| Year |
Citation |
Score |
| 2009 |
Lee S, Lefèvre T, Subirade M, Paquin P. Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion Food Chemistry. 113: 191-195. DOI: 10.1016/J.Foodchem.2008.07.067 |
0.405 |
|
| 2008 |
Lachkar DP, Lamiot É, Turgeon SL, Gauthier SF, Paquin P, Pouliot Y. An experimental approach for removing caseins from bovine colostrum using anionic polysaccharides International Journal of Dairy Technology. 61: 43-50. DOI: 10.1111/J.1471-0307.2008.00373.X |
0.428 |
|
| 2007 |
Lee SH, Lefèvre T, Subirade M, Paquin P. Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization. Journal of Agricultural and Food Chemistry. 55: 10924-31. PMID 18044838 DOI: 10.1021/Jf0726076 |
0.379 |
|
| 2007 |
Boutin C, Giroux HJ, Paquin P, Britten M. Characterization and acid-induced gelation of butter oil emulsions produced from heated whey protein dispersions International Dairy Journal. 17: 696-703. DOI: 10.1016/J.Idairyj.2006.08.009 |
0.455 |
|
| 2006 |
Laneuville SI, Turgeon SL, Sanchez C, Paquin P. Gelation of native beta-lactoglobulin induced by electrostatic attractive interaction with xanthan gum. Langmuir : the Acs Journal of Surfaces and Colloids. 22: 7351-7. PMID 16893237 DOI: 10.1021/La060149+ |
0.447 |
|
| 2006 |
Laplante S, Turgeon SL, Paquin P. Emulsion-stabilizing properties of chitosan in the presence of whey protein isolate : Effect of the mixture ratio, ionic strength and pH Carbohydrate Polymers. 65: 479-487. DOI: 10.1016/J.Carbpol.2006.02.024 |
0.715 |
|
| 2005 |
Laneuville SI, Paquin P, Turgeon SL. Formula Optimization of a Low-fat Food System Containing Whey Protein Isolate- Xanthan Gum Complexes as Fat Replacer Journal of Food Science. 70: 27. DOI: 10.1111/J.1365-2621.2005.Tb11527.X |
0.373 |
|
| 2005 |
Roufik S, Paquin P, Britten M. Use of high-performance size exclusion chromatography to characterize protein aggregation in commercial whey protein concentrates International Dairy Journal. 15: 231-241. DOI: 10.1016/J.Idairyj.2004.07.012 |
0.409 |
|
| 2005 |
Laplante S, Turgeon SL, Paquin P. Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate Food Hydrocolloids. 19: 721-729. DOI: 10.1016/J.Foodhyd.2004.08.001 |
0.727 |
|
| 2005 |
Laplante S, Turgeon SL, Paquin P. Emulsion stabilizing properties of various chitosans in the presence of whey protein isolate Carbohydrate Polymers. 59: 425-434. DOI: 10.1016/J.Carbpol.2004.08.031 |
0.715 |
|
| 2002 |
Beaulieu L, Savoie L, Paquin P, Subirade M. Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Biomacromolecules. 3: 239-48. PMID 11888307 DOI: 10.1021/Bm010082Z |
0.421 |
|
| 2002 |
Girard M, Turgeon SL, Paquin P. Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes Journal of Food Science. 67: 113-119. DOI: 10.1111/J.1365-2621.2002.Tb11369.X |
0.384 |
|
| 2002 |
Remondetto G, Paquin P, Subirade M. Cold Gelation of β-lactoglobulin in the Presence of Iron Journal of Food Science. 67: 586-595. DOI: 10.1111/J.1365-2621.2002.Tb10643.X |
0.342 |
|
| 2002 |
Kheadr EE, Vachon JF, Paquin P, Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese International Dairy Journal. 12: 435-446. DOI: 10.1016/S0958-6946(01)00104-2 |
0.316 |
|
| 2000 |
Allain AF, Paquin P, Subirade M. Relationships between conformation of beta-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy. International Journal of Biological Macromolecules. 26: 337-44. PMID 10628535 DOI: 10.1016/S0141-8130(99)00104-X |
0.328 |
|
| 2000 |
Laneuville SI, Paquin P, Turgeon SL. Effect of preparation conditions on the characteristics of whey protein--xanthan gum complexes. Food Hydrocolloids. 14: 305-314. DOI: 10.1016/S0268-005X(00)00003-5 |
0.369 |
|
| 1999 |
Laporte M, Paquin P. Near-infrared analysis of fat, protein, and casein in cow's milk. Journal of Agricultural and Food Chemistry. 47: 2600-2605. PMID 10552532 DOI: 10.1021/Jf980929R |
0.331 |
|
| 1999 |
Sanchez C, Pouliot M, Renard D, Paquin P. Uniaxial compression of thermal gels based on microfluidized blends of WPI and heat-denatured WPI. Journal of Agricultural and Food Chemistry. 47: 1162-1167. PMID 10552432 DOI: 10.1021/Jf980577O |
0.371 |
|
| 1999 |
Paquin P. Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides International Dairy Journal. 9: 329-335. DOI: 10.1016/S0958-6946(99)00083-7 |
0.32 |
|
| 1998 |
Lamiot E, Pouliot M, Lebeuf Y, Paquin P. Hydration of Whey Powders as Determined by Different Methods Journal of Food Science. 63: 789-792. DOI: 10.1111/J.1365-2621.1998.Tb17901.X |
0.331 |
|
| 1998 |
Lebeuf Y, Lacroix C, Paquin P. Effet de l'incorporation des protéines du lactosérum dénaturées et microparticulées dans le cheddar jeune Lait. 78: 303-318. DOI: 10.1051/Lait:1998331 |
0.413 |
|
| 1998 |
Subirade M, Loupil F, Allain A, Paquin P. Effect of Dynamic High Pressure on the Secondary Structure of β-Lactoglobulin and on its Conformational Properties as Determined by Fourier Transform Infrared Spectroscopy International Dairy Journal. 8: 135-140. DOI: 10.1016/S0958-6946(98)00034-X |
0.306 |
|
| 1998 |
Lagoueyte N, Paquin P. Effects of microfluidization on the functional properties of xanthan gum Food Hydrocolloids. 12: 365-371. DOI: 10.1016/S0268-005X(98)00004-6 |
0.332 |
|
| 1997 |
Pouliot M, Paquin P, Martel R, Gauthier SF, Pouliot Y. Whey Changes during Processing Determined by Near Infrared Spectroscopy Journal of Food Science. 62: 475-479. DOI: 10.1111/J.1365-2621.1997.Tb04409.X |
0.341 |
|
| 1997 |
Sanchez C, Pouliot M, Gauthier SF, Paquin P. Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins Journal of Agricultural and Food Chemistry. 45: 2384-2392. DOI: 10.1021/Jf970061P |
0.404 |
|
| 1996 |
Robin O, Kalab M, Britten M, Paquin P. Microfluidization of model dairy emulsions. II. Influence of composition and process factors on the protein surface concentration Lait. 76: 551-570. DOI: 10.1051/Lait:1996643 |
0.406 |
|
| 1996 |
Lacroix C, Verret P, Paquin P. Regional and seasonal variations of nitrogen fractions in commingled milk International Dairy Journal. 6: 947-961. DOI: 10.1016/S0958-6946(96)00022-2 |
0.319 |
|
| 1996 |
Turgeon SL, Sanchez C, Gauthier SF, Paquin P. Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins International Dairy Journal. 6: 645-658. DOI: 10.1016/0958-6946(95)00054-2 |
0.418 |
|
| 1994 |
Lemay A, Paquin P, Lacroix C. Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield Journal of Dairy Science. 77: 2870-2879. DOI: 10.3168/Jds.S0022-0302(94)77227-1 |
0.336 |
|
| 1993 |
Gauthier SF, Paquin P, Pouliot Y, Turgeon S. Surface Activity and Related Functional Properties of Peptides Obtained from Whey Proteins Journal of Dairy Science. 76: 321-328. DOI: 10.3168/Jds.S0022-0302(93)77353-1 |
0.366 |
|
| 1993 |
Robin O, Remillard N, Paquin P. Influence of major process and formulation parameters On microfluidized fat globule size distribution and example of a practical consequences Colloids and Surfaces a: Physicochemical and Engineering Aspects. 80: 211-222. DOI: 10.1016/0927-7757(93)80201-O |
0.33 |
|
| 1992 |
Turgeon SL, Gauthier SF, Paquin P. Emulsifying property of whey peptide fractions as a function of pH and ionic strength Journal of Food Science. 57: 601-604. DOI: 10.1111/J.1365-2621.1992.Tb08052.X |
0.393 |
|
| 1992 |
Robin O, Blanchot V, Vuillemard JC, Paquin P. Microfluidization of dairy model emulsions. I: Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules Lait. 72: 511-531. DOI: 10.1051/Lait:1992637 |
0.307 |
|
| 1991 |
Kneifel W, Paquin P, Abert T, Richard J-. Water-Holding Capacity of Proteins with Special Regard to Milk Proteins and Methodological Aspects—A Review Journal of Dairy Science. 74: 2027-2041. DOI: 10.3168/Jds.S0022-0302(91)78373-2 |
0.309 |
|
| 1990 |
Latreille B, Paquin P. Evaluation of Emulsion Stability by Centrifugation with Conductivity Measurements Journal of Food Science. 55: 1666-1668. DOI: 10.1111/J.1365-2621.1990.Tb03595.X |
0.344 |
|
| 1990 |
St-Martin M, Paquin P. Ion-exchange fast protein liquid chromatography: optimization of the purification of caseins using a non-denaturing detergent Journal of Dairy Research. 57: 63-68. DOI: 10.1017/S0022029900026613 |
0.331 |
|
| 1989 |
Vuillemard J, Gauthier S, Paquin P, Richard J. Standardization of a Method to Determine the Emulsifying Capacity of Proteins Canadian Institute of Food Science and Technology Journal. 22: 413. DOI: 10.1016/S0315-5463(89)70523-X |
0.326 |
|
| 1988 |
Laliberté M-, Britten M, Paquin P. Interfacial Properties of Sodium Caseinate/Monoglyceride Mixture; Combined Effects of pH and Surface Area Ratios Canadian Institute of Food Science and Technology Journal. 21: 251-254. DOI: 10.1016/S0315-5463(88)70813-5 |
0.385 |
|
| 1987 |
Dalgleish DG, Pouliot Y, Paquin P. Studies on the heat stability of milk: II. Association and dissociation of particles and the effect of added urea Journal of Dairy Research. 54: 39-49. DOI: 10.1017/S0022029900025188 |
0.33 |
|
| 1987 |
Dalgleish DG, Pouliot Y, Paquin P. Studies on the heat stability of milk: I. Behaviour of divalent cations and phosphate in milks heated in a stainless steel system Journal of Dairy Research. 54: 29-37. DOI: 10.1017/S0022029900025176 |
0.302 |
|
| 1987 |
Goldsmith P, Paquin P. Determination of the Stability of Butter-Oil-in Water Emulsions by Conductivity Measurements Canadian Institute of Food Science and Technology Journal. 20: 325. DOI: 10.1016/S0315-5463(87)71323-6 |
0.325 |
|
| 1986 |
Britten M, Boulet M, Paquin P. Composition and interfacial properties of casein micelle fractions Journal of Dairy Research. 53: 573-584. DOI: 10.1017/S0022029900033094 |
0.307 |
|
| 1986 |
Lalibert M, Britten M, Paquin P. Interfacial Properties of Na Caseinate/Mono Glycerides: pH Studies and Ratio Concentration Canadian Institute of Food Science and Technology Journal. 19. DOI: 10.1016/S0315-5463(86)71517-4 |
0.385 |
|
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