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Phytochemistry|January 7, 2014
Alpha-amylase and alpha-glucosidase inhibition is differentially modulated by fucoidan obtained from Fucus vesiculosus and Ascophyllum nodosumKyung-Tae Kim, Laurie-Eve Rioux, Sylvie L TurgeonAdvances in Colloid and Interface Science|June 20, 2016
Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogelsXuan T Le, Laurie-Eve Rioux, Sylvie L TurgeonLangmuir : the ACS Journal of Surfaces and Colloids|August 9, 2006
Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gumSandra I Laneuville, Sylvie L Turgeon, Christian Sanchez, et al.Biomacromolecules|February 14, 2006
Thermodynamics of binding interactions between bovine beta-lactoglobulin A and the antihypertensive peptide beta-Lg f142-148Samira Roufik, Sylvie F Gauthier, Xiaojing Leng, et al.Food & Function|April 6, 2012
Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environmentSophie Lamothe, Marie-Michelle Corbeil, Sylvie L Turgeon, et al.Journal of Agricultural and Food Chemistry|July 6, 2006
Interactions between bovine beta-lactoglobulin A and various bioactive peptides as studied by front-face fluorescence spectroscopySamira Roufik, Sylvie F Gauthier, Eric Dufour, et al.Molecules (Basel, Switzerland)|November 20, 2020
Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic PressuresAlexandra Dion-Poulin, Myriam Laroche, Alain Doyen, et al.Critical Reviews in Food Science and Nutrition|February 3, 2018
Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidenceAnthony Fardet, Didier Dupont, Laurie-Eve Rioux, et al.Journal of Dairy Science|October 23, 2018
Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unitV Guénard-Lampron, D St-Gelais, S Villeneuve, et al.Comprehensive Reviews in Food Science and Food Safety|December 23, 2021
Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A reviewYasamin Soleimanian, Ibrahima Sanou, Sylvie L Turgeon, et al.Pageof 4