Sylvie L. Turgeon
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Protein/polysaccharide complexes and coacervates in food systems
C Schmitt, SL Turgeon
Advances in colloid and interface science 167 (1-2), 63-70, 2011
Protein–polysaccharide complexes and coacervates
SL Turgeon, C Schmitt, C Sanchez
Current Opinion in Colloid & Interface Science 12 (4-5), 166-178, 2007
Characterization of polysaccharides extracted from brown seaweeds
LE Rioux, SL Turgeon, M Beaulieu
Carbohydrate polymers 69 (3), 530-537, 2007
Protein–polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
SL Turgeon, M Beaulieu, C Schmitt, C Sanchez
Current opinion in colloid & interface science 8 (4-5), 401-414, 2003
Alpha-amylase and alpha-glucosidase inhibition is differentially modulated by fucoidan obtained from Fucus vesiculosus and Ascophyllum nodosum
KT Kim, LE Rioux, SL Turgeon
Phytochemistry 98, 27-33, 2014
The harmonized INFOGEST in vitro digestion method: From knowledge to action
L Egger, O Ménard, C Delgado-Andrade, P Alvito, R Assunção, S Balance, ...
Food Research International 88, 217-225, 2016
Structural characterization of laminaran and galactofucan extracted from the brown seaweed Saccharina longicruris
LE Rioux, SL Turgeon, M Beaulieu
Phytochemistry 71 (13), 1586-1595, 2010
Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels
XT Le, LE Rioux, SL Turgeon
Advances in colloid and interface science 239, 127-135, 2017
Interbiopolymer complexing between β-lactoglobulin and low-and high-methylated pectin measured by potentiometric titration and ultrafiltration
M Girard, SL Turgeon, SF Gauthier
Food Hydrocolloids 16 (6), 585-591, 2002
Improvement and modification of whey protein gel texture using polysaccharides
SL Turgeon, M Beaulieu
Food Hydrocolloids 15 (4-6), 583-591, 2001
Thermodynamic parameters of β-lactoglobulin− pectin complexes assessed by isothermal titration calorimetry
M Girard, SL Turgeon, SF Gauthier
Journal of Agricultural and Food Chemistry 51 (15), 4450-4455, 2003
Food matrix impact on macronutrients nutritional properties
SL Turgeon, LE Rioux
Food Hydrocolloids 25 (8), 1915-1924, 2011
Seaweed carbohydrates
LE Rioux, SL Turgeon
Seaweed Sustainability, 141-192, 2015
Effect of season on the composition of bioactive polysaccharides from the brown seaweed Saccharina longicruris
LE Rioux, SL Turgeon, M Beaulieu
Phytochemistry 70 (8), 1069-1075, 2009
Rheology of κ-carrageenan and β-lactoglobulin mixed gels
MMO Eleya, SL Turgeon
Food hydrocolloids 14 (1), 29-40, 2000
Protein+ polysaccharide coacervates and complexes: from scientific background to their application as functional ingredients in food products
SL Turgeon, SI Laneuville
Modern biopolymer science, 327-363, 2009
Seaweeds: A traditional ingredients for new gastronomic sensation
LE Rioux, L Beaulieu, SL Turgeon
Food hydrocolloids 68, 255-265, 2017
Interfacial properties of tryptic peptides of. beta.-lactoglobulin
SL Turgeon, SF Gauthier, D Molle, J Leonil
Journal of Agricultural and Food Chemistry 40 (4), 669-675, 1992
Continuous process of dynamic high-pressure homogenization for the denaturation of proteins
P Paquin, J Lacasse, M Subirade, S Turgeon
US Patent 6,511,695, 2003
Emulsifying property of whey peptide fractions as a function of pH and ionic strength
SL Turgeon, SF Gauthier, P Paquin
Journal of Food Science 57 (3), 601-604, 1992
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