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Advances in Colloid and Interface Science|November 9, 2010
Protein/polysaccharide complexes and coacervates in food systemsChristophe Schmitt, Sylvie L TurgeonJournal of Dairy Science|December 2, 2019
Symposium review: The dairy matrix-Bioaccessibility and bioavailability of nutrients and physiological effectsSylvie L Turgeon, Guillaume BrissonJournal of Agricultural and Food Chemistry|September 18, 2003
Quantification of the interactions between beta-lactoglobulin and pectin through capillary electrophoresis analysisMaude Girard, Sylvie L Turgeon, Sylvie F GauthierPhytochemistry|June 2, 2009
Effect of season on the composition of bioactive polysaccharides from the brown seaweed Saccharina longicrurisLaurie-Eve Rioux, Sylvie L Turgeon, Martin BeaulieuJournal of Agricultural and Food Chemistry|July 10, 2003
Thermodynamic parameters of beta-lactoglobulin-pectin complexes assessed by isothermal titration calorimetryMaude Girard, Sylvie L Turgeon, Sylvie F GauthierJournal of Dairy Science|February 13, 2017
Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractionsErik Ayala-Bribiesca, Sylvie L Turgeon, Michel BrittenJournal of Agricultural and Food Chemistry|March 7, 2002
Interactions between bovine beta-lactoglobulin and peptides under different physicochemical conditionsIsabelle Noiseux, Sylvie F Gauthier, Sylvie L TurgeonPhytochemistry|July 6, 2010
Structural characterization of laminaran and galactofucan extracted from the brown seaweed Saccharina longicrurisLaurie-Eve Rioux, Sylvie L Turgeon, Martin BeaulieuCarbohydrate Polymers|February 13, 2013
Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatmentSandra I Laneuville, Sylvie L Turgeon, Paul PaquinJournal of Agricultural and Food Chemistry|May 14, 2010
Stabilization of whey protein isolate-pectin complexes by heatMarie-Claude Gentès, Daniel St-Gelais, Sylvie L TurgeonPageof 4