Protein–polysaccharide complexes and coacervates von Turgeon, S.L., Schmitt, C., Sanchez, C.

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Characterization of polysaccharides extracted from brown seaweeds von Rioux, L.-E., Turgeon, S.L., Beaulieu, M.

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Smoothing temperature and ratio of casein to whey protein: Two tools to improve nonfat stirred yogurt properties von Gilbert, A., Rioux, L.-E., St-Gelais, D., Turgeon, S.L.

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Studying stirred yogurt microstructure using optical microscopy: How smoothing temperature and storage time affect microgel size related to syneresis von Gilbert, A., Rioux, L.-E., St-Gelais, D., Turgeon, S.L.

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Short communication: Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage von Guénard-Lampron, V., St-Gelais, D., Villeneuve, S., Turgeon, S.L.

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Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses von Lamarche, A., Lessard, M-H., Viel, C., Turgeon, S.L., St-Gelais, D., Labrie, S.

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Environmental conditions influence on the physicochemical properties of wild and cultivated Palmaria palmata in the Canadian Atlantic shore von Vasconcelos, M. M. M., Marson, G. V., Turgeon, S. L., Tamigneaux, E., Beaulieu, L.

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Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk von Perreault, V., Britten, M., Turgeon, S.L., Seuvre, A.-M., Cayot, P., Voilley, A.

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Rheology of κ-carrageenan and β-lactoglobulin mixed gels von Ould Eleya, M.M., Turgeon, S.L.

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Emulsifying Properties of Whey Protein-Carboxymethylcellulose Complexes von Girard, M., Turgeon, S.L., Paquin, P.

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Effect of xanthan gum on the degradation of cereal β-glucan by ascorbic acid von Paquet, E., Turgeon, S.L., Lemieux, S.

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Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes von Laneuville, S.I., Paquin, P., Turgeon, S.L.

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Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubl... von Fustier, P., Castaigne, F., Turgeon, S.L., Biliaderis, C.G.

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Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies von Fustier, P., Castaigne, F., Turgeon, S.L., Biliaderis, C.G.

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Study of the shear effects on the mixture of whey protein/polysaccharides—2: Application of flow models in the study of the shear effects on WPI/polysaccharide system von Leng, X.J., Turgeon, S.L.

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Improvement and modification of whey protein gel texture using polysaccharides von Turgeon, Sylvie L, Beaulieu, Martin

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Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat... von Fustier, P., Castaigne, F., Turgeon, S.L., Biliaderis, C.G.

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Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours von Fustier, P., Castaigne, F., Turgeon, S.L., Biliaderis, C.G.

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Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions von Feroussier, A., Morin, G., Couture, R., Perreault, V., Turgeon, S.L.

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Emulsifying property of whey peptide fractions as a function of pH and ionic strength von Turgeon, S.L. (Universite Laval, Ste-Foy, Canada), Gauthier, S.F, Paquin, P

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