1. Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate. (April 2018) Authors: Primozic, Maja; Duchek, Akaysha; Nickerson, Michael; Ghosh, Supratim Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour. (June 2020) Authors: Wang, Yun; Guldiken, Burcu; Tulbek, Mehmet; House, James D.; Nickerson, Michael Journal: Food research international Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of X‐Ray Fluorescence Spectroscopy as a Tool for Nutrient Analysis of Pea Seeds. Issue 6 (1st November 2019) Authors: Bamrah, Ramandeep K.; Vijayan, Perumal; Karunakaran, Chithra; Muir, David; Hallin, Emil; Stobbs, Jarvis; Goetz, Barry; Nickerson, Michael; Tanino, Karen; Warkentin, Thomas D. Journal: Crop science Issue: Volume 59:Issue 6(2019) Page Start: 2689 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Structure – Functionality of lentil protein-polyphenol conjugates. (15th January 2022) Authors: Parolia, Saakshi; Maley, Jason; Sammynaiken, Ramaswami; Green, Rick; Nickerson, Michael; Ghosh, Supratim Journal: Food chemistry Issue: Volume 367(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Issue 1 (4th December 2021) Authors: Guldiken, Burcu; Franczyk, Adam; Boyd, Lindsey; Wang, Ning; Choo, Kristin; Sopiwnyk, Elaine; House, James D.; Paliwal, Jitendra; Nickerson, Michael Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 218 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Application of tribo-electrostatic separation (T-ES) technique for fractionation of plant-based food ingredients. (May 2022) Authors: Yang, Jingsi; Meda, Venkatesh; Zhang, Lifeng; Nickerson, Michael Journal: Journal of food engineering Issue: Volume 320(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Triboelectrostatic charging behavior of pulse particles in a vortex flow tribocharger. (July 2022) Authors: Yang, Jingsi; Zhang, Lifeng; Meda, Venkatesh; Nickerson, Michael Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. (1st December 2022) Authors: Liu, Siyuan; Ren, Yikai; Yin, Hanyue; Nickerson, Michael; Pickard, Mark; Ai, Yongfeng Journal: Food chemistry Issue: Volume 396(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Evaluation of factors affecting aquafaba rheological and thermal properties. (October 2020) Authors: Alsalman, Fatemah B.; Tulbek, Mehmet; Nickerson, Michael; Ramaswamy, Hosahalli S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation and optimization of functional and antinutritional properties of aquafaba. Issue 2 (23rd January 2020) Authors: Alsalman, Fatemah B.; Tulbek, Mehmet; Nickerson, Michael; Ramaswamy, Hosahalli S. Journal: Legume Science Issue: Volume 2:Issue 2(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗