Coagulation and proteolysis of high-protein milks in the gastric environment von Lamothe, Sophie, Britten, Michel

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Polyphenolic compounds as functional ingredients in cheese von Han, Jaejoon, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Salmieri, Stéphane, Lacroix, Monique

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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese von Felix da Silva, Denise, Barbosa de Souza Ferreira, Sabrina, Bruschi, Marcos Luciano, Britten, Michel, Matumoto-Pintro, Paula Toshimi

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Effect of protein composition on the rheological properties of acid-induced whey protein gels von Rabiey, Ladan, Britten, Michel

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Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels von Giroux, Hélène J., Lanouette, Geneviève, Britten, Michel

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Effect of polyphenolic ingredients on physical characteristics of cheese von Han, Jaejoon, Britten, Michel, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Salmieri, Stéphane, Lacroix, Monique

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Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying von Amine, Khalie Mahamad, Champagne, Claude P., Salmieri, Stéphane, Britten, Michel, St-Gelais, Daniel, Fustier, Patrick, Lacroix, Monique

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β-Lactoglobulin and WPI aggregates: Formation, structure and applications von Nicolai, Taco, Britten, Michel, Schmitt, Christophe

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Enrichment of cheese with bioactive lipophilic compounds von Stratulat, Iulia, Britten, Michel, Salmieri, Stephane, Fustier, Patrick, St-Gelais, Daniel, Champagne, Claude P., Lacroix, Monique

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Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production von Alalam, Sabine, Chamberland, Julien, Gravel, Alexia, Perreault, Véronique, Britten, Michel, Pouliot, Yves, Labrie, Steve, Doyen, Alain

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Effect of cream treatment on phospholipids and protein recovery in butter-making process von Britten, Michel, Lamothe, Sophie, Robitaille, Gilles

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Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing von Stratulat, Iulia, Britten, Michel, Salmieri, Stéphane, St-Gelais, Daniel, Champagne, Claude P., Fustier, Patrick, Lacroix, Monique

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Enrichment of cheese with vitamin D3 and vegetable omega-3 von Stratulat, Iulia, Britten, Michel, Salmieri, Stephane, Fustier, Patrick, St-Gelais, Daniel, Champagne, Claude P., Lacroix, Monique

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Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion von Lamothe, Sophie, Desroches, Vincent, Britten, Michel

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Effects of heat treatments on the stability, antioxidant activity and volatiles of milk and whey ultrafiltration permeates von Lamothe, Sophie, Britten, Michel, Gentès, Marie-Claude

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On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency von Chamberland, Julien, Mercier-Bouchard, Dany, Dussault-Chouinard, Iris, Benoit, Scott, Doyen, Alain, Britten, Michel, Pouliot, Yves

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Rennet coagulation of heated milk: A review von Britten, Michel, Giroux, Hélène J.

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Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment von Dussault-Chouinard, Iris, Britten, Michel, Pouliot, Yves

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Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization von Britten, Michel, Giroux, Hélène J

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Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment von Lamothe, Sophie, Azimy, Naheed, Bazinet, Laurent, Couillard, Charles, Britten, Michel

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