
Semantic Scholar
Protein quality and physicochemical properties of commercial cricket and mealworm powders
A. Stone, Takuji Tanaka, M. Nickerson
2019Journal of food science and technology117 citations Open access
Semantic Scholar
A comparative study of the functionality and protein quality of a variety of legume and cereal flours
A. Stone, Matthew G. Nosworthy, Constance Chiremba, J. House +1 more
2019Cereal Chemistry100 citations
Semantic Scholar
Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
Burcu Guldiken, Maxime Saffon, M. Nickerson, Supratim Ghosh
2023Food Hydrocolloids88 citations
Semantic Scholar
Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour.
Yun Wang, Burcu Guldiken, M. Tulbek, J. House +1 more
2020Food Research International85 citations
Semantic Scholar
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
Lindsay Bourré, Peter Fröhlich, G. Young, Yulia Borsuk +6 more
2019Cereal Chemistry85 citations
Semantic Scholar
Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH.
Athira Mohanan, M. Nickerson, Supratim Ghosh
2020Food Chemistry78 citations
Semantic Scholar
Bioengineered Enzymes and Precision Fermentation in the Food Industry
F. Boukid, S. Ganeshan, Yingxin Wang, M. Tülbek +1 more
2023International Journal of Molecular Sciences74 citations Open access
Semantic Scholar
Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties.
Yingxin Wang, Supratim Ghosh, M. Nickerson
2019Food Chemistry73 citations
Semantic Scholar
Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
Xin-Yang Sun, Filiz Koksel, M. Nickerson, M. Scanlon
202065 citations
Semantic Scholar
Evaluation and optimization of functional and antinutritional properties of aquafaba
Fatemah B. Alsalman, M. Tulbek, M. Nickerson, H. Ramaswamy
202063 citations Open access
Semantic Scholar
Development of a method for determining oil absorption capacity in pulse flours and protein materials
Ning Wang, Lisa Maximiuk, D. Fenn, M. Nickerson +1 more
202058 citations Open access
Semantic Scholar
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient
Athira Mohanan, Yanfang Tang, M. Nickerson, Supratim Ghosh
2020RSC Advances53 citations Open access
Semantic Scholar
Heat induced gelation of pulse protein networks.
Burcu Guldiken, Jarvis A. Stobbs, M. Nickerson
2021Food Chemistry52 citations
Semantic Scholar
Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
Hayley M. Kumitch, A. Stone, M. Nickerson, D. Korber +1 more
2020Cereal Chemistry52 citations
Semantic Scholar
Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
Hayley M. Kumitch, A. Stone, Matthew G. Nosworthy, M. Nickerson +3 more
2019Cereal Chemistry46 citations
Semantic Scholar
Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging
Anupriya Senthilkumaran, A. Babaei-Ghazvini, M. Nickerson, B. Acharya
2022Polymers43 citations Open access
Semantic Scholar
Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market
Dai Shi, M. Nickerson
2022Cereal Chemistry42 citations
Semantic Scholar
Nutritional and Functional Properties of Novel Protein Sources
Aslı Can Karaça, M. Nickerson, C. Caggia, C. Randazzo +6 more
2022Food reviews international (Print)40 citations
Semantic Scholar
Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.
A. Stone, Saakshi Parolia, J. House, Ning Wang +1 more
2021Food Research International39 citations
Semantic Scholar
Evaluation of factors affecting aquafaba rheological and thermal properties
Fatemah B. Alsalman, M. Tulbek, M. Nickerson, H. Ramaswamy
202039 citations
Semantic Scholar
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
Shuyang Wang, Y. Ai, S. Hood-Niefer, M. Nickerson
2019Cereal Chemistry39 citations
Semantic Scholar
Physicochemical properties of enzymatically modified pea protein‐enriched flour treated by different enzymes to varying levels of hydrolysis
Dellaney Konieczny, A. Stone, D. Korber, M. Nickerson +1 more
2019Cereal Chemistry39 citations
Semantic Scholar
Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions.
Prasanth K. S. Pillai, Blanca Elizabeth Morales-Contreras, L. Wicker, M. Nickerson
2020Food Chemistry38 citations
Semantic Scholar
Effect of glycerol on the physicochemical properties of films based on legume protein concentrates - a comparative study.
Erin J. Hopkins, A. Stone, Jiapei Wang, D. Korber +1 more
2019Journal of texture studies37 citations
Semantic Scholar
Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions.
Prasanth K. S. Pillai, A. Stone, Qian Guo, Qingbin Guo +2 more
2019Food Chemistry37 citations
Semantic Scholar
Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates
Cassia Galves, A. Stone, James Szarko, Shuanghui Liu +4 more
2019Cereal Chemistry37 citations
Semantic Scholar
Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours
Burcu Guldiken, Dellaney Konieczny, A. Franczyk, Victoria Satiro +4 more
2022European Food Research and Technology32 citations
Semantic Scholar
Effect of molecular mass and degree of substitution of carboxymethyl cellulose on the formation electrostatic complexes with lentil protein isolate.
Yingxin Wang, Prasanth K. S. Pillai, M. Nickerson
2019Food Research International30 citations
Semantic Scholar
Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour
Barkhas Batbayar, Y. Kryachko, M. Nickerson, D. Korber +1 more
2023Cereal Chemistry29 citations
Semantic Scholar
The entrainment and evolution of gas bubbles in bread dough ‐ A review
Xin-Yang Sun, M. Scanlon, M. Nickerson, Filiz Koksel
2023Cereal Chemistry29 citations Open access
Semantic Scholar
The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality.
Dai Shi, M. Fidelis, Yi-Kai Ren, A. Stone +2 more
2020Food Research International29 citations
Semantic Scholar
The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate
A. Goertzen, J. House, M. Nickerson, Takuji Tanaka
202029 citations
Semantic Scholar
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application
Athira Mohanan, K. Harrison, D. Cooper, M. Nickerson +1 more
2022Foods28 citations Open access
Semantic Scholar
Evaluation of X-Ray Fluorescence Spectroscopy as a Tool for Nutrient Analysis of Pea Seeds
R. Bamrah, P. Vijayan, C. Karunakaran, David Muir +6 more
2019Crop science27 citations Open access
Semantic Scholar
Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids
Erin J. Hopkins, B. Newling, P. Hucl, M. Scanlon +1 more
2019Food Hydrocolloids26 citations
Semantic Scholar
Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations ‐ A review
Xin-Yang Sun, Filiz Koksel, M. Scanlon, M. Nickerson
2022Cereal Chemistry25 citations
Semantic Scholar
Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes
Federica A. Higa, M. Nickerson
2021Food reviews international (Print)25 citations
Semantic Scholar
Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis
Dellaney Konieczny, A. Stone, Matthew G. Nosworthy, J. House +3 more
202025 citations
Semantic Scholar
The improvement of the functional properties of a chickpea protein isolate through proteolysis with three proteases
A. Goertzen, M. Nickerson, Takuji Tanaka
202024 citations
Semantic Scholar
Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours
E. Laing, A. Stone, Dai Shi, M. Pickard +3 more
2023Cereal Chemistry23 citations
Semantic Scholar
Properties and bread‐baking performance of wheat flour composited with germinated pulse flours
R. Setia, Zhixin Dai, M. Nickerson, Elaine Sopiwnyk +2 more
202023 citations
Semantic Scholar
The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation
Athira Mohanan, M. Nickerson, Supratim Ghosh
202023 citations Open access
Semantic Scholar
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins
Dai Shi, Chenghao Li, A. Stone, Burcu Guldiken +1 more
2021Food reviews international (Print)22 citations
Semantic Scholar
The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
Xin-Yang Sun, M. Scanlon, Reine‐Marie Guillermic, G. Belev +4 more
2020Food Research International22 citations
Semantic Scholar
Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.
Si-Yuan Liu, Yi-Kai Ren, Hanyue Yin, M. Nickerson +2 more
2022Food Chemistry21 citations
Semantic Scholar
Effect of particle size, flour:water ratio and type of pulse on the physicochemical and functional properties of wet protein extraction
Federica A. Higa, L. Boyd, Elaine Sopiwnyk, M. Nickerson
2022Cereal Chemistry21 citations
Semantic Scholar

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