| Protein/polysaccharide complexes and coacervates in food systems C Schmitt, SL Turgeon Advances in colloid and interface science 167 (1-2), 63-70, 2011 | 849 | 2011 |
| Protein–polysaccharide complexes and coacervates SL Turgeon, C Schmitt, C Sanchez Current Opinion in Colloid & Interface Science 12 (4-5), 166-178, 2007 | 711 | 2007 |
| Characterization of polysaccharides extracted from brown seaweeds LE Rioux, SL Turgeon, M Beaulieu Carbohydrate polymers 69 (3), 530-537, 2007 | 673 | 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 | 542 | 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 | 300 | 2014 |
| 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 | 255 | 2017 |
| 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 | 251 | 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 | 233 | 2010 |
| 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 | 224 | 2002 |
| Improvement and modification of whey protein gel texture using polysaccharides SL Turgeon, M Beaulieu Food Hydrocolloids 15 (4-6), 583-591, 2001 | 209 | 2001 |
| Food matrix impact on macronutrients nutritional properties SL Turgeon, LE Rioux Food Hydrocolloids 25 (8), 1915-1924, 2011 | 208 | 2011 |
| Seaweed carbohydrates LE Rioux, SL Turgeon Seaweed Sustainability, 141-192, 2015 | 202 | 2015 |
| 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 | 199 | 2003 |
| Seaweeds: A traditional ingredients for new gastronomic sensation LE Rioux, L Beaulieu, SL Turgeon Food hydrocolloids 68, 255-265, 2017 | 194 | 2017 |
| 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 | 186 | 2009 |
| Rheology of κ-carrageenan and β-lactoglobulin mixed gels MMO Eleya, SL Turgeon Food hydrocolloids 14 (1), 29-40, 2000 | 171 | 2000 |
| 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 | 169 | 1992 |
| 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 | 163 | 2009 |
| 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 | 145 | 2003 |
| Surface activity and related functional properties of peptides obtained from whey proteins SF Gauthier, P Paquin, Y Pouliot, S Turgeon Journal of Dairy Science 76 (1), 321-328, 1993 | 136 | 1993 |
