Suivre
Sylvie L. Turgeon
Titre
Citée par
Citée par
Année
Protein/polysaccharide complexes and coacervates in food systems
C Schmitt, SL Turgeon
Advances in colloid and interface science 167 (1-2), 63-70, 2011
7992011
Protein–polysaccharide complexes and coacervates
SL Turgeon, C Schmitt, C Sanchez
Current Opinion in Colloid & Interface Science 12 (4-5), 166-178, 2007
6862007
Characterization of polysaccharides extracted from brown seaweeds
LE Rioux, SL Turgeon, M Beaulieu
Carbohydrate polymers 69 (3), 530-537, 2007
6472007
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
5252003
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
2642014
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
2252016
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
2252010
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
2222017
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
2182002
Improvement and modification of whey protein gel texture using polysaccharides
SL Turgeon, M Beaulieu
Food Hydrocolloids 15 (4-6), 583-591, 2001
2062001
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
1942003
Food matrix impact on macronutrients nutritional properties
SL Turgeon, LE Rioux
Food Hydrocolloids 25 (8), 1915-1924, 2011
1922011
Seaweed carbohydrates
LE Rioux, SL Turgeon
Seaweed Sustainability, 141-192, 2015
1772015
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
1762009
Rheology of κ-carrageenan and β-lactoglobulin mixed gels
MMO Eleya, SL Turgeon
Food hydrocolloids 14 (1), 29-40, 2000
1722000
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
1682009
Seaweeds: A traditional ingredients for new gastronomic sensation
LE Rioux, L Beaulieu, SL Turgeon
Food hydrocolloids 68, 255-265, 2017
1672017
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
1651992
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
1352003
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
1341992
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