1. A comparative study on the rheological and thermogelling properties of chitosan/polyvinyl alcohol blends in dairy products. (October 2019) Authors: Taherian, Ali R.; Lacasse, Pierre; Bisakowski, Barbara; Lanctôt, Samuel; Fustier, Patrick Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 113(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions. (July 2019) Authors: Giroux, Hélène J.; Shea, Rachel; Sabik, Hassan; Fustier, Patrick; Robitaille, Gilles; Britten, Michel Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 109(2019) Page Start: 429 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Enrichment of cheese with vitamin D3 and vegetable omega-3. (March 2015) Authors: Stratulat, Iulia; Britten, Michel; Salmieri, Stephane; Fustier, Patrick; St-Gelais, Daniel; Champagne, Claude P.; Lacroix, Monique Journal: Journal of functional foods Issue: Volume 13(2015) Page Start: 300 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Rheological and thermogelling properties of commercials chitosan/β-glycerophosphate: Retention of hydrogel in water, milk and UF-milk. (February 2017) Authors: Taherian, Ali R.; Lacasse, Pierre; Bisakowski, Barbara; Pelletier, Marylène; Lanctôt, Samuel; Fustier, Patrick Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 635 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗