Author

Benjamin K. Simpson

Professor of Food Science, McGill University - Cited by 13,121 - seafood enzymes - pigments - fish - shellfish

Biography

Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work till December 1985. He joined the Food Science Department at McGill in June 1987 after spending a period of time at the Institute of Food & Agricultural Sciences (IFAS), University of Florida at Gainesville in the USA, as a Research Associate from January 1986 to April, 1987. His research program involves the post-mortem biochemistry of marine organisms, in relation to enzymes.
Title
Cited by
Year
Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study
Y Zhang, BK Simpson, MJ DumontFood bioscience 26, 88-95, 2018201
110
2018
Enzymes in food bioprocessing—novel food enzymes, applications, and related techniques
Y Zhang, S He, BK SimpsonCurrent opinion in food science 19, 30-35, 2018201
100
2018
Phaseolus vulgaris lectins: A systematic review of characteristics and health implications
S He, BK Simpson, H Sun, MO Ngadi, Y Ma, T HuangCritical reviews in food science and nutrition 58 (1), 70-83, 2018201
96
2018
Generation of antioxidative peptides from Atlantic sea cucumber using alcalase versus trypsin: In vitro activity, de novo sequencing, and in silico docking for in vivo function …
Y Zhang, S He, É Bonneil, BK SimpsonFood Chemistry 306, 125581, 2020202
62
2020
Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization
HY Fan, D Duquette, MJ Dumont, BK SimpsonInternational journal of biological macromolecules 120, 263-273, 2018201
58
2018
Optimization of process variables for the production of biodiesel by transesterification of used cooking oil using lipase from Nile tilapia viscera
J Patchimpet, BK Simpson, K Sangkharak, S KlomklaoRenewable Energy 153, 861-869, 2020202
43
2020
Genetically modified food enzymes: a review
Y Zhang, T Geary, BK SimpsonCurrent Opinion in Food Science 25, 14-18, 2019201
37
2019
Food enzymes immobilization: novel carriers, techniques and applications
J Xie, Y Zhang, B SimpsonCurrent Opinion in Food Science 43, 27-35, 2022202
25
2022
Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity
Y Zhang, P Dutilleul, C Li, BK SimpsonLwt 110, 117-125, 2019201
24
2019
Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei) shells extracted using trypsin from albacore tuna (Thunnus alalunga) spleen: Antioxidant …
T Poonsin, BK Simpson, S Benjakul, W Visessanguan, A Yoshida, ...Journal of Food Biochemistry 42 (2), e12462, 181
20
2018
Anionic trypsin from the spleen of albacore tuna (Thunnus alalunga): Purification, biochemical properties and its application for proteolytic degradation of fish muscle
T Poonsin, BK Simpson, S Benjakul, W Visessanguan, A Yoshida, ...International journal of biological macromolecules 133, 971-979, 191
20
2019
Current role of in silico approaches for food enzymes
Y Zhang, ANA Aryee, BK SimpsonCurrent Opinion in Food Science 31, 63-70, 2020202
18
2020
Effects of different satiety levels on the fate of soymilk protein in gastrointestinal digestion and antigenicity assessed by an in vitro dynamic gastrointestinal model
S Qing, Q Zhang, W Li, E Azarpazhooh, BK Simpson, X RuiFood & function 10 (12), 7855-7864, 2019201
17
2019
Trends in nanozymes development versus traditional enzymes in food science
Y Zhang, X Rui, BK SimpsonCurrent Opinion in Food Science 37, 10-16, 2021202
15
2021
Preparation and physicochemical characterization of films prepared with salmon skin gelatin extracted by a trypsin-aided process
HY Fan, MJ Dumont, BK SimpsonCurrent research in food science 3, 146-7, 2020202
15
2020
Byproducts from agriculture and fisheries: Adding value for food, feed, pharma and fuels
BK Simpson, AN Aryee, F ToldráJohn Wiley & Sons, 2019201
13
2019
Alcalase assisted production of novel high alpha-chain gelatin and the functional stability of its hydrogel as influenced by thermal treatment
Y Zhang, P Dutilleul, V Orsat, BK SimpsonInternational journal of biological macromolecules 118, 2278-2286, 2018201
12
2018
Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach
S Kuepethkaew, Y Zhang, H Kishimura, Y Kumagai, BK Simpson, ...Food Chemistry 366, 130532, 2022202
10
2022
Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal …
Z Zhang, Y Fu, Q Liu, BK Simpson, E Azarpazhooh, M Dong, X RuiJournal of the Science of Food and Agriculture 101 (3), 871-87, 2021202
9
2021
Interactions of C. frondosa-derived inhibitory peptides against angiotensin I-converting enzyme (ACE), α-amylase and lipase
Y Zhang, S He, X Rui, BK SimpsonFood Chemistry 367, 130695, 2022202
8
2022

Referred From: https://scholar.google.com/citations?user=iuLHbd0AAAAJ&hl=en

Cited by
Citations 13121
h-index 60
i10-index 181
Open Access Journals