- Protein quality and utilization
Food and Bioproduct Sciences
Adjunct Assistant Professor, July 2009 – present, Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS.
Areas of specialization
- Food proteins
- Food chemistry
- Encapsulation and controlled delivery
- Pulses, cereals and oilseeds
- Ph.D. (Food Chemistry), Dalhousie University
- M.Sc. (Food Chemistry), Dalhousie University
- B.Sc. (Honours, Marine Biology), Dalhousie University
Stone, A.K., Teymurova, A., Chang, C., Cheung, L. and Nickerson, M.T. (2015). Formation and functionality of canola protein isolate with both high -and low-methoxyl pectin under associative conditions. Food Science and Biotechnology. 24, 1209-1218.
Can Karaca, A., Low, N.H. and Nickerson, M.T. (2015). Potential use of plant proteins in the microencapsulation of lipophilic materials in foods: a review. Trends in Food Science and Technology, 42, 5-12
Friesen, K., Chang, C. and Nickerson, M. (2015). Incorporation of phenolic compounds, rutin and epicatechin, into soy protein isolate films: mechanical, barrier and cross-linking properties. Food Chemistry, 172, 18-23
Stone, A.K., Karalash, A., Tyler, R.T., Warkentin, T.D., and Nickerson, M.T. (2015). Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food Research International, 76, 31—38.
Vanrankovich, N.V., Khan, N.H., Nickerson, M.T., Kalmokoff, M. and Korber, D.R. (2015). Evaluation of pea protein –polysaccharide matrices for encapsulation of acid-sensitive bacteria. Food Research International, 70, 118-124)
- FABS 460.3 - Protein Science & Technology
- FABS 493.3 - Food Product Development
- FDSC 850.3 - Advanced Food Proteins