1. A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Issue 6 (15th October 2019) Authors: Stone, Andrea K.; Nosworthy, Matthew G.; Chiremba, Constance; House, James D.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 6(2019) Page Start: 1159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market. Issue 6 (16th August 2022) Authors: Shi, Dai; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 99:Issue 6(2022) Page Start: 1246 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market. Issue 5 (20th June 2022) Authors: Shi, Dai; House, James D.; Wanasundara, Janitha P. D.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 99:Issue 5(2022) Page Start: 1013 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Development of a method for determining oil absorption capacity in pulse flours and protein materials. Issue 6 (9th September 2020) Authors: Wang, Ning; Maximiuk, Lisa; Fenn, Dora; Nickerson, Michael T.; Hou, Anfu Journal: Cereal chemistry Issue: Volume 97:Issue 6(2020) Page Start: 1111 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of alkaline de-esterified pectin on the complex coacervation with pea protein isolate under different mixing conditions. (30th June 2019) Authors: Pillai, Prasanth K.S.; Stone, Andrea K.; Guo, Qian; Guo, Qingbin; Wang, Qi; Nickerson, Michael T. Journal: Food chemistry Issue: Volume 284(2019) Page Start: 227 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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. Issue 4 (1st April 2019) Authors: Wang, Shuyang; Ai, Yongfeng; Hood‐Niefer, Shannon; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 609 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II. Issue 4 (17th May 2019) Authors: Wang, Shuyang; Nosworthy, Matthew G.; House, James D.; Ai, Yongfeng; Hood‐Niefer, Shannon; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 96:Issue 4(2019) Page Start: 621 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of biopolymer mixing ratios and aqueous phase conditions on the interfacial and emulsifying properties of lentil protein isolate–κ‐carrageenan and lentil protein isolate–ι‐carrageenan complexes. Issue 1 (19th July 2021) Authors: Wang, Yingxin; Ghosh, Supratim; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 169 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of chemical oxidizers and enzymatic treatments on the rheology of dough prepared from five different wheat cultivars. (November 2019) Authors: Tozatti, Patricia; Hopkins, Erin J.; Briggs, Connie; Hucl, Pierre; Nickerson, Michael T. Journal: Journal of cereal science Issue: Volume 90(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat. Issue 6 (1st August 2017) Authors: Stone, Andrea K.; Hucl, Pierre J.; Scanlon, Martin G.; Nickerson, Michael T. Journal: Cereal chemistry Issue: Volume 94:Issue 6(2017.) Page Start: 970 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗