| Food proteins: A review on their emulsifying properties using a structure–function approach RSH Lam, MT Nickerson Food chemistry 141 (2), 975-984, 2013 | 822 | 2013 |
| Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction AC Karaca, N Low, M Nickerson Food research international 44 (9), 2742-2750, 2011 | 781 | 2011 |
| Pea protein isolates: Structure, extraction, and functionality ACY Lam, A Can Karaca, RT Tyler, MT Nickerson Food reviews international 34 (2), 126-147, 2018 | 692 | 2018 |
| Functional attributes of pea protein isolates prepared using different extraction methods and cultivars AK Stone, A Karalash, RT Tyler, TD Warkentin, MT Nickerson Food research international 76, 31-38, 2015 | 497 | 2015 |
| Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes S Liu, C Elmer, NH Low, MT Nickerson Food Research International 43 (2), 489-495, 2010 | 243 | 2010 |
| The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate NA Avramenko, NH Low, MT Nickerson Food Research International 51 (1), 162-169, 2013 | 227 | 2013 |
| Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolate− gum arabic complexes S Liu, NH Low, MT Nickerson Journal of Agricultural and Food Chemistry 57 (4), 1521-1526, 2009 | 227 | 2009 |
| Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses L Shi, SD Arntfield, M Nickerson Food Research International 107, 660-668, 2018 | 216 | 2018 |
| Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates C Chang, S Tu, S Ghosh, MT Nickerson Food Research International 77, 360-367, 2015 | 215 | 2015 |
| Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes AK Stone, MT Nickerson Food Hydrocolloids 27 (2), 271-277, 2012 | 213 | 2012 |
| Probiotic-based strategies for therapeutic and prophylactic use against multiple gastrointestinal diseases NV Varankovich, MT Nickerson, DR Korber Frontiers in microbiology 6, 685, 2015 | 192 | 2015 |
| Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil AC Karaca, M Nickerson, NH Low Food chemistry 139 (1-4), 448-457, 2013 | 182 | 2013 |
| Complex coacervation of pea protein isolate and alginate polysaccharides KJ Klemmer, L Waldner, A Stone, NH Low, MT Nickerson Food Chemistry 130 (3), 710-715, 2012 | 177 | 2012 |
| Potential use of plant proteins in the microencapsulation of lipophilic materials in foods AC Karaca, NH Low, MT Nickerson Trends in Food Science & Technology 42 (1), 5-12, 2015 | 174 | 2015 |
| Entrapment of flaxseed oil within gelatin-gum arabic capsules S Liu, NH Low, MT Nickerson Journal of the American Oil Chemists' Society 87, 809-815, 2010 | 172 | 2010 |
| Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction AC Karaca, N Low, M Nickerson Food Research International 44 (9), 2991-2998, 2011 | 167 | 2011 |
| Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate B Çabuk, MG Nosworthy, AK Stone, DR Korber, T Tanaka, JD House, ... Food technology and biotechnology 56 (2), 257, 2018 | 159 | 2018 |
| Pulse proteins: from processing to structure-function relationships A Singhal, AC Karaca, R Tyler, M Nickerson Grain legumes 55, 00, 2016 | 153 | 2016 |
| Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes SN Warnakulasuriya, MT Nickerson Journal of the Science of Food and Agriculture 98 (15), 5559-5571, 2018 | 146 | 2018 |
| Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada L Shi, K Mu, SD Arntfield, MT Nickerson Journal of food science and technology 54, 1014-1022, 2017 | 141 | 2017 |
