Standout Papers

Food proteins: A review on their emulsifying properties using a structure–function a... 2011 2026 2016 2021 660
  1. Food proteins: A review on their emulsifying properties using a structure–function approach (2013)
    R. Lam, Michael T. Nickerson Food Chemistry
  2. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction (2011)
    Aslı Can Karaça, Nicholas H. Low et al. Food Research International
  3. Functional attributes of pea protein isolates prepared using different extraction methods and cultivars (2014)
    Andrea K. Stone, Robert T. Tyler et al. Food Research International

Immediate Impact

1 from Science/Nature 83 standout
Sub-graph 1 of 19

Citing Papers

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing
2025 Standout
Polymeric Nanoparticles for Drug Delivery
2024 Standout
8 intermediate papers

Works of Michael T. Nickerson being referenced

Bioengineered Enzymes and Precision Fermentation in the Food Industry
2023
Chitosan–tripolyphosphate submicron particles as the carrier of entrapped rutin
2012
and 7 more

Author Peers

Author Last Decade Papers Cites
Michael T. Nickerson 7509 2676 2111 215 9.4k
Milena Corredig 8142 2526 1446 335 10.5k
Stefan Kasapis 5728 2199 1623 290 8.2k
Atze Jan van der Goot 7308 3411 1302 244 10.5k
Marı́a Cristina Añón 5546 2969 1771 258 9.0k
Baokun Qi 5994 1688 929 191 7.6k
Jiajia Rao 5665 1559 1657 134 7.4k
Bingcan Chen 4827 1735 1644 164 7.3k
E.J. Vernon‐Carter 5923 2289 1286 234 7.9k
Xiaonan Sui 4201 1531 890 156 6.2k
Fazheng Ren 3434 2458 1048 306 9.2k

All Works

Loading papers...

Rankless by CCL
2026