Search Results - "Nickerson, Michael"

Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants by Mohanan, Athira, Nickerson, Michael T., Ghosh, Supratim

“…•All natural antioxidants were less effective than TBHQ on mass concentration basis.•Tannic acid and ascorbyl palmitate reduced the oxidation of flaxseed oil…”
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Utilization of pulse protein-xanthan gum complexes for foam stabilization: The effect of protein concentrate and isolate at various pH by Mohanan, Athira, Nickerson, Michael T., Ghosh, Supratim

“…•Pea and faba bean proteins were mixed with xanthan gum for foam preparation.•Protein concentrates were better than isolates for foam stabilization.•Stable…”
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Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties by Wang, Yingxin, Ghosh, Supratim, Nickerson, Michael T.

“…•Lentil protein mixed with gum Arabic or carboxymethyl cellulose formed coacervates.•Lentil protein mixed with alginate or carrageenan formed…”
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Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours by Setia, Rashim, Dai, Zhixin, Nickerson, Michael T., Sopiwnyk, Elaine, Malcolmson, Linda, Ai, Yongfeng

“…In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature…”
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Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes by Warnakulasuriya, Sumudu N, Nickerson, Michael T

“…Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give…”
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Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses by Shi, Lan, Arntfield, Susan D., Nickerson, Michael

“…Raw and processed (soaked or cooked) seeds of peas, lentils, chickpeas, fava beans and common beans were studied for their contents of antinutritional factors…”
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Food proteins: A review on their emulsifying properties using a structure–function approach by Lam, Ricky S.H., Nickerson, Michael T.

“…•The review covers plant and animal protein stabilised emulsions.•The review covers protein dynamics and affinity to the oil–water interface.•The review…”
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Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction by Karaca, Asli Can, Low, Nicholas, Nickerson, Michael

“…The emulsifying (emulsion capacity, EC; emulsion activity/stability indices, EAI–ESI and creaming stability, CS) and physicochemical properties (surface…”
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The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate by Avramenko, Nicole A., Low, Nicholas H., Nickerson, Michael T.

“…The physicochemical and emulsifying properties of lentil protein isolates (LPI) were investigated as a function of their degree of hydrolysis (DH of 4, 9 and…”
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Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray drying by Chang, C., Nickerson, Michael T.

“…With an increased awareness of the link between the consumption of omega 3-6-9 fatty acid-rich oils and health, the food industry has been developing…”
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Why are animal source foods rarely consumed by 6-23 months old children in rural communities of Northern Ethiopia? A qualitative study by Haileselassie, Mekonnen, Redae, Getachew, Berhe, Gebretsadik, Henry, Carol J, Nickerson, Michael T, Tyler, Bob, Mulugeta, Afework

“…Animal source foods provide high-quality protein and essential micronutrients within the human diet and are of particular significance for the health and…”
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Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes by Stone, Andrea K., Nickerson, Michael T.

“…The formation of electrostatic complexes between whey protein isolate (WPI) and (κ-, ι-, λ-type) carrageenan (CG) was investigated by turbidimetric…”
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Educational intervention and livestock ownership successfully improved the intake of animal source foods in 6–23 months old children in rural communities of Northern Ethiopia: Quasi-experimental study by Haileselassie, Mekonnen, Redae, Getachew, Berhe, Gebretsadik, Henry, Carol J, Nickerson, Michael T, Mulugeta, Afework

“…Background Animal source foods (ASFs) are rich in high-quality proteins, including essential amino acids and highly bioavailable micronutrients vital for child…”
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Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein by Singh, Ravinder, Guerrero, Maria, Nickerson, Michael T., Koksel, Filiz

“…Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of…”
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Egg proteins: fractionation, bioactive peptides and allergenicity by Chang, Chang, Lahti, Todd, Tanaka, Takuji, Nickerson, Michael T

“…Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a…”
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Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases by Varankovich, Natallia V, Nickerson, Michael T, Korber, Darren R

“…Probiotic bacteria offer a number of potential health benefits when administered in sufficient amounts that in part include reducing the number of harmful…”
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Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient by Mohanan, Athira, Tang, Yan Ran, Nickerson, Michael T, Ghosh, Supratim

“…Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent…”
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Protein quality and physicochemical properties of commercial cricket and mealworm powders by Stone, Andrea K., Tanaka, Takuji, Nickerson, Michael T.

“…The pressing need for protein supply growth gives rise to alternative protein sources, such as insect proteins. Commercial cricket and mealworm powders were…”
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Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada by Shi, Lan, Mu, Kaiwen, Arntfield, Susan D., Nickerson, Michael T.

“…The effects of processing (soaking and cooking) on enzyme inhibitors (α-amylase, trypsin and chymotrypsin inhibitors) in a range of pulses (4 peas, 9 lentils,…”
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The effect of pH and temperature pre-treatments on the physicochemical and emulsifying properties of whey protein isolate by Lam, Ricky S.H., Nickerson, Michael T.

“…The overall goal of this research was to investigate the emulsifying properties of whey protein isolate (WPI) as a function of pH (3.0, 5.0, 7.0) and…”
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