Michael Ngadi

Professor

McGill University

Canada

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Dr. Michael Ngadi is a Professor at McGill University in Canada. His research areas encompass agri-food data analysis, texture assessment of fried foods, and the physicochemical properties of meat analogs. He has authored several recent articles focusing on food technology, including the influence of hydrocolloids in frying processes and the application of hyperspectral imaging in egg fertility classification.

Michael Ngadi

Research Interests

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Articles (21)

Assessing textural changes of breaded deep‐fat fried chicken nuggets during post‐frying holdings under infrared heat‐lamp using acoustic‐mechanical techniques

Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy

Unravelling the nexus between structure, texture, and acoustic traits of fried chicken nuggets

Influence of hydrocolloids and flours on acoustic‐mechanical and microstructural properties of battered deep‐fat fried meat

Thermomechanical and physicochemical evolution of meat‐analogue based fried foods

Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour

An Adaptive Partial Least-Squares Regression Approach for Classifying Chicken Egg Fertility by Hyperspectral Imaging

Post-fry oil distribution in batter coated fried foods

Impact of batter solid-water ratio and frying time on meat-analog based coated fried food

Handling the Imbalanced Problem in Agri-Food Data Analysis

The application of pretreatments for producing low-fat fried foods: A review

Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials

Design and Development of ‘Diet DQ Tracker’: A Smartphone Application for Augmenting Dietary Assessment

Challenges and Prospects of Plant-Protein-Based 3D Printing

3D Food Printing Applications Related to Dysphagia: A Narrative Review

Improving Intramuscular Fat Assessment in Pork by Synergy Between Spectral and Spatial Features in Hyperspectral Image

Rheological Properties of Meat Sauces as Influenced by Temperature

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging

Rapid and non-destructive detection of cassava flour adulterants in wheat flour using a handheld MicroNIR spectrometer

Elicitation kinetics of phenolics in common bean (Phaseolus vulgaris) sprouts by thermal treatments

Collaborators (5)

Stan Kubow

Ebenezer Kwofie

Md Hafizur Rahman Bhuiyan

Christopher Kucha

Vahid Baeghbali

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