Michael T. Nickerson

12.7k citations

222 papers · 9.9k indexed · 3 hit papers · h-index 55

Impact in

Food Science top 0.01%
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
Nutrition and Dietetics top 0.1%
- Food composition and properties

Papers in

Food Science 173
- Proteins in Food Systems 143
- Polysaccharides Composition and Applications 50
- Microencapsulation and Drying Processes 40
- Food Chemistry and Fat Analysis 19
Nutrition and Dietetics 107
- Food composition and properties 99
- Microbial Metabolites in Food Biotechnology 22

Co-authors: Nicholas H. Low R. Lam Andrea K. Stone Aslı Can Karaça Supratim Ghosh Darren R. Korber Chang Chang A.T. Paulson
Journals: Cereal Chemistry (48 papers)Food Research International (28 papers)Food Chemistry (20 papers)European Food Research and Technology (14 papers)Food Hydrocolloids (8 papers)
Partner nations: Canada China United States

In The Last Decade

Michael T. Nickerson

213 papers receiving 9.7k citations

Hit Papers

align trajectories log scale

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars 2014 · 459 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

2014 Food Research International
2013 Food Chemistry
2011 Food Research International

Peers

Countries citing papers authored by Michael T. Nickerson

Since Specialization

Citations

This map shows the geographic impact of Michael T. Nickerson's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Michael T. Nickerson with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Michael T. Nickerson more than expected).

Fields of papers citing papers by Michael T. Nickerson

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Michael T. Nickerson. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Michael T. Nickerson. The network helps show where Michael T. Nickerson may publish in the future.

Co-authors

The 25 scholars most cited alongside Michael T. Nickerson, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Michael T. Nickerson Line = papers co-authored together Michael T. Nickerson links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications Journal of Food Engineering ·yongchang Guo, Yehoshua A. Lehman, Khairul Fadzli, Michael T. Nickerson, 秦嘉怡 Jiayi Qin, Manoel Soares Soares Júnior	2025	8
2	Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers Foods ·María F. Rivadeneira, Andrea K. Stone, Ravinder Singh, Nemanja Mišljenović, Filiz Köksel, Michael T. Nickerson	2025	4
3	A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei Cereal Chemistry ·Poorva Sharma, Michael T. Nickerson, Darren R. Korber	2024	1
4	Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates Food Bioscience ·Andrea K. Stone, 邹彩娥, Enyu Liu, 徳彦棚田, 年清昭彦, Ji‐Sun Kim, Yuping Lu, 子荷, Hyun-Ik Cho, Xiumei Han, L. Irina Zaharia, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson	2024	11
5	Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray‐dried probiotic Lactobacillus casei powder Cereal Chemistry ·Poorva Sharma, Michael T. Nickerson, Darren R. Korber	2024	2
6	Bioengineered Enzymes and Precision Fermentation in the Food Industry International Journal of Molecular Sciences ·Fatma Boukid, S. Ganeshan, Yingxin Wang, Mehmet Tülbek, Michael T. Nickerson	2023	41
7	Effect of infrared heating on the functional properties of yellow pea and green lentil flours Cereal Chemistry ·Emma Laing, Andrea K. Stone, 邹彩娥, Mark R. Pickard, Ning Wang, Michael T. Nickerson	2023	8
8	Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flour Cereal Chemistry ·Bastian Erk, Michael T. Nickerson, Takuji Tanaka	2023	1
9	Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying Molecules ·Amber Darmanin, Supratim Ghosh, Michael T. Nickerson	2022	12
10	Production of glycerol by Lactobacillus plantarum NRRL B-4496 and formation of hexamine during fermentation of pea protein enriched flour Journal of Biotechnology ·Kelsey Wong, K. Uzakbaev, Takuji Tanaka, Michael T. Nickerson, Darren R. Korber	2020	10
11	Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient RSC Advances ·Athira Mohanan, Tülay Gençoğlu, Michael T. Nickerson, Supratim Ghosh	2020	49
12	Properties and bread‐baking performance of wheat flour composited with germinated pulse flours Cereal Chemistry ·Liz Ferrari Cedrim, Anitah Nimusima, Michael T. Nickerson, Elaine Sopiwnyk, Linda Malcolmson, Yongfeng Ai	2020	18
13	Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis Cereal Chemistry ·M. Rezaei-Sameti, Andrea K. Stone, Matthew G. Nosworthy, James D. House, Darren R. Korber, Michael T. Nickerson, Takuji Tanaka	2020	19
14	Effect of pH on the formation of electrostatic complexes between lentil protein isolate and a range of anionic polysaccharides, and their resulting emulsifying properties Food Chemistry ·Amber Darmanin, Supratim Ghosh, Michael T. Nickerson	2019	65
15	Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate Food Technology and Biotechnology ·Burcu Çabuk, Matthew G. Nosworthy, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, James D. House, Michael T. Nickerson	2018	139
16	Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour Food Technology and Biotechnology ·Burcu Çabuk, Andrea K. Stone, Darren R. Korber, Takuji Tanaka, Michael T. Nickerson	2018	6
17	Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses Food Research International ·Lan Shi, Susan D. Arntfield, Michael T. Nickerson	2018	183
18	Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants Food Chemistry ·Athira Mohanan, Michael T. Nickerson, Supratim Ghosh	2018	123
19	Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate Food Hydrocolloids ·陈惠衡, H. Frankel, Michael T. Nickerson, Supratim Ghosh	2017	67
20	Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions Food Chemistry ·陈惠衡, H. Frankel, Michael T. Nickerson, Supratim Ghosh	2017	51

About Michael T. Nickerson

Michael T. Nickerson is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology and Biochemistry, having authored 222 papers that have together received 9.9k indexed citations. Recurring topics across this work include Proteins in Food Systems (143 papers), Food composition and properties (99 papers), Polysaccharides Composition and Applications (50 papers), Phytase and its Applications (48 papers), Microencapsulation and Drying Processes (40 papers), Protein Hydrolysis and Bioactive Peptides (24 papers), Microbial Metabolites in Food Biotechnology (22 papers) and Food Chemistry and Fat Analysis (19 papers). The work is most often cited by research in Food Science (7.9k citations), Nutrition and Dietetics (2.8k citations), Animal Science and Zoology (1.1k citations), Plant Science (2.2k citations) and Biomaterials (770 citations). Michael T. Nickerson has collaborated with scholars based in Canada, China and United States. Frequent co-authors include Nicholas H. Low, R. Lam, Andrea K. Stone, Aslı Can Karaça, Supratim Ghosh, Darren R. Korber, Chang Chang, A.T. Paulson, Thomas D. Warkentin and Cuihua Chang. Their work appears in journals such as Cereal Chemistry, Food Research International, Food Chemistry, European Food Research and Technology and Food Hydrocolloids.

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