Nicholas Low
Professor
Food and Biproduct Sciences
University of Saskatchewan
Canada
Biography
Prof. Nicholas Low, has received his PhD in food Chemistry from University of Alberta. Currently, he is working as Professor, at University of Saskatchewan. His research interest includes Food authenticity and traceability, Structure-function-mechanism studies of fruit phenolics and their antioxidant capacities, Carbohydrate chemistry. He has authored several publications.
Research Interest
His research interest includes Food authenticity and traceability, Structure-function-mechanism studies of fruit phenolics and their antioxidant capacities, Carbohydrate chemistry
Publications
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Karaca AC, Low NH, Nickerson MT. Potential use of plant proteins in the microencapsulation of lipophilic materials in foods. Trends in Food Science & Technology. 2015 Mar 31;42(1):5-12.
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Avramenko NA, Chang C, Low NH, Nickerson MT. Encapsulation of flaxseed oil within native and modified lentil protein-based microcapsules. Food Research International. 2016 Mar 31;81:17-24.
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Willems JL, Low NH. Oligosaccharide formation during commercial pear juice processing. Food chemistry. 2016 Aug 1;204:84-93.
