A5050433947- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Seaweed-derived Bioactive Compounds
- Polysaccharides and Plant Cell Walls
- Muscle metabolism and nutrition
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Pickering emulsions and particle stabilization
- Digestive system and related health
- Infant Nutrition and Health
- Diet and metabolism studies
- Nutritional Studies and Diet
- Marine and coastal plant biology
- Nanocomposite Films for Food Packaging
- Phytase and its Applications
- Enzyme Production and Characterization
- Biochemical Analysis and Sensing Techniques
- Food Chemistry and Fat Analysis
- Insect Utilization and Effects
- Collagen: Extraction and Characterization
- Fatty Acid Research and Health
Université Laval
2015-2024
Laboratoire Science & technologie du Lait & de l'œuf
2024
Hôtel-Dieu de Québec
2020
Ministry of Agriculture, Fisheries and Food
1996-2007
Université de Lorraine
2006
Within the active field of in vitro digestion food research, COST Action INFOGEST aimed to harmonize protocols simulating human on basis physiologically inferred conditions. A harmonized static (IVD) method was recently published as a primary output from this network. To validate protocol, inter-laboratory trials were conducted within first study performed using skim milk powder (SMP) model and served compare different in-house used among members. In second applying degree consistency...
This study examines for the first time role of xanthan gum (XG) and β-lactoglobulin (βlg) in network formation induced by electrostatic attractive interaction. The gelation processes βlg–XG mixtures were monitored viscoelastic measurements as a function ratio βlg XG concentrations. structural characterization gels was addressed means confocal laser scanning microscopy. It found that initial tenuous provided frame gel organization, aggregated along chains could be regarded crosslinking agent,...
Isothermal titration calorimetry (ITC) was used to determine the binding constant, stoichiometry, enthalpy, and entropy of β-lactoglobulin/low- high-methoxyl pectin (β-lg−LM- HM-pectin) complexes at 22 °C pH 4. The isotherms revealed formation soluble intrapolymer (C1) further followed by their aggregation in interpolymer (C2). interaction between β-lg LM- or HM-pectin C1 C2 occurred spontaneously with a Gibbs free energy around −10 kcal/mol. were enthalpically driven, whereas enthalpic...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTInterfacial properties of tryptic peptides .beta.-lactoglobulinSylvie L. Turgeon, Sylvie F. Gauthier, Daniel. Molle, and Joelle. LeonilCite this: J. Agric. Food Chem. 1992, 40, 4, 669–675Publication Date (Print):April 1, 1992Publication History Published online1 May 2002Published inissue 1 April 1992https://pubs.acs.org/doi/10.1021/jf00016a030https://doi.org/10.1021/jf00016a030research-articleACS PublicationsRequest reuse permissionsArticle...
Foods are complex nutrient assemblies which subjected to various industrial processes that can influence their nutritional value. The food matrix acts as a nutrient-release regulator, and further understanding of its behavior during digestion is essential. objective this study was compare the kinetics degradation fatty acids release for different cheeses in gastro-intestinal environment. relationship between physical characteristics (rheological properties, microstructure) pattern also...
Protein digestion in two liquid dairy matrixes with different heat treatments (pasteurized and sterilized milks) one semi-liquid matrix (stirred-yogurt) was investigated using an vitro gastrointestinal model. After buccal digestion, significantly lower amount of soluble proteins were measured yogurt than both milks. This difference between decreased during gastric disappeared at the end duodenal upon proteolytic action pepsin pancreatin. Electrophoresis pattern digested mixtures showed that...